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

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.

KEYWORDS:

• Solanum lycopersicum
• HCl acid extraction
• natural fermentation
• seed physiological quality
• seed mycoflora

Acknowledgments

The authors thank the administration of the University of Gondar for funding this study. The authors’ gratitude is extended to the staffs of Bahir Dar University, Institute of Technology, Faculty of Chemical and Food Engineering for undertaking the laboratory parts of this experiment.

Disclosure statement

The authors assure that the funding body is properly acknowledged. We confirm that the manuscript entitled “Seed extraction methods affect the physiological quality of Tomato seed and developing seedlings” is our original work.

Availability of data and materials

We, the authors of this manuscript, would like to confirm that all raw data will be available with a reasonable request.

Additional information

Funding

This work was supported by the University of Gondar [CAES/RCSVP/2018/19].