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Why do cool and dry conditions help seeds remain viable during storage?

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Cluster of bright red seeds emerging from the cone-shaped fruit of a magnolia grandiflora, surrounded by large, glossy green leaves. — Seed Fruit and seeds of the southern magnolia (*Magnolia grandiflora*). The fruit is an aggregate of follicles, and each follicle bears a single red seed.

Cool and dry conditions are essential for maintaining seed viability during storage because they slow the internal processes that lead to the degradation of the dormant embryo.1

The loss of viability in stored seeds is primarily caused by internal changes, including the exhaustion of food reserves, the breakdown of enzymes, the denaturation of vital proteins, and the accumulation of toxic metabolic byproducts. By keeping seeds cool and dry, these metabolic activities are significantly reduced, which helps preserve the seed's structural integrity and ability to germinate when favorable conditions eventually return.12

While some species require specific treatments like cold stratification to overcome dormancy, general long-term storage relies on low humidity and cool temperatures to prevent premature germination and minimize the rate of biological decay.2