Tomato Seed Saving Question

[VGary]

I am in the last stages of my Tomato Seed Saving. On several femented tomatoes , I have noticed what looks like the seed may have tried germinating; there is a thread like attachment to the seed. I know the gell surrounding the seed inhibits germination if it falls to the ground. Does the fermentation process also inhibit germination? I have never noticed this in any of my seed saving before. In fact, I have on several occassions forgotten I had containers still fermenting and salvaged those with no problems; they were just a little darker in appearance.
I plan to test them by germinating them later when they are dry and I am finished with my seed saving.
Your imput would be most appreciated!
Gary/Louisville

[Polar_Lace]

Good question Gary, I'd like to know about this too.

[Dunkel]

I have seen this from time to time as well. I think it is a thread (for lack of a better term) that holds the seed in place inside the tomato. Once the seeds are dried they fall off. I ferment my seeds for 4 days. By that time there is a thick fungal mat on top. I wouldn't think 4 days in that stinky mater pulp mixture would be sufficent for germination. Just my opinion.

[Tom Wagner]

I

have noticed what looks like the seed may have tried germinating

Gary,

After years of developing long shelf life tomatoes, I realized that some varieties seem to be prone to seed sprouting inside the tomato once the tomato goes past its prime. This usually happens when the ripening process goes beyond a certain stage and the gel degrades or is no longer active as a sprouting inhibitor.

For this reason I often extract seed from mature green fruits to just barely ripe. I try not to save seed from overly ripe tomatoes. Once the fruit has seed starting to sprout it generally encourages all the seed to sprout. It is difficult to get viable, strong seed once this process starts. You can "float off” the sprouters during the water cleaning phase. If it looks like all (or most) of the seed is floating off, I would discard the whole batch.

Even if I grow my tomato lines under organic conditions, the varieties that I develop are too valuable to use the organic way of saving seed (fermentation).

Over the many years of breeding tomatoes, I tried to collect tomatoes that had the gene best described as (ripe fruit seed sprouting inhibitor) or (ripe fruit rot inhibitor). Most tomato fruits, (after several months storage post-ripening), will either rot, dry up, develop molds, or sprout seeds. The gel is nature’s way of not allowing the seed to sprout. Even rin genes (ripening inhibitor) in a tomato do not guarantee no seed sprouting.
There are related genes that contribute to the sprouting resistance; high pectin is one of a few.

Back in 1999, I wrote an article entitled, "I Don't Ferment Seeds" and here is a link to read this 7 year old article. http://www.internettomatoes.net/WWA3.html

Trisodium Phosphate (TSP) dissolves the gel around the tomato seed (and potato seed) so that the seed can be fully sterilized with a chlorine/water solution. Water at around 120 helps also. I have learned how to use it sparingly, effectively, and without getting it on my hands.

I could clarify my use of this method if there are any questions.

Tom Wagner

[VGary]

Tom, I do appreciate your insight and helpful information regarding my question. This gives me a good point of reference for my seed saving. I know you are busy and appreciate the time you took in responding.
Gary/Louisville