CN107306537B - Tomato seed taking method - Google Patents
Tomato seed taking method Download PDFInfo
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- CN107306537B CN107306537B CN201710623610.0A CN201710623610A CN107306537B CN 107306537 B CN107306537 B CN 107306537B CN 201710623610 A CN201710623610 A CN 201710623610A CN 107306537 B CN107306537 B CN 107306537B
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01C—PLANTING; SOWING; FERTILISING
- A01C1/00—Apparatus, or methods of use thereof, for testing or treating seed, roots, or the like, prior to sowing or planting
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01D—HARVESTING; MOWING
- A01D91/00—Methods for harvesting agricultural products
- A01D91/04—Products growing above the soil
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- Pretreatment Of Seeds And Plants (AREA)
Abstract
The invention relates to a method for picking seeds of tomatoes, which comprises the following steps: the method comprises the following steps of (1) carrying out short-time rapid fermentation on a taken tomato soup seed mixture with meat and seeds by adopting a mode of adding fermentation mother liquor under the seed taking condition, wherein the seed taking condition comprises the following steps: and (4) preparing fermentation mother liquor. And (3) fermenting the mixture of the tomato soup and the seeds with the meat and the seeds, which is taken out for the first time, at the natural normal temperature for 18-20 hours, filtering the mixture by using gauze, and taking supernatant as fermentation mother liquor. Taking the fresh supernatant which is fermented and filtered on the same day each time to serve as the next fermentation mother liquor; and (5) seed taking and fermentation. After fermentation is completed, pouring the mixture into a gauze cloth, thoroughly washing the mixture or putting the mixture into a centrifugal tomato seed separator for rinsing separation, and then putting the mixture on the gauze for airing or putting the gauze in a cool and dry place for airing. The tomato seed taking method can obviously shorten the time span of taking the tomato seeds during the seed picking period, effectively avoid the germination of the seeds during the seed picking period of the tomatoes and improve the seed quality and the seed picking efficiency.
Description
Technical Field
The invention relates to the technical field of tomato breeding, in particular to a method for picking seeds of tomatoes.
Background
The traditional artificial tomato seed taking method is that the harvested fruits of mature tomatoes are transversely cut from the middle part, and seeds in a seed cavity are extruded and scraped in a container. Since the seed is coated with a layer of pectin, when the seed is squeezed out and scraped, the seed is inevitably adhered to the pulp and juice to form a mixture of gelatinous substances with flesh and placenta, and the layer of pectin can inhibit germination and make the seeds adhered to each other, so that the seeds are not easy to wash out, and the seed without fermentation is difficult to treat. The fermentation process is very critical in the tomato seed taking process, and especially in the manual seed taking process, the layer of pectin outside the seeds can be removed through fermentation. General fermentation process: firstly, the mixture of the meat belt seeds and the tyre seat colloidal substances (seeds with the tyre seat colloidal substances) is fermented for 18-20 hours at normal temperature (fermentation for 1d-2d when the temperature is low in autumn and winter), the seed collecting and washing time is long due to long fermentation time, the labor amount is large, the occupied container is large, the seed collecting field is large (the fermented seeds are stored), the color of the seeds is easy to be poor, the germination rate is low, and the seed collecting efficiency is low. The second method is that the mixture of the meat belt seeds and the placenta gelatinous material is added with compound enzyme or 5 percent hydrochloric acid or 5 percent pectinase to treat the seeds to shorten the fermentation time. The third method is that the mixture of the meat belt seeds and the tyre base colloidal substances and the variety number plate are put into a nylon seed bag, the nylon seed bag is put into a plastic bag and tied, and then the nylon seed bag is put into a 30 ℃ thermostat for heat preservation and fermentation. The three methods are suitable for seed mass production by seed production units. However, a scientific research unit takes several hundred or even thousands of tomato varieties of various types every year, each variety needs to be taken for 3-4 times according to the growth period, the varieties are many, the number of samples is different, only 1-2 fruits exist in some varieties, the cost is increased by adding hydrochloric acid, pectinase, compound enzyme and the like, the consumption of the hydrochloric acid, the pectinase and the compound enzyme is relatively small, the number of each sample is different, the calculation and weighing are not easy, and the workload is greatly increased. Many varieties of