Harvesting Your Tomato Seeds - Tips
Their seeds from their tomatoes
Every vegetable grower wants to have their seeds of favorite varieties of tomatoes. But we must be able to properly prepare them, otherwise the shoots can not wait.
It should be borne in mind that if the fruits are not characteristic for the variety, it means that there has been a perforation, and they are not suitable for seeds.
The seeds are left with the fruits of the strongest and most productive bushes. Take the fruits of the first two brushes.
Mature and brown fruits are removed for seeds, which are then put to ripen. The first stand on the windowsill for about a week, and the second - twice as long. As soon as the tomatoes become soft, then the seeds are ripe.
Tomatoes cut into slices, squeezed out the seeds with the remains of pulp in a glass dish and stand 1 -2 days, until the mash does not float upward. Then pour the fermented mixture into gauze and rinse under running water.
See also: How to harvest and store seeds from their plants
In the pulp can not pour water, because this decreases the germination of the seed material. Mash should be shaken several times to prevent the formation of a film that interferes with fermentation. To over-restrain the seeds in the pulp, too, should not, because they can begin to germinate, which is highly undesirable.
The seeds peeled from the pulp are evenly sprinkled on paper and dried for 1-2 days in the shade, but in no case in the sun. Dry seeds are ground so that they do not stick to each other. Such seed is stored in paper bags, be sure to sign - name and year of collection.
Properly harvested tomato seeds do not lose germination for several years, preserving all the qualities of the mother plant.
© Author: Gennady Fedorovich BELOUSOV
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In August, too, I harvest tomato seeds. I take off ripe fruits without damage and signs of disease. I spread out on grades on windowsills and necessarily pritenyaju. At the end of the dosage, tomatoes are cut into 2 parts, I take out the seeds together with a teaspoon with a teaspoon.
I spread out the glass glasses, sign the grades. I leave in a warm room for fermentation for 3 days, periodically I mix. Then I wash the seeds through a sieve under running water, dry on a towel, and from time to time I stir. I store in paper bags or matchboxes.