The objectives of this work were to establish the maximum temperature for static drying of white-oat seeds, and to verify the influence of high air temperature in the physiological seed quality after drying (immediate effect) and after storage (latent effect). This experiment was carried out in 1997 at the Instituto Agronômico do Paraná (IAPAR), in Ponta Grossa, Paraná, Brazil. It was used the cultivar UFRGS 14 with 21% of initial water content. The seeds were submitted to drying in oven until reaching 13% of water content. Six air-drying temperature constituted the treatments: 38, 45, 50, 55, 60 and 67oC, with three replications. The physiological quality was evaluated by germination, seedling vigor classification, accelerated aging, speed and field emergency tests, immediately after drying and after six months of storage. The seedling vigor classification test showed significant difference for temperature of 60 and 67oC, in the two evaluation times. The germination, accelerating aging and field emergency tests did not show significant differences. The conclusions were: the maximum white-oat seeds static drying temperature is 55oC; temperature greater than 55oC affect the white-oat seeds vigor, although the seed germination is not affected with drying temperature until 67oC.