scientific research units are placed in a 30 ℃ incubator for heat preservation and fermentation, and the operability is not really realized. When the variety with few samples is naturally fermented, the mixture with meat, seeds and placenta gelatinous substances is less, the fermentation time is long, the mixture is not fermented and is steamed to be dry, and high-quality seeds cannot be obtained. In order to reduce the seed collection times in scientific research, the maturity is different, the fruits in the color-changing period, the mature period and the complete mature period can be collected simultaneously when a single plant is collected, if the traditional natural fermentation is adopted, the fruit seeds in the color-changing period with short fermentation time can not be washed out, and the fruit seeds in the complete mature period with long fermentation time can easily germinate. Meanwhile, in recent years, commercial seed production has strict requirements on seed plumpness, color, germination rate and the like, and in order to obtain good seeds, fermentation and seed removal are carried out within 2 days after fruit harvesting, so that the fermentation time is shortened as much as possible, and the color and the germination rate of the seeds are not influenced. And (3) immediately drying the seeds after washing, ventilating by adopting sunlight as much as possible, keeping the seeds from being exposed to the sun strictly, controlling the water content to be 8-9%, and harvesting the seeds in yellow. The tomato seed taking method can obviously shorten the seed taking time on the premise of not needing heating, adding pectinase and complex enzyme, effectively avoids seed germination during tomato seed taking, has no cost of adding pectinase and complex enzyme and heating, prepares the fermentation mother liquor by using the waste fermentation liquor, is convenient to prepare and add the fermentation mother liquor, is very convenient to operate, is particularly suitable for taking seeds of multiple varieties and multiple samples in scientific research units, simultaneously reduces the seed taking cost of seed production units, and improves the seed quality and the seed taking efficiency.
Disclosure of Invention
Based on the current situation, the invention aims to provide a tomato seed taking method, which utilizes waste fermentation liquor to prepare fermentation mother liquor, is convenient to prepare and add the fermentation mother liquor, shortens seed taking time, and improves seed quality and seed taking efficiency. The method is convenient, rapid and low-cost for taking seeds of multiple varieties and multiple samples by scientific research units and low-cost seeds taking by seed production units, shortens the tomato seed taking time, and improves the seed quality and the seed taking efficiency.
The invention adopts the following technical scheme:
preparation of fermentation mother liquor: the preparation method of the tomato fermentation mother liquor comprises the following components, by volume and weight, 10-20 kg of tomatoes and 2-4 kg of a mixture of placenta gelatinous substances (seeds with placenta gelatinous substances) with meat and seeds. And (3) naturally fermenting the mixture (seeds with the placenta gelatinous substances) with the meat and the placenta gelatinous substances at normal temperature for 18-20 h, filtering by using gauze, and taking supernatant as fermentation mother liquor. And (3) taking the fresh supernatant which is fermented and filtered on the same day each time to serve as the next fermentation mother liquor, wherein any residual seeds (keeping the sexual purity) are strictly forbidden in the fermentation mother liquor, raw water cannot be mixed, preparing the fermentation mother liquor every day, keeping the fermentation mother liquor fresh, and strictly forbidding the use of the fermented mother liquor with mildewing and smelling.
Seed taking and fermentation: when the tomato fruits are red and ripe, the label is picked respectively, the picked fruits are transversely cut from the middle part, and seeds in the seed cavities, namely the seeds with the flesh and the placenta gelatinous substance mixture (the seeds with the placenta gelatinous substance), are extruded and scraped in a container. Adding 1/30-1/10 parts by volume or weight of fermentation mother liquor for fermentation according to the conditions of temperature (the temperature of the stone house during seed collection from 5 month 15 to 7 month 15 in 2017: the temperature in the daytime is 23-39 ℃ and the temperature at night is 15-28 ℃), weather (cloudy days and sunny days), seed collection and washing time (morning and afternoon), maturity of tomatoes (discoloration period, maturation period and maturity period) and the like. Standing for about 4-12h (fermentation time: 4-6 h/7-12 h) until the seeds are completely fermented, pouring the seeds into a gauze cloth for thorough washing or putting the gauze cloth into a centrifugal tomato seed separator for rinsing separation, and then putting the gauze cloth on the gauze for airing or putting the gauze cloth on a cool and dry place for airing.
