Abstract:In order to understand the effects of temperature and humidity stratification on seed content of Taxus chinensis var. mairei, the seeds were treated under four seasons and two humidity (16% and 24%) stratifications for 12 months, and then the changes in soluble sugar, starch, soluble protein and fat of seeds were studied. The results showed that the contents of seed storage substances changed significantly under different stratification treatments. The soluble protein content reached the highest after stratification for 9 months in spring, and the soluble sugar content showed a trend of decreasing-increasing-decreasing. Starch and fat contents decreased gradually with stratification. The starch content decreased the lowest after stratification for 9 months in autumn. Compared with the 24% humidity, the fat content decreased in the spring, autumn and winter after stratification for 9 months under 16% humidity, indicating that the metabolic activity of seeds was stronger under 16% humidity. The warm temperature in spring and autumn could promote seed metabolism and post-ripening. High temperature in summer caused the decrease of seed viability. After summer stratification for 3 months, the seeds had become moldy and rotten. In the stratification process, seed contents were degraded into soluble proteins and soluble sugars under the action of related enzymes, which provide material and energy for seed germination. Therefore, seed stratification time, temperature and humidity and their interactions could be used as regulators of seed contents.