Seed saving

UFXEFU · May 29, 2016

As usual I have a few tomatoes with blossom end rot, and they are the first to turn ripe. Can I save seed from these BER fruit with no ill effects?

Bob

ContainerTed · May 29, 2016

Yes. Just don't save any seeds that have black on the seed hulls. While a few of them will germinate, the percentage I got in two years of testing was less than 15%. BER is a stress induced problem, with infrequent watering the most probable cause. But heat and other things that cause stress to the plants are all on the list of causes.

UFXEFU · May 29, 2016

Quote:

Originally Posted by ContainerTed

Yes. Just don't save any seeds that have black on the seed hulls. While a few of them will germinate, the percentage I got in two years of testing was less than 15%. BER is a stress induced problem, with infrequent watering the most probable cause. But heat and other things that cause stress to the plants are all on the list of causes.

I ferment my seed and only save seed that sink to the bottom. I'm thinking the black seed hulls will be floaters.

ContainerTed · May 30, 2016

Not always on the black seeds being floaters. With fermentation, almost everything in the jar will sink. Let your eyes be your guide. It's all in the rinses when you can see the bottom. I use a bamboo skewer to single out and remove: blackened seeds, small immature seeds, seeds that don't sink well when stirred up (semi-floaters), and anything that gives me the slightest doubt.

Time consuming? Yes! But I don't like seeds I can't trust.

twillis2252 · May 30, 2016

Hi Ted,
Many thanks for the great detailed photo expose you did on fermenting tomato seeds. Very nice of Tania posting on her site. Hope to be using your method this season if "The Good Lords Willing and the Creek Don't Rise!"

ContainerTed · May 30, 2016

Quote:

Originally Posted by twillis2252

Hi Ted,
Many thanks for the great detailed photo expose you did on fermenting tomato seeds. Very nice of Tania posting on her site. Hope to be using your method this season if "The Good Lords Willing and the Creek Don't Rise!"

Thanks, Twillis. We all know that Tatianna is the best. Just remember that what I have given there is a "guide". It is the basic steps to get you going. Adapt it to your needs and your location. In the final analysis, you only have to get the gel off the seeds and then dry them out. Everything else is "your technique" for doing that.

UFXEFU · May 30, 2016

Quote:

Originally Posted by ContainerTed

Thanks, Twillis. We all know that Tatianna is the best. Just remember that what I have given there is a "guide". It is the basic steps to get you going. Adapt it to your needs and your location. In the final analysis, you only have to get the gel off the seeds and then dry them out. Everything else is "your technique" for doing that.

Ted, that's the way I ferment my seed, except I do not use the bleach step.
I have not had any problems with seed germination.

ContainerTed · May 30, 2016

Quote:

Originally Posted by UFXEFU

Ted, that's the way I ferment my seed, except I do not use the bleach step.
I have not had any problems with seed germination.

No problem. My procedure shows what can be done. But like you, folks don't have to do all the steps. The original job is to remove the gel and dry the seeds. After that, all the other stuff is extra "fluff". YOU are the only one that must be pleased with your results. If germination percentages meet your expectations, then your procedure is perfect for you.

Know the basics and what other things CAN be done. Then choose what is right for you.

Father'sDaughter · May 30, 2016

Quote:

Originally Posted by ContainerTed

Not always on the black seeds being floaters. With fermentation, almost everything in the jar will sink. Let your eyes be your guide. It's all in the rinses when you can see the bottom. I use a bamboo skewer to single out and remove: blackened seeds, small immature seeds, seeds that don't sink well when stirred up (semi-floaters), and anything that gives me the slightest doubt.

Time consuming? Yes! But I don't like seeds I can't trust.

I'm the same way -- very picky about which seeds make the cut and which take a ride on the chopstick to the trash. I have almost 100% germination from seeds I've saved.

Gardeneer · May 30, 2016

Here is how I get the real sinkers.
Put the fermented stuff in a tall glass or jar.
Add more water ( almost 75% full)
Stir and pour out the goo and the pulp.
Add more water again ( ~ 75% full)
Stir well. And whit it is whiling, pour about half the water out ( along with few floaters)
continue until water is clear and the sinkers sink right away.
Every time you do that , there will be some semi- sinkers , that wont' sink fast enough. Pour those out. You only want the real heavy ones.

Gardeneer

May 29, 2016	#1
UFXEFU Tomatovillian™ Join Date: Jan 2015 Location: Gloster, Lousiana 71030 Zone 8a Posts: 253	Seed saving As usual I have a few tomatoes with blossom end rot, and they are the first to turn ripe. Can I save seed from these BER fruit with no ill effects? Bob

May 29, 2016	#2
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Yes. Just don't save any seeds that have black on the seed hulls. While a few of them will germinate, the percentage I got in two years of testing was less than 15%. BER is a stress induced problem, with infrequent watering the most probable cause. But heat and other things that cause stress to the plants are all on the list of causes. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch

May 30, 2016	#4
ContainerTed Tomatovillian™ Join Date: Jul 2008 Location: 6a - NE Tennessee Posts: 4,538	Not always on the black seeds being floaters. With fermentation, almost everything in the jar will sink. Let your eyes be your guide. It's all in the rinses when you can see the bottom. I use a bamboo skewer to single out and remove: blackened seeds, small immature seeds, seeds that don't sink well when stirred up (semi-floaters), and anything that gives me the slightest doubt. Time consuming? Yes! But I don't like seeds I can't trust. __________________ Ted ________________________ Owner & Sole Operator Of The Muddy Bucket Farm and Tomato Ranch Last edited by ContainerTed; May 30, 2016 at 09:14 AM.

May 30, 2016	#5
twillis2252 Tomatovillian™ Join Date: Jan 2016 Location: SC & NC Posts: 258	Hi Ted, Many thanks for the great detailed photo expose you did on fermenting tomato seeds. Very nice of Tania posting on her site. Hope to be using your method this season if "The Good Lords Willing and the Creek Don't Rise!"

May 30, 2016	#10
Gardeneer Tomatovillian™ Join Date: Feb 2015 Location: NC - zone 8a - heat zone 7 Posts: 4,919	Here is how I get the real sinkers. Put the fermented stuff in a tall glass or jar. Add more water ( almost 75% full) Stir and pour out the goo and the pulp. Add more water again ( ~ 75% full) Stir well. And whit it is whiling, pour about half the water out ( along with few floaters) continue until water is clear and the sinkers sink right away. Every time you do that , there will be some semi- sinkers , that wont' sink fast enough. Pour those out. You only want the real heavy ones. Gardeneer