The addition method of the fermentation mother liquor comprises the following components in parts by volume or parts by weight: 10-30 parts (kg) of tomato soup seed mixture with meat and seeds and 1 part (kg) of fermentation mother liquor.
And (3) airing seeds: and (3) drying the small tomato variety with the seed amount less than or equal to 50g for 3-4 h after the seed coat is dried and whitened, and hanging the yarn-containing bag for 3-4 days to dry. Placing the large variety of tomatoes with the seed amount being not less than 50g on a gauze, airing for 24h, and then hanging the yarn-containing bags for 3-4 days to dry.
Further, the fermentation temperature is 25-38 ℃ in the daytime and 15-28 ℃ at night.
Further, the ripeness of the tomato refers to tomato in the color change stage, the mature stage and the complete mature stage. The period from the top of the fruit turning from green to yellow to the time before the discolored area reaches 3/4 of the fruit surface area is the discoloration period. The mature period of the fruit which changes color from 3/4 fruit surface area to totally red or yellow is the mature period (hard period), which is the suitable harvesting period of fresh-eating tomato. The late ripening stage of the fruit, in which the color of the fruit is completely changed and the meat quality is gradually softened, is the harvesting stage as the processing raw material. The seeds in the color-changing period, the mature period and the complete mature period all have germination rates, the plumpness of the seeds in the color-changing period is poor, the seeds in the complete mature period are easy to germinate in fruits or in the seed washing fermentation period, the germination rate of finished seeds is reduced, and the seeds harvested in the mature period are optimal.
Preferably, the tomatoes are maturity tomatoes.
The method for taking seeds of the tomatoes comprises the following steps:
(1) harvesting of fruits
Generally, after artificial pollination in tomato hybrid seed production or 40-50 days after selfing pollination of high-generation material tomatoes, harvesting after the fruits are fully red and ripe. Note that firstly, before harvesting, when the fruits turn red and ripe, whether the hybrid plants exist in the seed-reserving field or not is checked, and if the hybrid plants exist, the hybrid plants need to be removed. And secondly, if the hybrid seeds are produced, the hybrid marks are checked, whether each harvested fruit lacks 2 sepals and binding ropes (hybrid marks) at fruit stalks is checked during fruit picking, and the fallen fruits cannot be harvested according to the hybrid fruits. And thirdly, selecting regular and consistent fruits in a mature period if the tomatoes are selfed and pollinated. And fourthly, picking and marking the tomato fruits when the tomato fruits are red and ripe.
(2) Preparation of fermentation mother liquor
The preparation method of the tomato fermentation mother liquor comprises the following components, by volume and weight, 10-20 kg of tomatoes and 2-4 kg of a mixture of placenta gelatinous substances (seeds with placenta gelatinous substances) with meat and seeds. And (3) naturally fermenting the mixture (seeds with the placenta gelatinous substances) with the meat and the placenta gelatinous substances at normal temperature for 18-20 h, filtering by using gauze, and taking supernatant as fermentation mother liquor (for the first time). And (3) taking the fresh supernatant which is fermented and filtered on the same day each time to serve as the next fermentation mother liquor, wherein any residual seeds (keeping the purity) are strictly forbidden in the fermentation mother liquor, raw water cannot be mixed, the fermentation mother liquor is prepared every day, the freshness of the fermentation mother liquor is kept, and the fermentation mother liquor which is mildewed and smelly is strictly forbidden to use.
