The experiment pertaining to the present investigation was carried out in Sylhet Agricultural University (SAU), Sylhet. The experiment was conducted during the period from September 2018 to November 2018. Nine varieties of different vegetable were selected for conducting the experiment. The moisture content of the collected seed samples was determined with the help of electronic moisture meter before preserving the seed in seed storage. Germination was recorded twice at 4 and 8 days after sowing. Total germinated seeds, normal seedlings, abnormal seedlings and none- germinated seed were counted and expressed in percentage. The study revealed that the moisture content varied significantly from one to another, while minimum (7.90%) and maximum (11.90%) records were made in Lalmia (Lalshak) and Hero (Ridge gourd), respectively. In the case of germination of vegetable seeds of normal seedlings of different seed companies ranged from 56.00 to 70.00%. The highest percentage of normal seedlings was found 70.00% in variety Lima (Korola) collected from Metal Seed Limited and the lowest 56.00% in Green Finger (Okra) collected from ACI Seeds Bangladesh, respectively.

Keywords: Vegetable seed, quality, moisture content, germination.

Seed is the most vital input that plays a key role in increasing the yield of the agricultural crop. Healthy or pathogen-free seeds are considered as the vital factor for the desired plant population and good harvest. Seeds of vegetables are more vulnerable to attack by pathogens and quickly deteriorate in storage. Quality seed means not only considered germination percentage, moisture, purity percentage but also the health of seed. Seed health, an essential component of seed quality is important for seed germination; seedling vigor and plant stand in the field and thereby crop/seed production. Their inherent quality cannot be assessed easily just from their external appearances. For a good crop, good seed is essential which indicates that the seed should be pure, viable and healthy. Use of good seeds can contribute to increasing vegetable yield as high as 30% remaining all other factors of production as content (Khanom, 2011). Vegetables are important for their low cost of production, short duration of production and high nutritive value. In 2013-2014 about 926 (‘000’) acres of land were under vegetable cultivation in Bangladesh and production was 3365 (‘000’) tons (BBS, 2014). However, the per capita consumption of vegetables in Bangladesh is only 55 gram which is far below from the daily requirement of 200 gram per head (Rashid, 1999). The lack of high-quality healthy seeds and the prevalence of seed-borne diseases are the main constraints for Bangladesh in maintaining the sustainability of vegetable crop production and per capita consumption. In Bangladesh considerable work has been done on seed health and seed quality of vegetable seeds by different researchers in the different regions. The health of seeds can be affected by direct infection of pathogens or through contamination of seeds by pathogenic propagules as contamination in, on or with the seeds or as concomitant contamination (Rashid et al., 2000). Use of healthy seeds may open a new era in desired vegetable production. One important environmental factor, with major effects on fungal activity, is water availability