A method for processing tomato seeds

Abstract

The present invention provides a tomato seed processing method, relating to the field of agricultural technology. The tomato seed processing method comprises blanching ripe tomatoes, placing them in an ice-water bath, and then treating them with a mixture of certain concentrations of cellulase, pectinase, mercaptobenzoic acid, kale extract, and glycerol. The kale extract is obtained by extracting kale with 45%, 75%, and 90% ethanol, respectively, followed by freeze-drying. The present invention overcomes the shortcomings of the prior art and can ensure subsequent seed germination after a short treatment period, improving germination potential and comprehensively ensuring seed quality balance, thereby providing a good foundation for subsequent tomato planting.

Description

Technical Field

[0001] The present invention relates to the technical field of agriculture, and in particular to a method for processing tomato seeds. Background Art

[0002] Tomato (Solanum lycopersicum) is an important economic crop, cultivated worldwide. Seed quality is directly related to tomato yield and quality, making efficient seed treatment an essential component of modern agricultural production. However, tomato seeds are typically coated with a layer of pectin, a substance that also contains hemicellulose, small amounts of cellulose, and protein. This not only affects the seed's appearance but can also inhibit germination rate and vigor.

[0003] Traditional tomato seed treatment methods rely primarily on natural fermentation. Natural fermentation involves placing tomato fruits under suitable temperature and humidity conditions, where microorganisms break down sticky substances like pectin. However, this method takes one to two days, and the seeds are prone to germination during fermentation. Furthermore, varying degrees of fermentation can significantly reduce the germination rate of subsequent seeds. Therefore, this method has a high degree of uncertainty regarding the quality of the remaining tomato seeds, making it unsuitable for large-scale tomato seed treatment.

[0004] At present, the use of enzymes to treat tomato seeds can effectively shorten the processing time and prevent the seeds from germinating during the processing stage. However, the seeds treated with enzymes will reduce the germination potential of the seeds, resulting in uneven germination and poor germination, which will affect the subsequent growth of tomato seedlings to a certain extent. Therefore, ensuring the uniformity of tomato seed quality and improving germination potential are important research directions for tomato seed preservation at this stage. Summary of the Invention

[0005] In response to the shortcomings of the existing technology, the present invention provides a tomato seed processing method, which can ensure the germination effect of subsequent seeds after processing the tomato seeds in a short time, improve the germination potential, comprehensively ensure the quality balance of the seeds, and provide a good foundation for the subsequent planting of tomatoes.

[0006] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0007] A method for processing tomato seeds, comprising the following steps:

[0008] S1. Prepare a complex enzyme solution according to the following formula: 0.5%-0.8% cellulase, 0.5%-0.8% pectinase, 15-25 mg / L mercaptobenzoic acid, 100-200 mg / L kale extract, and 6-8 mL / L glycerol; wherein the kale extract is obtained by extracting kale with 45%, 75%, and 90% ethanol solutions, mixing the extracts, and then freeze-drying them;

[0009] S2. Tomato processing: Select ripe tomatoes and blanch them in boiling water for 5-10 seconds, then soak them in ice water for 1-2 hours, and then crush and pulp them to obtain seed pulp for later use;

[0010] S3, seed soaking: per kilogram of seed slurry mixed with 40-50 mL of the above-mentioned complex enzyme solution for 2-4 hours, and then filtered to obtain pretreated seeds;

[0011] S4. Seed treatment: Rinse the pretreated seeds with clean water and then dry them for storage.

[0012] Preferably, the pH of the complex enzyme solution in step S1 is between 3.5 and 4.5.

[0013] Preferably, the specific preparation method of the kale extract in step S1 comprises the following steps:

[0014] S1-1. Add 2-4 times the volume of fresh kale to a 45% ethanol solution, grind into a slurry, and then extract at 25-55°C for 2-4 hours. Then, squeeze and filter to obtain filtrate A and residue A.

[0015] S1-2. Add 3-5 times the volume of 75% ethanol solution to the filter residue A, keep it at 25-55°C and extract it for 2-4 hours, then squeeze and filter to obtain filtrate B and filter residue B;

[0016] S1-3. Add 3-5 times the volume of the filter residue B to a 90% ethanol solution, keep it warm at 25-55°C for 2-4 hours, then squeeze and filter, mix the filtrate with the filtrate A and the filtrate B, and then freeze-dry to obtain the kale extract.

[0017] Preferably, the enzymatic activities of cellulase and pectinase in step S1 are both ≥100,000 U / g.

[0018] Preferably, in step S2, the skin of the ripe tomatoes should be prevented from being damaged before being blanched in boiling water.

[0019] Preferably, the treatment temperature in step S3 is 20-25° C., and the stirring is continued at a stirring speed of 80-400 r / min during the entire treatment process.

[0020] Preferably, the time for flushing with clean water in step S4 is 5-10 minutes.

[0021] Preferably, the drying method in step S4 is drying at 30-35° C. until the moisture content is 5%-10%.

[0022] Preferably, the storage method in step S4 is to put the seeds into a vacuum bag and perform vacuum treatment, and control the storage environment temperature to be 10-20° C. and the relative humidity ≤30%.

