Tomato seed treatments and their effects on disease/germination

[Heritage]

I am currently weighing/evaluating the options for various seed treatments to eliminate as many pathogens as possible in tomato seed. I am considering the purchase of a lab oven to treat seeds, but would appreciate any opinion on the following methods, especially the pathogens controlled by each method and the effect each treatment will have on germination, (for both short and long-term storage). Without going into the specific parameters of each treatment, these are the methods I am considering:

1. Fermentation

2. Fermentation + Clorox treatment

3. Fermentation + Trisodium Phosphate (TSP) treatment

4. Fermentation + Wet heat

5 Fermentation + Dry Heat

Thanks for your input!
Steve