Extraction and germination of true potato seed

Abstract

The effects of temperature and extraction methods of potato seed from berries on the germination of potato seed from several families were tested. Hand extraction for seeds gave the best germination rates; however, if large quantities of seed were required the Waring blender was used for 10 s at low speed. The best germination percentages were obtained at 12 and 15°C.

Keywords:

• genotypes
• seed germination
• potatoes
• true potato seed
• seed extraction
• environmental effects
• enzymes
• homogenisation