Seed quality in relation to fruit maturity stage and duration of pulp fermentation in tomato

被引：0
|
作者：
Pandita, VK
Randhawa, KS
Modi, BS
机构：
来源：
GARTENBAUWISSENSCHAFT | 1996年 / 61卷 / 01期
关键词：
D O I：
暂无
中图分类号：
S6 [园艺];
学科分类号：
0902 ;
摘要：
Fruits of tomato cv. 'Pusa Ruby' harvested at five different maturity stages (Green, Breaker, Turner, Pink, and Red-ripe) were crushed and fermented for 24 to 144 hrs. at ambient temperature (23 degrees C min. to 41 degrees C max.) Seed quality decreased with increase in fermentation period from 24 to 144 h. The highest test wt., germination percentage, vigour index, and field emergence was recorded at Pink stage of maturity. Interaction effects revealed that fruits harvested at Turner or Pink stage and fermented for 24 to 48 h yield better quality seed.
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页码：33 / 36
页数：4
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