EFFECT OF FRUIT MATURITY STAGES AND SEED EXTRACTION METHODS ON SEED QUALITY IN TOMATO (Solanum lycopersicum L.) 3380
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Date
2021-09
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JAU JUNAGADH
Abstract
Maturity stage, Seed extraction method, Seed quality, Tomato, Storage
The present investigation was conducted at Laboratory of Department of Seed
Science and Technology, College of Agriculture, JAU, Junagadh using completely
Randomized Design (Factorial), with an aim to study the effect of fruit maturity
stages (M1= fruits harvested at turning red color, M2= fruits harvested at red color and
M3= fruits harvested at dark red color) and different seed extraction methods (E1=
manual extraction, E2= 10 ml 2 % HCl /kg slurry for 30 min., E3=20 ml 2% HCl /kg
slurry for 30 min., E4 = 10 ml 2% HCl /kg slurry for 60 min., E5= 20 ml 2% HCl /kg
slurry for 60 min., E6= 1% H2SO4 /kg slurry for 20 min., E7= 2% H2SO4 /kg slurry for
20 min., E8= 1% H2SO4 /kg slurry for 40 min., E9= 2% H2SO4 /kg slurry for 40 min.,
E10= fermentation for 24 hrs., E11= fermentation for 48 hrs. and E12= fermentation for
72 hrs.) on seed quality of tomato during storage. The require quantity of fruits were
harvested from the seed production plot of GT-6 variety of tomato grown during Rabi
2019-20 by Vegetable Research Station, JAU, Junagadh. The observations were
recorded on twelve seed quality parameters viz., seed recovery (%), 1000 seed weight
(g), first count (%), germination (%), shoot length (cm), root length (cm), seedling
length (cm), seedling fresh weight (mg), seedling dry weight (mg), seedling vigour
index I, seedling vigour index II and electrical conductivity of seed leachate
(µ mhos per cm) initially at the time of storage followed by six months and nine
months after storage.
The analysis of variance for experimental design revealed that the effect of
fruit maturity stages, seed extraction methods and their interaction effects were found
highly significant for all the seed quality parameters included in the present study
except seed recovery (%) during the entire storage period.
In the present experiment the quality of seed varied with fruit maturity stages
and it was reported that the quality of seed improve with advancement of fruit
maturity. Among the three different fruit maturity stages, the seeds extracted from the
fruits harvested at M3 (fruit harvested at dark red color) gave the significantly highest
1000 seed weight (3.91 g), first count (84.31 %), germination (86.19 %), shoot
length (7.86 cm), root length (4.60 cm), seedling length (12.46 cm), seedling fresh
Abstract
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weight (414.50 mg), seedling dry weight (16.17 mg), seedling vigour index I
(1074.84) and seedling vigour index II (1225.06) with lowest electrical conductivity
of seed leachates (50.30 µ mhos/cm) initially at the time of storage followed by six
months and nine months after storage.
Irrespective of maturity stages, initially at the time of storage and during entire
storage period, significantly the maximum first count (77.44 %), germination (80.33
%), seedling fresh weight (495.44 mg) and seedling dry weight (16.97 mg) were
reported in treatment E3 (20 ml 2 % HCl/kg slurry for 30 min), however it was found
at par with E11 (fermentation for 48 hrs.) for first count (76.78 %) and E10
(fermentation for 24 hrs.) for seedling dry weight (16.88 %). The highest 1000 seed
weight (3.61 g), shoot length (7.47 cm), root length (4.58 cm), seedling length (12.04
cm), seedling vigour index I (978.90) and lower electrical conductivity of seed
leachates (42.21 µ mhos/cm) were found in treatment E11 (fermentation for 48 hrs.).
The interaction effect of fruit maturity stages and seed extraction method also
found highly significant for all the seed quality parameters except seed recovery (%)
during the entire storage period. Among the 36 treatment combinations of maturity
stages and seed extraction methods, the treatment combination M3E3 (fruit harvested
at dark red color and seed extracted by treatment of 20 ml 2 % HCl/kg slurry for 30
min) gave significantly the maximum first count (91.00 %), germination (97.00 %),
seedling fresh weight (587.33 mg), seedling dry weight (21.01 mg) and lower
electrical conductivity of seed leachates (41.15 µ mhos/cm), however it was found at
par with treatment combination M3E11 (fruit harvested at dark red color and seed
extracted by fermentation for 48 hrs) for first count (90.00 %), seedling fresh weight
(473.33 mg) and seedling dry weight (20.60 mg) during the storage period.
The treatment combination M3E11 (fruit harvested at dark red color and seed
extracted by fermentation for 48 hrs) gave significantly higher shoot length (8.43 cm),
root length (5.20 cm), seedling length (13.40 cm) and vigour index I (1264.10), while
for the remaining traits viz., 1000 seed weight (4.49 g) and seedling vigour index II
(1800.33), significantly better result was obtained in the treatment combination M3E4
and M3E10 respectively.
In the present experiment, during the storage condition seed quality
parameters viz., 1000 seed weight, first count percentage, germination percentage,
shoot length, root length, seedling length, seedling fresh weight, seedling dry weight,
seedling vigour index I and seedling vigour index II were decreased with increased
the storage period, while electrical conductivity of seed leachates increased with
increased in storage period.
Overall, looking to the seed quality, it could be suggested that for getting the
good quality seed in GT 6 variety of tomato, fruits should be harvested at dark red
color stage (M3) and seed should be extracted by the treatment of E3 (20 ml 2 %
HCL/kg slurry for 30 min.) or by E11 (fermentation for 48 hrs), as it was found most
promising for better germination (%) and majority of the seed quality parameters
included in the present study. Deterioration of seed quality was observed over a
period of time in tomato seeds stored under ambient storage condition.