Vol. 14, Issue 12 (2025)

Seed ageing is an irreversible and cumulative process characterized by the progressive decline of seed vigour and viability. This deterioration encompasses cellular, physiological, and biochemical changes, primarily driven by the accumulation of Reactive Oxygen Species (ROS). Oxidative stress triggers lipid peroxidation, degradation of proteins and enzymes, damage to genetic material, and loss of membrane integrity, ultimately impairing germination and seedling establishment. The rate of ageing is accelerated by environmental stressors, notably high temperature and relative humidity, during both pre-harvest field weathering and post-harvest storage. Seed longevity is further influenced by genetic factors and initial seed quality. While inevitable, the process can be mitigated through integrated management strategies, including optimal harvest timing, controlled drying, storage under low temperature and moisture conditions, and pre-sowing invigoration treatments like seed priming. A comprehensive understanding of these deterioration mechanisms is essential for developing effective practices to preserve seed quality, ensure agricultural productivity, and conserve genetic resources.