[0023] The present invention provides a method for processing tomato seeds, which has the following advantages over the prior art:

[0024] The present invention effectively improves the germination activity of the seeds after subsequent enzymatic hydrolysis treatment by blanching the tomatoes in boiling water for a short time at an early stage and placing them in an ice water bath for a longer time, thereby comprehensively improving the germination potential of the seeds and promoting early germination of the seeds. In addition, the seeds are subsequently enzymatically hydrolyzed using a certain concentration of cellulase and pectinase, eliminating the need for subsequent tedious manual cleaning steps, reducing labor input and lowering production costs. In addition, the present invention can effectively remove surface substances of the seeds while minimizing damage to the seed epidermis. At the same time, kale extract, mercaptobenzoic acid, glycerol and other substances are added to the complex enzyme solution to further prevent seed damage, thereby significantly improving the quality and emergence rate of tomato seeds, and providing an efficient, environmentally friendly and economical solution for agricultural production. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 This is a schematic diagram of collecting ripe tomato fruit samples in an embodiment of the present invention;

[0026] Figure 2 Schematic diagram of the treatment effect of the compound enzyme solution of experimental groups 1-7 in the embodiment of the present invention;

[0027] Figure 3 This is a schematic diagram of sample processing in tomato seed germination potential verification according to an embodiment of the present invention;

[0028] Figure 4 This is a schematic diagram of the germination status of each group of seeds after 1 day of accelerated germination treatment in the tomato seed germination potential verification according to an embodiment of the present invention;

[0029] Figure 5 This is a schematic diagram of the germination status of each group of seeds after 3 days of germination treatment in the tomato seed germination potential verification according to an embodiment of the present invention. DETAILED DESCRIPTION

[0030] To make the objectives, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. All other embodiments obtained by ordinary technicians in this field based on the embodiments of the present invention without making any creative efforts shall fall within the scope of protection of the present invention. Example 1:

[0031] 1. Experiment on tomato seeds treated with different complex enzyme solutions:

[0032] 1. Selection of raw materials:

[0033] (1) Tomato variety selection: This study selected vegetable tomato varieties grown at the planting base of the Institute of Ecological Agriculture in the Tropical Zone of Yuanmou County, Chuxiong Yi Autonomous Prefecture, Yunnan Province (25°41′N, 101°52′E, 1123.70 m above sea level) as experimental samples;

[0034] (2) Preparation of kale extract:

[0035] Preparation of Extract A:

[0036] Fresh kale was added to 3 volumes of 45% ethanol solution and ground into a pulp, then extracted at 35°C for 3 hours and filtered. The residue was added to 4 volumes of 75% ethanol solution, extracted at 35°C for 3 hours and filtered. The residue was further added to 4 volumes of 90% ethanol solution, extracted at 35°C for 3 hours and filtered. The three filtrates were combined and freeze-dried to obtain Extract A.

[0037] Preparation of Extract B:

[0038] Fresh kale was added to 3 times the volume of 45% ethanol solution and ground into a slurry, then kept at 35°C for 9 hours for extraction, squeezed and filtered, and the filtrate was freeze-dried to obtain extract B;

[0039] Preparation of Extract C:

[0040] Fresh kale was added to 3 times the volume of 75% ethanol solution and ground into a slurry, then kept at 35°C for 9 hours for extraction, squeezed and filtered, and the filtrate was freeze-dried to obtain extract C;

[0041] Preparation of Extract D:

[0042] Fresh kale was added to 3 times the volume of 90% ethanol solution and ground into a slurry. The slurry was then kept at 35°C for 9 hours for extraction. The extract was squeezed and filtered, and the filtrate was freeze-dried to obtain extract D.

[0043] (3) Sample preparation: Fully mature tomato fruits were collected in January 2025, such as Figure 1 As shown, the fruit is crushed, the pulp is sieved out, leaving the seeds, and then rinsed with running water and dyed using the pectin dyeing method (hydroxylamine method). The dyed seeds appear red because they are wrapped in pectin.

[0044] 2. Compound enzyme solution treatment seed experiment:

[0045] Seven portions of the above seeds, each containing 30 seeds, were placed in separate Petri dishes. Different complex enzyme solutions (wherein the activities of both cellulase and pectinase must be greater than 100,000 U / g) were prepared according to the compositions in Table 1 below. 5 mL of the complex enzyme solution and 95 mL of distilled water were added to each Petri dish. The seeds were removed every 0.5 hour and observed under a stereomicroscope, and the treatment effects were recorded.

[0046] Table 1

[0047]

[0048] Specific results such as Figure 2 As shown, in experimental groups 3 and 4, there was little pectin residue on the seed surface after 2 hours of treatment, and there was basically no pectin residue after 2.5 hours, indicating that higher cellulase and pectinase concentrations can improve the efficiency of enzymatic hydrolysis, but the results of experimental groups 3 and 4 were not much different. Based on the principle of economy, the addition of 0.8% in experimental group 3 was better; in experimental groups 2 and 6, the pectin on the seed surface was basically removed after 3 hours of treatment, and the effects of the two were not much different, indicating that the addition of extract A had little effect on seed treatment; in experimental group 1, the surface of the seeds showed more red after 3 hours of treatment, indicating that the enzymatic hydrolysis effect of low concentrations of pectinase and cellulase on the seeds was poor; after 3 hours of treatment, the red staining part of the seed surface of experimental groups 5 and 7 was slightly more than that of experimental group 2, indicating that the addition of mercaptobenzoic acid and glycerol can promote the enzymatic hydrolysis efficiency to a certain extent.

