LiveSeeding: Organic seed and plant breeding to accelerate sustainable and diverse food systems in Europe. Horizon Innovation Actions 2022 – 2026.
This practice abstract provides a do-it-yourself protocol for hot water treatment (HWT) to sanitize vegetable seeds and reduce or eliminate seed-borne bacterial and fungal pathogens. It presents the rationale — using controlled heat and exposure time to deactivate pathogens while minimizing seed damage — and highlights HWT as a cost-effective, environmentally sustainable alternative to chemical seed treatments, particularly suited to small seed batches and organic production. Materials and equipment are listed (mesh bags/stockings, thermometer, heating device, timer, cold water, paper towels), and step-by-step procedures are given: prepare seed bags, heat water to the target temperature, submerge seeds for the recommended time, cool in cold water, and dry. Species-specific temperature/time recommendations are provided (examples: corn salad/carrot/celery 50°C/30min or 53°C/10min; brassicas/onions/radishes 50°C/20min or 53°C/10min; lettuce 50°C/5–10min; beetroot 53°C/30min or 50°C/10min). The abstract warns that heat-sensitive seeds (e.g., beans and peas) require special care and seed-specific protocols to avoid reduced germination. A reference link for more details is given (https://orgprints.org/id/eprint/53533/1/HotWaterTreatment_BSAG.pdf) and contact details for the author are provided.
Key topics: hot water treatment, seed sanitation, seed-borne pathogens, vegetable seeds, organic seed, seed saving
