Rapid seed-saving technology of tomatoes

Abstract

The invention relates to a rapid seed-saving technology of tomatoes, and relates to the field of rapid seed-saving technology of the tomatoes. A technical solution comprises the steps of measuring a proper amount of 18% hydrochloric acid, adding hydrochloric acid in a container having the same amount of tomato seeds; stirring uniformly for 30 minutes at a normal temperature; then taking the seeds out; washing the seeds for 3-5 times by using tap water or underground water after the seeds are taken out; and draining water and drying the seeds in the air. The rapid seed-saving technology of the tomatoes shortens a tomato seed-saving time, and increases bud ratio and germination potential of the seeds. Besides, the color of the seeds treated by the technology is beautiful.

Description

technical field [0001] The invention relates to the technical field of quick tomato seed picking, in particular to a tomato quick seed picking technology. Background technique [0002] Physiologically mature tomato seeds are surrounded by a layer of transparent jelly, which seriously hinders the harvesting, cleaning, drying, handling, storage, sowing and other related operations of tomato seeds. Allow various harmful microorganisms to parasitize and damage seeds. So harvesting seeds must peel off this jelly. The current traditional method is: natural fermentation method, that is, first peel off the seed pulp or directly mash the softened red ripe fruit in a container (only in plastic or porcelain objects, not in aluminum or iron, etc.) Objects, to prevent chemical reactions), let it ferment naturally at a higher temperature (20-50 degrees Celsius) for a period of time (1-3 days), after the jelly is separated, you can use clean water to remove the residue and peel off the c...

AI Technical Summary

Problems solved by technology

The advantages of this method are: simple operation and convenience, but the disadvantages are: the fermentation time is long, the temperature must be high, and the most important thing is that the climate requirements are also high. At the same time, the fermentation time is too long. If it is not mastered properly, it is easy to cause a drop in seed germination and other shortcomings