seed germination inside tomato

[Worth1]

Originally Posted by Labradors2

About the gel inhibiting ripening. I don't know about that. I've sprouted seeds from fresh tomatoes (grown by me) which were not bad or over-ripe. I wanted some seeds from those varieties, dug them out to plant, and ate the rest of the tomato. I have also had seedlings sprout in my garden from fruit that had fallen and sat around for a while.

Linda

The gel doesn't inhibit the tomato from ripening it inhibits the seed from sprouting inside the tomato.

Once the seed is outside the tomato the gel can break down the hormones break down and the seed will sprout.

Worth

[JLJ_]

Originally Posted by mohoghead

Thank you for the response, I passed it on to my friend, definite wake up call for her, and bolstered my argument about growing your own and canning for the winter.

Especially if your friend has any doubts about how to can safely, don't forget roasting/freezing as a way to preserve tomatoes. We use it more than canning, now.

We began because there often weren't enough tomatoes ready at the same time to can -- at least not when there was time to can. Roasting/freezing works with whatever quantity you have, is more forgiving about tomatoes that aren't right at their prime when you want to process them, substantially reduces the freezer space needed to store them, lets you package the quantity you want per package more easily, and saves great tasting tomatoes.

This person has a great explanation of roasting:

http://www.instructables.com/id/Roasted-Tomatoes/

and tips about freezing:

http://www.instructables.com/id/Free...sted-Tomatoes/

Best freezing tip in my view is to keep the packages flat, rather than bulging. We fill zip bags maybe 2/3 full, exclude air when zipping them, then lay them flat on tray(s) to freeze. (While keeping the packages flat, we fold the top up just a bit so the packages are all about the same size and shape.) Flat packages are much easier to stack in the freezer and take up much less room.

We use the zip type freezer bags, not the kind with the slider.

We don't add additional seasoning when freezing -- gives more flexibility when using the tomatoes, and some seasonings change -- weaken or intensify -- when frozen for longer periods.

The comments on those two pieces include some additional tips, as I recall.

[mohoghead]

I have always saved my seeds by putting them in a jar of water and letting the gel ferment and the good seed drop to the bottom, i'll have a 90+% success rate, If i'm reading your post right then you take a fresh seed out of a ripe tomato and replant it right away?
Gary
Edited to reflect question is already answered.

Originally Posted by Labradors2

About the gel inhibiting ripening. I don't know about that. I've sprouted seeds from fresh tomatoes (grown by me) which were not bad or over-ripe. I wanted some seeds from those varieties, dug them out to plant, and ate the rest of the tomato. I have also had seedlings sprout in my garden from fruit that had fallen and sat around for a while.

Linda

[mohoghead]

She cans everything, but we choose to freeze or dehydrate, my black icicles get sliced 1/4 inch thick dehydrated then pulverized in the processer, makes a coarse powder we can add to anything for great flavor, we do the same with the sweet peppers for humus. the Principe Borghese get sliced in half and coated with olive oil before dehydrating, keeps them plump for salads and snacks., Hungarian Hearts get cooked into sauce and then froze

Originally Posted by JLJ_

Especially if your friend has any doubts about how to can safely, don't forget roasting/freezing as a way to preserve tomatoes. We use it more than canning, now.

We began because there often weren't enough tomatoes ready at the same time to can -- at least not when there was time to can. Roasting/freezing works with whatever quantity you have, is more forgiving about tomatoes that aren't right at their prime when you want to process them, substantially reduces the freezer space needed to store them, lets you package the quantity you want per package more easily, and saves great tasting tomatoes.

This person has a great explanation of roasting:

http://www.instructables.com/id/Roasted-Tomatoes/

and tips about freezing:

http://www.instructables.com/id/Free...sted-Tomatoes/

Best freezing tip in my view is to keep the packages flat, rather than bulging. We fill zip bags maybe 2/3 full, exclude air when zipping them, then lay them flat on tray(s) to freeze. (While keeping the packages flat, we fold the top up just a bit so the packages are all about the same size and shape.) Flat packages are much easier to stack in the freezer and take up much less room.

We use the zip type freezer bags, not the kind with the slider.

We don't add additional seasoning when freezing -- gives more flexibility when using the tomatoes, and some seasonings change -- weaken or intensify -- when frozen for longer periods.

The comments on those two pieces include some additional tips, as I recall.

[AlittleSalt]

What I learned a few years ago is seeds growing inside a tomato is called Vivipary. http://www.organicgardening.com/lear...w/alien-tomato

It happened to us a few years ago.