The objective was to evaluate the effect of time and temperature of storage in the physiological Habanero pepper seed. The factors studied were: a) Seed Habanero (varieties H-244, H-243, H-259, H-228, H-256); b) Storage temperature (10 °C and 26 °C); c) Storage time (three, six and nine months). The treatments were organizated in a randomized factorial design. The results indicate after three months of seed storage under controlled conditions still have immature seeds and nine months the seed viability disrepaired. The storage seed for six months at 26 °C, ensures greater percentage of standard germination and yielded greater number of normal seedlings of the Habanero varieties H-228 and H-259.