(3) Seed taking and fermentation
The harvested fruit is cut transversely from the middle, and seeds in the seed cavity, namely the mixture of the seeds with the flesh and the placenta gelatinous materials (the seeds with the placenta gelatinous materials) are squeezed out and scraped in a container. Adding 1/30-1/10 parts by volume and weight of fermentation mother liquor for fermentation according to the conditions of temperature (the temperature of the stone house during seed collection from 5 month 15 to 7 month 15 in 2017: the temperature in the daytime is 23-39 ℃ and the temperature at night is 15-28 ℃), weather (cloudy days and sunny days), seed collection and washing time (morning and afternoon), maturity of tomatoes (discoloration period, maturation period and maturity period) and the like.
(4) Time of fermentation
Standing for about 4-12h (fermentation time: 4-6 h/7-12 h), and completely fermenting the seeds, namely, covering the slurry with white mycoderm on the surface of the slurry and ensuring that colored bacterial colonies are not on the surface of the slurry, so that the fermentation is good. If red, green and black colonies appear on the white mycoderm, the fermentation liquor is infected by bacteria, which is mostly caused by overlong fermentation time.
(5) Attention is paid to water proofing
During fermentation, people need to pay attention to cleanness and no water, rainwater is prevented from entering the fermentation period strictly, because water enters the fermentation process, seeds are easy to germinate, and the color of the seeds is not good.
(6) Cleaning and airing
Stirring the fermentation liquid with a wooden stick, naturally sinking the seeds, removing the dirt on the upper part, washing with water, and bleaching to remove the blighted grains. Immediately drying the seeds after cleaning, ventilating by adopting sunlight as much as possible, keeping from insolation, taking out the seeds, pouring the seeds into a gauze cloth for thorough cleaning or putting the seeds into a centrifugal tomato seed separator for rinsing and separation, and then putting the seeds on a small-mesh sieve for airing or putting the seeds in a cool and dry place for airing. And (3) drying the small tomato variety with the seed amount less than or equal to 50g for 3-4 h after the seed coat is dried and whitened, and hanging the yarn-containing bag for 3-4 days to dry. Placing the large variety of tomatoes with the seed amount being not less than 50g on a gauze, airing for 24h, hanging a yarn packaging bag for 3-4 days, and airing, wherein the sun exposure is forbidden. The seeds are dried in the sun in the same day, if meeting the cloudy day, the seeds can be dried by an electric fan, and the seeds can be put in storage when the water content is less than 8 percent.
Compared with the prior art, the invention has the following advantages:
the method for taking the tomato seeds immediately prepares the fermentation mother liquor by using the waste fermentation liquor, and adds 1/30-1/10 parts by volume or weight of fresh fermentation mother liquor without cost in the fermentation process of the mixture (seeds with placenta colloidal substances) with the meat and the placenta colloidal substances which is taken out for fermentation for 4-12 hours. The adding method is convenient and practical (compared with adding complex enzyme or 5% hydrochloric acid or 5% pectinase), convenient to measure and add, strong in operability (compared with placing in a 30 ℃ constant temperature box for heat preservation fermentation), wide in adaptability (suitable for taking seeds of tomato fruits in each period of a color-changing period, a mature period and a complete period), capable of shortening the fermentation time of taking the seeds of the tomatoes (8-14 h shorter than natural fermentation), capable of improving the fermentation speed (efficiency is improved by 40% -78%), particularly suitable for taking the seeds of multiple varieties and multiple samples in scientific research units, capable of reducing the seed taking cost of seed production units (fewer containers are occupied, the space is small, the turnover is fast), economical and environment-friendly (compared with adding enzyme and hydrochloric acid), and capable of improving the seed quality (germination rate and color) and the seed taking efficiency.
