EXTRACTION PROCEDURES FOR OPTIMAL TOMATO SEED QUALITY

A. Liptay
Tomato seeds, extracted from the fruit, were fermented in the juice of the fruit's locular gel for various durations, at temperatures of 15, 20, 25, 30 or 40C. The level of seed vigour, le time of onset of radicle emergence after imbibition and the subsequent rate of elongation of the hypocotyl, was more sensitive to the temperature treatments than seed germination le radicle emergence. Seed vigour was optimal with fermentation durations from 24 to 48 h at temperatures from 15 to 30C. Fermentation treatments of shorter duration than 24 h resulted In less vigorous seeds especially at the lower temperatures of 15 and 20C. At 40C, fermentation times longer than 16 h reduced the level of seed vigour. Germination le radicle emergence, was decreased at any temperature with fermentation times longer than 3 days; this germination reduction was increasingly severe with increasing temperatures.
Liptay, A. (1989). EXTRACTION PROCEDURES FOR OPTIMAL TOMATO SEED QUALITY. Acta Hortic. 253, 163-170
DOI: 10.17660/ActaHortic.1989.253.17
https://doi.org/10.17660/ActaHortic.1989.253.17

Acta Horticulturae