Physiological basis of post-harvest ripening and standardization of seed extraction in ash gourd

Manual seed extraction of ash gourd is time and labour extensive, and freshly harvested seeds possess dormancy. Hence, seed extraction protocol was standardized, and physio-biochemical changes associated with post-harvest ripening (PHR) were elucidated in ash gourd cv. Kashi Dhaval. Allowing pulp to ferment for 24 to 48 h gave the best quality seed (germination and vigour) compared to acid, alkali and manual extraction. PHR of fruit for 20-30 days before seed extraction gave the higher seed yield (seeds per fruit and 100-seed weight), higher seed germination and vigour compared to seed obtained from freshly harvested fruits. Physiological analysis showed that PHR increased the seed reserve (total soluble proteins, starch) except total soluble sugars, conceivably due to conversion to starch.