The tomato seed taking method provided by the invention has the advantages that the fermentation mother liquor is immediately prepared by utilizing the waste fermentation liquor, the method is environment-friendly, free of cost, convenient and fast. Secondly, a certain amount of volume parts or weight parts are added, the addition amount is determined according to the specific conditions of seed washing time (morning and afternoon), weather (cloudy and sunny), temperature (high and low), and the like, the operation is convenient (direct container weighing), and the tomato seed picking device is convenient for picking seeds of various types, multiple samples and any number (more and less) of tomato varieties in scientific research units, so that the cost increase caused by adding hydrochloric acid, pectinase and compound enzyme is avoided, the problems that the addition amount of additives is relatively small, the number of samples is unequal, the calculation and weighing are difficult, the workload is increased, and when the varieties with few samples are naturally fermented, the mixture with meat and placenta colloidal substances is less, the fermentation time is long, the mixture is not fermented and is steamed and dried, and high-quality seeds cannot be obtained. Thirdly, the operability is strong, and the problem that the thermal insulation fermentation of various varieties of scientific research units has no operability actually is solved. And fourthly, the adaptability is wide, in order to reduce the seed collection times in the aspect of scientific research, the fruits in the color change period, the mature period and the complete mature period can be collected simultaneously when a single plant is adopted, if the traditional natural fermentation is adopted, the fruit seeds in the color change period with short fermentation time can not be washed out, and the fruit seeds in the complete mature period with long fermentation time are easy to germinate. Meanwhile, the method is suitable for strict requirements of commercial seed production on seed plumpness, color, germination rate and the like, shortens fermentation time as much as possible, and ensures seed color and germination rate. The tomato seed taking method can obviously shorten the seed taking time on the premise of not needing heating, adding pectinase and compound enzyme, effectively avoids seed germination during tomato seed taking, has no cost of adding pectinase and compound enzyme and heating, prepares the fermentation mother liquor by using the waste fermentation liquor, is convenient to prepare and add the fermentation mother liquor, is very convenient to operate, is particularly suitable for taking seeds of multiple varieties, multiple samples and different quantities in scientific research units, simultaneously reduces the seed taking cost of seed production units, and improves the seed quality and the seed taking efficiency. Through tests, compared with the natural fermentation time, the tomato seed taking method shortens 8-14h and improves the fermentation efficiency by 40-78%.
Detailed Description
The following examples are intended to illustrate the invention, but are not intended to limit the scope of the invention.
The temperature of the Shijiazhuang during seed collection in 2017, 5, 15 days and 7, 15 days: the temperature in the daytime is 23-39 ℃, the temperature at night is 15-28 ℃, and all the examples and experimental examples are carried out in the temperature range.
Example 1 (hybridization of Large fruit powder to mature tomato)
6 and 5 days in 2017, the highest temperature in the daytime is 25 ℃, the lowest temperature at night is 16 ℃, and the rains are small. 6 months and 6 days in 2017, the highest temperature in the daytime is 23 ℃, the lowest temperature at night is 17 ℃, and the tea is cloudy. The two days are the lowest temperature in the seed collection period of 2017, 5, 15 days and 7, 15 days, and the Kazakhstan city in Hebei province is tested in a certain eggplant seed collection chamber of the institute of economic crops of the academy of agriculture and forestry in Hebei province.
A method for collecting seed of fructus Lycopersici Esculenti comprises preparing fermentation mother liquor by the following weight parts, 10kg of fructus Lycopersici Esculenti in maturation stage, and taking out 2kg of mixture of colloid substance with flesh, seed and placenta (seed with placenta colloid substance). Taking out the mixture of the meat-carrying seeds and the placenta gelatinous substance (seeds with the placenta gelatinous substance), naturally fermenting at normal temperature for 20h, filtering with gauze, and taking the supernatant as fermentation mother liquor.
Taking 15kg of large-fruit powder fruit hybrid seed production mature tomato, taking 3kg of a mixture of fleshy, seedy and placenta gelatinous substances, adding 0.3kg of fermentation mother liquor, and fermenting for 12 h.
The fermentation mother liquor of the embodiment is used for tomato seed taking, and the steps are as follows:
(1) preparing a yeast solution at 12 am in 6 months and 5 days in 2017, and completing preparation of the yeast solution at 8 am in 6 months and 6 days in 2017;
(2) starting at 8 am on 6.6.2017, taking out 3kg of a mixture of the gelatinous substances with the meat and the seeds and the placenta, adding 0.3kg of fermentation mother liquor, completing the fermentation at 20 am on 6.6.2017, and fermenting for 12 h;
(3) and 6, 6 months in 2017 and 20 nights in 6 months and 6 nights, pouring the fermented mixed solution into a gauze cloth, thoroughly washing, rinsing the separated clean seeds, and airing on a small-hole screen.
