seed saving and sharing -- more-organic methods?

habitat_gardener · August 12, 2009

I noticed the recent thread about using TSP to reduce (eliminate?) the risk of passing on diseases in saved seeds. So I'm wondering what organic methods are effective for processing seeds for my own use or to share. Or if not organic, involving minimal chemicals.

Is fermentation no longer regarded as sufficient?

If not, would a 30-minute soak in 10 percent bleach (not organic, but not caustic and readily available) after fermenting be advisable?

(I'm imagining future seed offers that specify whether the blossoms were bagged, if the seeds were fermented and/or treated with bleach, TSP, or other, whether they'll be shipped with bubble wrap or other padding, etc. etc.)

mjc · August 12, 2009

TSP, at least my understanding, is used to skip the whole fermentation process and not as a disease control measure. It will remove the gel and the germination inhibitors without fermenting the 'goo' and seeds.

A brief bleach soak (30 mins seems excessive) should kill just about everything, but fermentation does that by itself. Commercial seed houses use bleach to prevent any recontamination, many also use chemical means to bypass the fermentation step...because that takes time.

I think for home use/amateur trading fermentation is more than sufficient.

As to bagging/isolation...I prefer it for all seeds that I plan on trading.

travis · August 12, 2009

Quote:

Originally Posted by habitat_gardener

Is fermentation no longer regarded as sufficient?

If not, would a 30-minute soak in 10 percent bleach (not organic, but not caustic and readily available) after fermenting be advisable?

If fermentation isn't felt to be sufficient, a bleach bath should suffice. However, 10% sodium hypoclorite is too strong a solution and 30 minutes soaking is way too long and will result in dead germplasm.

If you want to do a bleach bath, I would suggest diluting household bleach (5.25% sodium hypochlorite) with water in a ratio of 1 part bleach (like Clorox or Purex) to 4 parts tap water and soaking the already cleaned off, fermented seeds in such a solution for 1 (one) minute stirring, followed by a thorough rinsing with cool tap water to remove bleach residue.

Wi-sunflower · August 13, 2009

My own seed saving method does NOT include fermentation. I've just never had good luck trying it. Too low germination - less than 5%.

I put the squishy tomatoes in a 5 gal bucket with water and use a drill paint mixer to agitate. Do it many times till you've gotten rid of the pulp. Because I do a lot of tomatoes and there is usually some dirt on them, the agitation along with the bit of sand in the dirt seems to get rid of the gel sack.

At the end I add bleach to the water and let then sit for a couple of minutes while I prepare a drying tray with an ID. Another water rinse or 2 and they are ready for the tray.

That is a fast simplification of my method. So far I've had good results. Usually near 90+% germ and no disease that I could see on the seedlings.

I go thru LOTS of bleach here at the farm. Whenever you wash quantities of produce you need to add some to the water bath. If you don't, any unseen rot on 1 piece will spread to the whole batch and ruin them possibly before you can even get them to market.

Carol

August 12, 2009	#1
habitat_gardener Tomatovillian™ Join Date: Apr 2008 Location: California Central Valley Posts: 2,543	seed saving and sharing -- more-organic methods? I noticed the recent thread about using TSP to reduce (eliminate?) the risk of passing on diseases in saved seeds. So I'm wondering what organic methods are effective for processing seeds for my own use or to share. Or if not organic, involving minimal chemicals. Is fermentation no longer regarded as sufficient? If not, would a 30-minute soak in 10 percent bleach (not organic, but not caustic and readily available) after fermenting be advisable? (I'm imagining future seed offers that specify whether the blossoms were bagged, if the seeds were fermented and/or treated with bleach, TSP, or other, whether they'll be shipped with bubble wrap or other padding, etc. etc.)

August 12, 2009	#2
mjc Tomatovillian™ Join Date: Jun 2009 Location: WV Posts: 603	TSP, at least my understanding, is used to skip the whole fermentation process and not as a disease control measure. It will remove the gel and the germination inhibitors without fermenting the 'goo' and seeds. A brief bleach soak (30 mins seems excessive) should kill just about everything, but fermentation does that by itself. Commercial seed houses use bleach to prevent any recontamination, many also use chemical means to bypass the fermentation step...because that takes time. I think for home use/amateur trading fermentation is more than sufficient. As to bagging/isolation...I prefer it for all seeds that I plan on trading.

August 13, 2009	#4
Wi-sunflower Tomatovillian™ Join Date: Nov 2008 Location: Wisconsin Posts: 2,591	My own seed saving method does NOT include fermentation. I've just never had good luck trying it. Too low germination - less than 5%. I put the squishy tomatoes in a 5 gal bucket with water and use a drill paint mixer to agitate. Do it many times till you've gotten rid of the pulp. Because I do a lot of tomatoes and there is usually some dirt on them, the agitation along with the bit of sand in the dirt seems to get rid of the gel sack. At the end I add bleach to the water and let then sit for a couple of minutes while I prepare a drying tray with an ID. Another water rinse or 2 and they are ready for the tray. That is a fast simplification of my method. So far I've had good results. Usually near 90+% germ and no disease that I could see on the seedlings. I go thru LOTS of bleach here at the farm. Whenever you wash quantities of produce you need to add some to the water bath. If you don't, any unseen rot on 1 piece will spread to the whole batch and ruin them possibly before you can even get them to market. Carol