Seed saving

[UFXEFU]

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]

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]

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]

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]

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!"

[Father'sDaughter]

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.

[ContainerTed]

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]

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]

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.

[Gardeneer]

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