Chemical and biochemical means of soybean seed deterioration – A review

Loss of viability and vigour is a common phenomenon in many crops but it is well marked in soybean. Many factors contribute to loss of seed Quality. These can be classified into either physical or physiological categories. Physiological seed Quality is related to changes in cellular metabolism. As seed deteriorates a cascade or disorganization ensues ultimately leading to complete lack of function and cell death. Changes associated with seed deterioration are depletion in food reserve, increased enzyme activity, increased fat acidity and membrane permeability. As the catabolic changes continue with increasing age, the ability of the seed to germinate is reduced.