ABSTRACT
Microorganisms are ubiquitously present in terrestrial ecosystems from which they are disseminated and contaminate plant communities. The ripening seed is no exception and is contaminated by a wide range of bacteria, yeasts, and filamentous fungi via the air, insects, rain splash, equipment, and agronomic practices. When seeds/cereal grains are harvested they thus carry a wide range of microbial contaminants. Postharvest treatment of such seeds and the prevailing environmental factors are key determinants of the impact that they may have on the quality of the seeds, including germinability. It is important to remember that both the harvested seeds/grains and contaminating microorganisms are alive and respiring slowly under dry, safe storage conditions.
