“…As seeds imbibe, metabolism increases, damage may be repaired and microbial attack may be actively resisted. The effect of increasing water potential is thus completely reversed so that seed longevity increases with increase in moisture availability, provided the seeds remain dormant and air is present to allow respiration (Ibrahim et al 1983;Murdoch and Ellis 2000). Imbibed tissues and hence seed longevity are, however, very vulnerable to high temperatures, and predicted periods for 50 % loss of viability of imbibed seeds of S. hermonthica, O. crenata and O. cumana were, respectively, 98, 60 and 30 h at 45 C but only 8, 7 and 6 min at 60 C (calculated from regression coefficients in Dawoud 1995).…”