Final germination percentages of 25 accessions of Brassicaceae from the UPM (Universidad Politécnica de Madrid) seed bank were evaluated after 38–40 years of storage. The seeds were preserved at temperatures between −5°C and −10°C in flame sealed vials containing dehydrated (blue) silica gel. Seed moisture content ranged between 0.3 and 3% (f.w.b) after storage. Most accessions (ten out of twelve) with high initial (before storage) germination rate (low initial dormancy) maintained these high values almost intact after storage (91–100% germination). In two accessions, seeds had developed a secondary dormancy, which was successfully overcome by scarification. A second set of 13 accessions had low initial germination rates (0–20%, i.e. high initial dormancy). In one accession, dormancy had been broken during storage (92% germination) and in nine accessions germination was significantly enhanced by GA₃ and or scarification. Seed dormancy most often decreases during storage but it may also increase or remain unchanged. The consideration of these dormancy variations is very important when evaluating seed longevity in wild species. The preservation method based on silica gel and low temperature (−5°C and −10°C) has proved highly efficient at least for Brassicaceae. Vials with seeds of 12 additional accesssions had remained at room temperature during 34-39 years and those seeds showed germination percentages that were similar to those preserved in the cold room. This result suggests that temperature might not be as important as expected – at least for medium-term preservation – and supports the possibility of using ultra-dry methods.

The duration that seeds stay vigorous during storage is difficult to predict but critical to seed industry and conservation communities. Production of volatile compounds from lettuce seeds during storage was investigated as a non-invasive and early detection method of seed ageing rates. Over 30 volatile compounds were detected from lettuce seeds during storage at 35 °C at water contents ranging from 0.03 to 0.09 g H₂O g⁻¹ dw. Both qualitative and quantitative differences in volatile composition were noted as a function of water content, and these differences were apparent before signs of deterioration were visible. Seeds stored at high water content (≥0.06 g H₂O g⁻¹ dw) emitted molecular species indicative of glycolysis (methanol+ethanol), and evidence of peroxidation was apparent subsequent to viability loss. Seeds containing less water (0.03–0.05 g H₂O g⁻¹ dw) produced volatiles indicative of peroxidation and survived longer compared with seeds stored under more humid conditions. Production of glycolysis-related by-products correlated strongly with deterioration rate when measured as a function of water content. This correlation may provide a valuable non-invasive means to predict the duration of the early, asymptomatic stage of seed deterioration.