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

Abstract 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. Even though its demand is increasing with increasing profitability, the production constricted by lack of quality seeds due mainly to lack of proper seed extraction method particularly for large scale seed production. Extensive disease epidemics might also be due to unsatisfactory seed extraction method. Empirical evidences are scanty on instant and latent effects of seed extraction methods of tomato seeds. Thus, this study was initiated to investigate the effect of seed extraction methods on physiological quality of seeds and seedlings of tomato. The experiment was carried under laboratory and field conditions in a completely randomized design. 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, maximum weight of 1000 seeds (4.277g) was found at 1% of HCl for 30 minutes whereas maximum mycoflora load (36%) was observed from 72 hours fermentation. Yet, no mycoflora was detected from higher concentration (2% and more HCl) and time length (60 minutes and longer time). Seed quality parameters like 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 maximum physiological seed quality and best performance of seedlings of tomato can be obtained from 2% HCl for 60 minutes.