Genetic and Physiological Basis of Seed Longevity in Rice under Dry Storage

Seeds slowly lose vigour and viability during storage, which can reduce productivity and is critical for farmers, seed companies, and genebanks. Rice seed quality can drop quickly, especially in warm regions where rice is often stored under open conditions. We developed a rapid laboratory test that exposes dry seeds to high oxygen levels at controlled temperatures. The test is accelerating oxidation-related damage, that naturally occurs slowly in real open storage, but now becomes visible within weeks. Combining this test with an advanced genetic approach, we identified a key gene (Rc) that boosts natural antioxidant accumulation in the seed pericarp (red colour), protects dry seeds against oxidative damage, and helps preserve seed quality for longer. We also showed that storing dry seeds, not moist seeds, in very low oxygen (anoxia or hypoxia) conditions can substantially slow ageing and can extend shelf-life. Overall, this research delivers a practical ageing test, supporting better storage and breeding strategies to keep dry rice seeds viable longer for farmers, seed companies, and gene banks.