Effects of seed coloration, hydrochloric acid concentration and exposure time during seed extraction, on germination of tomato seed

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Herrington, M.E. (1981) Effects of seed coloration, hydrochloric acid concentration and exposure time during seed extraction, on germination of tomato seed. Queensland Journal of Agricultural and Animal Sciences, 38 (2). pp. 127-132.

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Abstract

Seeds were extracted from pink to fully ripe tomato fruits (cvs Strobelee, Q2, Floradel and Walter) by digestion in 1, 2, 4, 8 or 16% HCl for 180 min or 5% HCl for 22.5, 45, 90, 180 or 300 min.

Item Type:	Article
Corporate Creators:	Department of Agriculture and Fisheries, Queensland
Subjects:	Plant culture > Seeds. Seed technology Plant culture > Fruit and fruit culture
Live Archive:	26 Mar 2024 05:54
Last Modified:	26 Mar 2024 05:54

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