[0049] 2. Verification of tomato seed germination potential:

[0050] The same tomato varieties as in step (1) of the above experiment 1 were used. The tomatoes were pretreated and crushed into pulp, and then divided into 5 groups. 45 mL of different complex enzyme solutions were mixed per kilogram of seed pulp (the specific tomato pretreatment method and the setting of the complex enzyme solution are shown in Table 2). The seeds were stirred continuously at a temperature range of 20-25°C and a stirring speed of 120 r / min for 4 hours. The seeds were then taken out and rinsed with clean water for 8 minutes. They were then dried in a hot air environment at 30-35°C to a moisture content of 5%-10%. They were then placed in a vacuum bag and stored at 10-20°C and a relative humidity of ≤30%. A control group (ck) was set up. The tomatoes were directly crushed into pulp and fermented at room temperature for 48 hours. The tomatoes were then taken out, scrubbed clean, and dried in the same way as above and stored.

[0051] Table 2

[0052]

[0053] After 15 days of storage, the seeds of each group were taken out and placed in a culture dish covered with moist filter paper (3 culture dishes per group, 100-120 seeds per culture dish). The humidity was maintained at 70%-80% and the temperature was maintained at 25-30°C. The seeds were germinated at a constant temperature for 3 days. The germination potential on the first and third days was tested (germination potential = number of germinated seeds / total number of seeds × 100%). The specific results are shown in Tables 3 and 4. Figure 4-Figure 5 .

[0054] Table 3

[0055]

[0056] That is, from the above experiments, it can be seen that the early blanching and ice water bath treatment of tomatoes in Group 3 and the subsequent addition of extract A to the complex enzyme solution to treat seeds can effectively improve the early germination potential of seeds and promote early germination of tomato seeds. In addition, the germination of seeds in Group 3 is relatively uniform.

[0057] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the various embodiments of the present invention.

Claims

1. A method for processing tomato seeds, characterized in that: The processing method comprises the following steps: S1. Prepare a complex enzyme solution according to the following formula: 0.5%-0.8% cellulase, 0.5%-0.8% pectinase, 15-25 mg / L mercaptobenzoic acid, 100-200 mg / L kale extract, and 6-8 mL / L glycerol; wherein the kale extract is obtained by extracting kale with 45%, 75%, and 90% ethanol solutions, mixing the extracts, and then freeze-drying them; The specific preparation method of kale extract comprises the following steps: S1-1. Add 2-4 times the volume of fresh kale to a 45% ethanol solution, grind into a slurry, and then extract at 25-55°C for 2-4 hours. Then, squeeze and filter to obtain filtrate A and residue A. S1-2. Add 3-5 times the volume of 75% ethanol solution to the filter residue A, keep it at 25-55°C and extract it for 2-4 hours, then squeeze and filter to obtain filtrate B and filter residue B; S1-3, adding 3-5 times the volume of 90% ethanol solution to the filter residue B, keeping it at 25-55°C for 2-4 hours, then squeezing and filtering, mixing the filtrate with filtrate A and filtrate B, and then freeze-drying to obtain a kale extract; S2. Tomato processing: Select ripe tomatoes and blanch them in boiling water for 5-10 seconds, then soak them in ice water for 1-2 hours, and then crush and pulp them to obtain seed pulp for later use; S3, seed soaking: per kilogram of seed slurry mixed with 40-50 mL of the above-mentioned complex enzyme solution for 2-4 hours, and then filtered to obtain pretreated seeds; S4. Seed treatment: Rinse the pretreated seeds with clean water and then dry them for storage.

2. The processing method according to claim 1, characterized in that: The pH of the complex enzyme solution in step S1 is between 3.5 and 4.

5.

3. The processing method according to claim 1, characterized in that: In step S1, the enzyme activities of cellulase and pectinase are both ≥100,000 U / g.

4. The processing method according to claim 1, characterized in that: In step S2, before the ripe tomatoes are blanched in boiling water, damage to the tomato skin must be prevented.

5. The processing method according to claim 1, characterized in that: The treatment temperature in step S3 is 20-25° C., and the stirring is continuously performed at a stirring speed of 80-400 r / min during the entire treatment process.

6. The processing method according to claim 1, characterized in that: The time for flushing with clean water in step S4 is 5-10 minutes.

7. The processing method according to claim 1, characterized in that: The drying method in step S4 is to dry the mixture at 30-35° C. until the moisture content is 5%-10%.

8. The processing method according to claim 1, characterized in that: The storage method in step S4 is to put the seeds into a vacuum bag and perform vacuum treatment, and control the storage environment temperature to be 10-20° C. and the relative humidity ≤30%.

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