Abstract: Vegetable seeds of 6 species were ultra2dried to 3. 0 % - 5. 5 % moisture content with 4 drying methods , heat drying at 45 ℃, silica gel drying at 25 ℃, low2temperature drying at 15 ℃ and freeze2drying at - 20 ℃. After 10 years preserved in sealed aluminum bags at room temperature (20 - 35 ℃) the seeds of most species in original moisture content (7 % - 10 %) lost total germination capacity except eggplant . All species of ultra2dried seeds by silica gel , freeze2drying and heating drying methods maintained very high germination capacity which almost same as the original viability tested 10 years ago. The result indicate that the three drying methods can be used safely to ultra dry the 6 species of vegetable seeds. Viability of the vegetable seeds was not effect by the drying temperatures were applied in this experiment . Moisture content of the seed was key index for long-term storage at ambient temperature and 2. 5 % - 4. 5 % MC seems to be equal to the 6 species. Ultra-dried seeds of these species could be conserved safely at common temperature for at least 10 years. This could be an economical way for conservation of seeds of plant genetic resource.

Key words: Vegetable, Seeds, Drying technology, Ultra2drying, Conservation