Seed extraction methods affect the physiological quality of tomato seed and developing seedlings

Abstract

ABSTRACT Lack of appropriate seed extraction methods limits a sustainable supply of quality seed for tomato (Solanum lycopersicum L.). Natural fermentation and HCl acid methods are the most common methods used for tomato seed extraction. This study was undertaken to determine effects of seed extraction method on physiological quality of tomato seed and developing seedlings. Fermentation (24, 48, or 72 h) and immersion in HCl acid at 1%, 2%, or 3% (V/V) for 30, 60, or 90 min were treatments. Seed extracted in 2% HCl for 60 min were superior in germination (99.33%), seedling emergence (89.76%), seedling length (14 cm), seedling fresh weight (558.1 g), seedling dry weight (26.73 g), and vigor-index I (1391) and II (2655). Seed were free from mycoflora. This seed extraction method can be used to produce high-quality seed, control seed-borne pathogens and produce vigorous tomato seedlings.