| Resumo: | The aim of this study was to evaluate the effect of fruit maturation stage on the physiological quality of J. curcasseeds during storage. Thus, seeds were extracted from fruits harvested at different maturity stages based on external color, i.e.,yellow, yellow-brown and brown (dry fruits). After natural drying, the seeds were packed in Kraft paper bag and stored for 18months at laboratory environment. Initially and every three months, the seeds were evaluated for moisture content, germination,first count of germination, accelerated aging, cold test, electrical conductivity and emergence. There was reduction in seedphysiological quality, with decrease in germination and vigor, especially after nine months of storage. The seeds extracted fromyellow and yellow-brown fruits are the most vigorous and can be stored for up to nine months without loss of physiologicalquality.
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