Effect of Seed Extraction Methods of Tomato on Physiological Quality of Seeds and Seedlings

Abstract Background Tomato (Solanum lycopersicum L.) belongs to the family Solanaceae is one of the most popular and most processed vegetable crops worldwide with a great nutritional contribution to the human diet. Though the demand for tomato products is increasing, its production is constricted by shortage of quality seeds due mainly to lack of appropriate seed extraction method. Inadequate seed extraction method also causes extensive disease epidemics. Conversely, empirical evidences are scanty on instant and latent effects of seed extraction methods. This study was therefore initiated to evaluate the effects of extraction methods on the physiological quality of seeds and seedlings of tomato. Result Results revealed that the highest germination percent (99.33 and 89.76% under laboratory and field conditions respectively) was obtained at 2% HCl for 60 minutes. Whereas, the maximum weight of 1000 seeds (4.277 g) was found at 1% of HCl for 30 minutes. Mycoflora load was maximum (36%) at fermentation for 72 hours. Yet, no mycoflora was detected from higher concentrations of HCl acid greater than 2% and time durations longer than 60 minutes. Conclusion the major seed quality parameters such as seed germination percent, seedling length, seedling fresh weight, seedling dry weight, and vigour indices were significantly higher at extraction method of 2% HCl for 60 minutes. Thus, it can be concluded that the maximum physiological seed quality and best performance of seedlings of tomato obtained from 2% HCl for 60 minutes seed extraction method of tomato.