to the home page to the main navigation to the main content to the contact form to the search form
International Seed Testing Association
International Seed Testing Association
Richtiarkade 18
8304 Wallisellen, CH
+41 44 838 60 00
ista.office@ista.ch
International Seed Testing Association

ISSS-​ISTA We­bi­nar on Seed vigour - mechanisms and applications

ISSS ISTA webinars thumbnail

In this joint ISTA-ISSS we aim to present and discuss the ecophysiological, molecular and biomechanical aspects of seed vigour from the fundamental seed science perspective, as well as the basis and development of new ISTA validated vigour tests (Powell 2022) based on new technologies and molecular markers.

The complex trait of seed vigour is a key component of crop seed performance. The term "seed vigour (triebkraft)" was coined by Nobbe in 1876 and ISTA (2001) defines it as "the sum of those properties that determine the activity and performance of seed lots of acceptable germination in a wide range of environments".

Vigour is a concept that includes characteristics associated the rate and uniformity of seed germination and seedling growth, emergence ability of seeds under unfavourable environmental conditions and performance after storage, particularly the retention of the ability to germinate (ISTA 2001). Vigour can therefore influence both crop yield and its marketable quality. While our knowledge about the mechanisms of seed germination and dormancy has greatly advanced, our understanding of the mechanisms of seed vigour remains limited.

Register via the link below:

Date 10.12.2025 - 10.12.2025
External website https://attendee.gotowebinar.com/register/1057291931916635229
Search form

Cookie settings

We use cookies to provide our visitors with an optimal website experience, for statistical and marketing purposes, as well as for integrating external content. In connection with the use of these technologies, information is stored and/or retrieved on your device. For the aforementioned purposes, personal data (such as IP addresses, cookie IDs) may be processed and partially transmitted to third-party providers (e.g. Google). By clicking "Accept All," you consent to the processing to the extent and for the purposes described. You can adjust your settings at any time subsequently.