Moisture content (MC) is an important property of seeds, associated with many aspects of physiological seed quality. Acacias have very hard seed coats, which means that seeds can survive for decades in the soil, but in standard methods of determining MC (e.g. heating in an oven at 103°C for 17 h), the moisture in the seed might not be able to escape. The standard method can work for some Acacia species; however, to ensure accurate results, seeds should be halved before going into the oven. Image by Geoff Burrows.
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