Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Seed Quality in Relation to Fermentation for Extraction of Tomato Seeds

S. Sarker
Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

F. Islam
Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

M. A. Ali
Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The effect of tomato seed extraction techniques on health and quality of BINAtomato-5 seeds was studied. The duration of fermentation period for tomato seed extraction was assessed on the incidence of different seed borne pathogens and sprouting of tomato seeds. The incidence of different diseases in the field as influenced by duration of fermentation and soil and seedling treatment was also studied. Sun drying, germination test, health test on Blotter paper and PDA media were performed. Six fungi viz. Fusarium oxysporum, Curvularia lunata, Penicillium sp, Alternaria alternata, Trichoderma harzianum and Rhizopus sp. were detected. The results revealed that highest sprouting and healthy sprouts were recorded when the period of fermentation was 36 hours. The data on these parameters were lower in cases of other periods of fermented seeds. In the second experiment, 36 hours fermented seeds were sown in the field to see the incidence of different pathogens and sprouted percentage in the field as influenced by soil and seedling treatment. The best result was found, when the seeds were sown in MOC treated soil. It can be concluded that fermentation of pulp of tomato fruits for 36 hours to extract the healthy seeds was the best period. In addition, the seeds extracted after 36 hours fermentation produced healthy seedlings and healthy crop in the field.

Keywords: Seed quality, Tomato seeds. Fermentation

Location: Bangladesh Institute of Nuclear Agriculture, Mymensingh

Start Date: 00-01-2011

End Date: 00-07-2011

Program Area: Seed Technology

Commodity: Tomato

Objectives:

To investigate the effect of duration of fermentation on the health and quality of tomato seeds.

Methodology:

The experiments were carried out at the Laboratory of the Department of Plant Pathology, Bangladesh Agricultural University, Mymensingh during January- July, 2011. About 20 kg BINA-tomato-5 was used in this study. Tomato fruits of same size, shape, and color were collected from the experimental farm of BINA, Mymensingh. The treatments (fermentation periods) were as follows:

T₀= No fermentation

T₁= 12 hours fermentation

T₂= 24 hours fermentation

T₃= 36 hours fermentation

T₄= 48 hours fermentation

The experiment was laid out in Completely Randomized Design (CRD) with four replications. The tomato fruits were taken into twenty polythene bags, @1 kg/bag. Four bags were assigned for each treatment. The tomato fruits were cut into two pieces longitudinally. A spoon was used to scoop out the seed together with the gelatinous material. The materials were taken in a transparent plastic bag. The material of one replication was taken in one polythene bag. The mouth of each bag was closed and tied with rubber band. The content of each bag was allowed for fermentation at room temperature. At the end of fermentation, one liter clean tap water was added to the pulp. The content was shaken well. The pulp was taken in a plastic bowl. The content was washed three times by running tap water. The mature seeds sank to the bottom of the container while fruit debris and unfilled seeds floated on the water. The mature seeds were decanted and collected. The seeds were sun dried for four hours. The seeds were spread on newspaper or chose paper. The seeds were shade-dried for 3 days. The seeds were taken in polythene bag and preserved in the laboratory for subsequent use in the study. Germination test was done in sand contained in tray. Four hundred seeds were randomly taken from each replication of each treatment. One hundred seeds were sown on moist sand in each tray. One tray was used as one replication. The first and second counting was done at 7 and 16 days after plating the seeds.Normal, abnormal seedlings and non-germinated and dead seeds were counted. The percentage of germination was calculated. Seed borne infection was recorded by Blotter and PDA method. Three layers of blotting paper was soaked in sterile water and placed at the bottom of a plastic Petri-dish. Twenty five seeds were placed on the filter paper in each plate. Sixteen plates were used for each treatment. The seeds in the petri-dishes were incubated at temperature 24-25° C under alternating cycle of 12 hours near ultra violet (NUV) and darkness for 7 days. After incubation, the seeds were examined under stereo-binocular microscope. Seed borne infection were recorded. For proper identification of the fungi, temporary slides were also prepared from the fungal colonies and observed under compound microscope. Seed-borne infection was expressed in percentage. Similarly four hundreds for each treatment were tested in PDA medium. PDA medium was prepared and contained in glass petri-dishes following standard procedure. Number of colonies on the seeds were counted. Fungi were identified with the helps of manual.

Source of Information: Bangladesh J. Seed Sci. & Tech. 16 (1 &2): 61-65 (2012), ISSN 1029 - 8800

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The results revealed that highest sprouting and healthy sprouts were recorded when the period of fermentation was 36 hours. The data on these parameters were lower in cases of other periods of fermented seeds. In the second experiment, 36 hours fermented seeds were sown in the field to see the incidence of different pathogens and sprouted percentage in the field as influenced by soil and seedling treatment. The best result was found, when the seeds were sown in MOC treated soil. It can be concluded that fermentation of pulp of tomato fruits for 36 hours to extract the healthy seeds was the best period. In addition, the seeds extracted after 36 hours fermentation produced healthy seedlings and healthy crop in the field.

Knowledge Management: Journal