Background and Objective: The specific condition with slow-drying mechanisms of cacao seeds may prove to be a possible break through in improving the short-term storage of this recalcitrant species. This study aimed to evaluate the effect of storage conditions on the changes of physiological, microstructural and soluble sugars associated with slow-drying mechanisms in cacao seeds. Materials and Methods: Seeds from ripened cacao pods (PBC 123) were demucilaged, placed in zip-lock polyethylene bags and stored at 14 and 16�C (40 and 80% RH), RT (25�C) and control (freshly extracted seeds). Results: In this study, seeds at RT and 16�C, 40% RH showed a similar germination percentage as the control. Thus, it shall be convenient for the storability up to 12 days. The SEMmicrographs proved that the mild dehydration in seeds of both treatments caused the least cells? morphological changes, which leads to lesser cell damage. However, seeds at RT reduced their storability due to 8-10% of ge.....

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