The impact of drying time and storage room on the viability of trema (Trema orientalis Linn. Blume) seed

Abstract During drying and storage, trema seeds undergo a process of seed deterioration. Seed deterioration is decrease in the quality viability which can cause overall changes seed, both physiologically chemically. The aim this research was to analyze impact time storage technique on physiological chemical, get best (optimum) for seeds. experimental design used completely randomized with 2 factors, namely: factor (0, 24, 48, 72, 96, 120 hours) (room temperature, refrigerator, air conditioner). results showed that had significant moisture content, germination percentage, speed, biochemical content (fat, carbohydrate, protein) before after storage. Besides that, an effect properties at various levels (the declining value water germination, increased fat, decreased protein carbohydrates). In addition, were stored conditioner are more viable.