Fuente: WIPO "tomato" A method for the control of pathogens and/or the prevention of diseases associated with the presence of said pathogens in and/or on seeds, said method comprising the steps of contacting the seeds with a sanitizing composition comprising at least one agriculturally acceptable sanitizing agent, water; and optionally at least one agriculturally acceptable alcohol; heating/drying the seeds at a temperature varying from 160° F. to 230° F. for a period of time varying from 9 to 16 minutes for a period of time that prevents the core of the seeds heated to reach 70° C.; and optionally a complementary drying of the seeds at a temperature <70° C.