Tomatillo (Physalis ixocarpa Brot. ex Horm.) is widely grown in Mexico with non-certified seed.
Little research has been done on seed drying and physiology. Seed drying is a fundamental
process in production technology, and the temperature used can affect its quality. This study
aimed to evaluate the effect of different drying temperatures on the physical and physiological
quality of seeds of four varieties (Tecozautla 04, Diamante, Gema and Manzano Tepetlixpa) in three
storage periods. Seeds of each variety were dried in an oven until reaching constant weight at
different temperatures: ambient, 30, 35, 40, 45, 50, 55 and 60 °C; subsequently, they were stored
under ambient laboratory conditions for 0, 2 and 4 months. The experimental unit was 5 g of
seeds. The study was carried out under a completely randomized experimental design with four
replications. Physiological quality was evaluated with standard germination tests, and with the vigor
test the germination speed index, total seedling length and seedling dry weight were determined.
Seed quality was affected by temperature. When drying from 30 to 35 °C, the seeds expressed their
maximum physiological quality, and above 45 °C their quality decreased. Tecozautla 04 had the
greatest vigor, whereas Diamante had the least vigor and was the most sensitive to damage during
the drying process. After two months of storage, the seeds showed the best physiological quality.