Effect of dry-heat treatment on bacterial fruit blotch and viability of watermelon seeds
Seeds of the diploid watermelon 'Mibao' infected with bacterial fruit blotch caused by Acidovorax citrulli, were dehydrated to 1-7% water content and dry-heated for 24-72 h at 70-80°C. Following germination, seedlings were subjected to vigor tests and a bacterial fruit blotch-bearing test. Test results show that being dry-heated for 72 h at 75°C is a safe and effective treatment for watermelon seeds. However, for treatment at 80°C, seeds should have been previously dehydrated to a water content below 2%, in order to reduce negative effects on seeds.
Sun, X., Zefa, Liu, Tang, Y., Li, L., Tong, L., Min, Z., Li, H., Cheng, J. and Tian, Zou (2015). Effect of dry-heat treatment on bacterial fruit blotch and viability of watermelon seeds. Acta Hortic. 1105, 97-100
dry-heat treatment, watermelon seeds, seed vigor, sterilizing effect