Rapid seed extraction technology for tomatoes

Abstract

The invention discloses a rapid seed extraction technology for tomatoes, and relates to the technical field of rapid seed extraction for tomatoes. According to the technical scheme adopted by the invention, the rapid extraction technology comprises the following steps: firstly, taking a proper amount of 18% hydrochloric acid, and adding the 18% hydrochloric acid into a container with equivalent tomato seeds; carrying out homogenizing treatment for 30 minutes at a normal temperature, and then taking out the seeds; after taking out the seeds, selecting tap water or underground clear water to clean the seeds for three times to five times, and then draining and drying the seeds in the air. According to the rapid seed extraction technology, the seed extraction time of tomato seeds is shortened, the bud rate and the germination potential of the seeds are improved, and the seeds are relatively attractive in color.

Description

technical field [0001] The invention relates to the technical field of quick seed picking of tomato, in particular to a quick seed picking technology of tomato. Background technique [0002] Physiologically mature tomato seeds are surrounded by a layer of transparent gelatinous matter. The existence of this gelatinous matter seriously hinders the harvesting, cleaning, drying, handling and storage, sowing and other related operations of tomato seeds. Let various harmful microorganisms parasitize and damage the seeds. So harvesting seeds must be stripped of this gelatinous substance. At present, the traditional method is: natural fermentation method, that is, first peeling the seed pulp or directly mashing the softened red ripe fruit in a container, (only in plastic or porcelain objects, not aluminum or iron, etc.) object, to prevent chemical reaction), let it naturally ferment for a period of time (1-3 days) at a higher temperature (20-50 degrees Celsius), after the gelatin...

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