seed saving

robert banhidi · August 20, 2007

Another way, remove tomato seeds with a butter knife.
Spread thin layer on newspaper. Keep moving small
patty to another dry spot on paper until all seeds are dry,
usually in 15 min.

garnetmoth · August 20, 2007

ive gotten seeds like that, and i think the main concern is the gel. it has some germination inhibiting properties. folks clean or ferment seeds to reduce that inhibitory effect. i do always have some non-processed seed volunteers in the garden somewhere every year, so its not an absolute, but it helps to process them.

**Patrina_Pepperina** · August 21, 2007

For volunteers I'd imagine that by the following season the gel has been well and truly digested by soil organisms.

PP

**carolyn137** · August 21, 2007

When I was first an SSE member I used to get sent seeds on paper towels, toilet tissue, newspaper and more. But that stopped in the early 90's as folks realized the benefits of processing seeds.

Here are some reasons why I think it's advantageous to ferment or otherwise process seeds.

1. Lessens the amount of tomato pathogens adhering to the seed coat. Since infection is a quantitative process, that helps a lot. Most important reason as far as I'm concerned

2. The acidic conditions help to destroy, free virus, so it[s said. It's also known that at least some viruses are found in the endosperm of the seed as are some bacterial pathogens.

3. It's also said that some of the fungi in the fungal mat that covcers the fermenting mix can synthesize antibiotics that help to kill bacteria/

4. Removes the gel capsule which is great b'c otherwise the seeds get sticky when exposed to moisture. What you get are clean fluffy seeds.

The germination inhibitor is part of the natuiral life cycle of the tomato. When fruits drop in the Fall it prevents the seed from germinating until conditions are favorable for germination in the Spring. That's for those seeds that aren't destryed otherwise.We call them volunteers.

Seeds with the gel capsules still intact will germinate when sown inside b'c the conditions used are favorable for seed germination.

So I suggest fermentation b'c it's a natural process. One can use Oxyclean or acidic methods as well. Almost ALL commercial seed producers use fermentation to process seeds, a few use more harsh methods. And many use more than one method for seed processing.

Tomatovator · August 21, 2007

Carolyn
If seeds are not fermented or not fermented properly when will signs of disease show up if any is present? Will the new seedlings show signs of disease or will it not show itself till the plant is larger?

robert banhidi · August 21, 2007

I am a great fan of yours, had the honor to speak to you
by phone12 yrs. ago. You are the consumet authority, I
utilize a strainer and rinse seeds before drying!
Wishing you a good and total recovery.

**carolyn137** · August 21, 2007

to speak to you
by phone12 yrs. ago.

*****

Ah Robert, sometimes I don't remember what I did yesterday, let alone a phone call 12 years ago, but I hope our chat was a good one for you and I was able to answer any questions you had.

August 20, 2007	#1
robert banhidi Tomatovillian™ Join Date: Aug 2007 Location: Northern Illlinois Posts: 21	seed saving Another way, remove tomato seeds with a butter knife. Spread thin layer on newspaper. Keep moving small patty to another dry spot on paper until all seeds are dry, usually in 15 min.

August 21, 2007	#3
Patrina_Pepperina Cross Hemisphere Dwarf Project™ Moderator Join Date: Jan 2006 Location: New South Wales, Australia Posts: 3,094	For volunteers I'd imagine that by the following season the gel has been well and truly digested by soil organisms. PP __________________ Truth is colourful, not just black and white. PP: 2005

August 21, 2007	#4
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	When I was first an SSE member I used to get sent seeds on paper towels, toilet tissue, newspaper and more. But that stopped in the early 90's as folks realized the benefits of processing seeds. Here are some reasons why I think it's advantageous to ferment or otherwise process seeds. 1. Lessens the amount of tomato pathogens adhering to the seed coat. Since infection is a quantitative process, that helps a lot. Most important reason as far as I'm concerned 2. The acidic conditions help to destroy, free virus, so it[s said. It's also known that at least some viruses are found in the endosperm of the seed as are some bacterial pathogens. 3. It's also said that some of the fungi in the fungal mat that covcers the fermenting mix can synthesize antibiotics that help to kill bacteria/ 4. Removes the gel capsule which is great b'c otherwise the seeds get sticky when exposed to moisture. What you get are clean fluffy seeds. The germination inhibitor is part of the natuiral life cycle of the tomato. When fruits drop in the Fall it prevents the seed from germinating until conditions are favorable for germination in the Spring. That's for those seeds that aren't destryed otherwise.We call them volunteers. Seeds with the gel capsules still intact will germinate when sown inside b'c the conditions used are favorable for seed germination. So I suggest fermentation b'c it's a natural process. One can use Oxyclean or acidic methods as well. Almost ALL commercial seed producers use fermentation to process seeds, a few use more harsh methods. And many use more than one method for seed processing. __________________ Carolyn

August 21, 2007	#7
carolyn137 Moderator Emeritus Join Date: Jan 2006 Location: Upstate NY, zone 4b/5a Posts: 21,169	to speak to you by phone12 yrs. ago. ***** Ah Robert, sometimes I don't remember what I did yesterday, let alone a phone call 12 years ago, but I hope our chat was a good one for you and I was able to answer any questions you had. __________________ Carolyn

August 20, 2007	#2
garnetmoth Tomatovillian™ Join Date: Feb 2006 Location: cincinnati, oh Posts: 492	ive gotten seeds like that, and i think the main concern is the gel. it has some germination inhibiting properties. folks clean or ferment seeds to reduce that inhibitory effect. i do always have some non-processed seed volunteers in the garden somewhere every year, so its not an absolute, but it helps to process them.

August 21, 2007	#5
Tomatovator Tomatovillian™ Join Date: Aug 2006 Location: Pennsylvania Zone 6 Posts: 461	Carolyn If seeds are not fermented or not fermented properly when will signs of disease show up if any is present? Will the new seedlings show signs of disease or will it not show itself till the plant is larger?