Quality of tomato seeds as affected by fruit maturity at harvest and seed extraction method

DEMİR İ., Samit Y.

GARTENBAUWISSENSCHAFT, cilt.66, sa.4, ss.199-202, 2001 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 66 Sayı: 4
  • Basım Tarihi: 2001
  • Dergi Adı: GARTENBAUWISSENSCHAFT
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.199-202
  • Ankara Üniversitesi Adresli: Evet

Özet

Tomato fruits were harvested 60 (red-firm), 70 (red-firm), 80 (red-soft) and 90 (overripened) in 1998, 50 (pink), 60 (red-firm), 70 (red-firm) and 80 (red-soft) days after anthesis (DAA) in 1999. Pulp of each harvest was fermented 24 hours at room temperature, for natural fermentation, and pH was arranged to 1, 2, 3 in 1998 and 1, 2 in 1999 by adding required HCl to the slurry and kept at room temperature for 10 minutes for acid extraction. Total and normal germination, seedling emergence and accelareted ageing tests were used for seed quality assessment, Results of both years unanimously showed that seeds of red-firm fruits (70 DAA) gave the maximum seed quality regardless of extraction methods. Seed quality declined in earlier and later harvests.