The preservation of the physical and chemical quality of jatobá-do-cerrado seeds during processing and storage is essential to the restocking of vegetation in degraded areas. Since no scientific studies have analysed the optimal post-harvest conditions for jatobá-do-cerrado seeds, this study aimed to evaluate the physical and chemical quality of jatobá-do-cerrado seeds following different types of processing: with pulp, without pulp (scarification), without pulp (fermentation) and at different storage temperatures (10 and 23 °C) and different packaging (tetrapack, paper, plastic, PET bottles and glass bottles), over six months. The physical and chemical constituents of jatobá-do-cerrado seeds varied according to the packaging conditions. An increased storage time reduced the quality of the seeds. Seeds with pulp showed better physical characteristics during storage. The pulping processing of seeds by mechanical scarification increased the acidity and ash content, but led to the highest percentage of crude protein during storage at 23 °C. The fermentation method of seed pulping positively affected seed quality during storage at 10 °C. Permeable packaging (paper bags and tetrapack) led to a greater reduction in seed quality than that in glass bottles, PET bottles or plastic bags. The best conditions for the processing of jatobá-do-cerrado seeds was fermentation and the best storage condition was in waterproof packaging (glass or PET bottles).372665684