EXAMPLE 2 (tomato fruit harvest mixed in discoloration period, maturation period and maturity period of big fruit high-generation material)
7, 8 months and 2017, the highest temperature in the daytime is 39 ℃, the lowest temperature at night is 28 ℃, and the sun is cloudy or cloudy. 7, 9 months and 2017, the highest temperature in the daytime is 37 ℃, the lowest temperature at night is 26 ℃, and the temperature is cloudy-sunny. The two days are the highest temperature during the seed collection period from 5 months 15 days to 7 months 15 days in 2017, and experiments are carried out in a certain tomato seed collection chamber of the institute of economic crops of academy of agriculture and forestry in Hebei province. The tomato seeds were divided into test groups (examples 3 and 4) and control groups.
A method for collecting seed of fructus Lycopersici Esculenti comprises preparing fermentation mother liquor by the following weight parts, 10kg of fructus Lycopersici Esculenti in maturation stage, and taking out 2kg of mixture of colloid substance with flesh, seed and placenta (seed with placenta colloid substance). Taking out the mixture of the meat-carrying seeds and the placenta gelatinous substance (seeds with the placenta gelatinous substance), naturally fermenting at normal temperature for 18h, filtering with gauze, and taking the supernatant as fermentation mother liquor.
Respectively taking 10kg of tomatoes which are used for picking seeds in three stages of a discoloration stage, a maturation stage and a complete maturation stage of the big fruit high-generation material, respectively taking out a mixture of gelatinous substances with meat and tie seeds and placenta, and adding 1/30-1/10 parts by volume and weight of fermentation mother liquor into the mixture for fermentation for 4-12 h.
The fermentation mother liquor of the experimental example is used for tomato seed taking, and the steps are as follows:
(1) preparing a yeast solution at 2 am of 7 and 8 months in 2017, and completing preparation of the yeast solution at 8 am of 9 months in 2017;
(2) starting at 8 am on 9.7.2017, taking out a mixture of the gelatinous substances of the zona pelagia seeds and the placenta, adding 1/30-1/10 parts by volume and weight of fermentation mother liquor, and completing the fermentation at 12-20 points on 9.7.2017, wherein the fermentation time is 4-12 hours;
(3) and 7, 9 days in 2017, pouring the fermented mixed solution into gauze cloth, thoroughly washing, rinsing the separated clean seeds, and airing on a small-hole screen.
Examples 3 to 4 and comparative examples 1 to 3
The amount of fermentation mother liquor added and the fermentation time are shown in the following table, and the rest of the management is the same as in example 1.
TABLE 1 fermentation mother liquor addition amount and fermentation time in examples 3-4 and comparative examples 1-3
As can be seen from the above table, the invention selects the optimum proportion range of each component, and the seed taking effect of the component proportion outside the range is not ideal.
Except for the specific point in the examples, the same seed taking method is carried out, except that: the test group adopts the method of example 1, and the control is not added with fermentation mother liquor on the basis of example 1; and (4) counting the fermentation time and the fermentation efficiency of the two groups, wherein the fermentation time of the test group is shortened by 8-14h compared with the respective fermentation time of the reference group, and the fermentation efficiency is improved by 40-78%.
The foregoing is illustrative of the best mode of the invention and details not described herein are within the common general knowledge of a person of ordinary skill in the art. The scope of the present invention is defined by the appended claims, and any equivalent modifications based on the technical teaching of the present invention are also within the scope of the present invention.
Claims (6)
1. A method for taking seeds of tomatoes is characterized by comprising the following steps: fermenting the taken out mixture of the gummy substances with meat, belt seeds and placenta by adding fermentation mother liquor under the condition of taking seeds of the tomatoes, wherein the fermentation temperature is 23-39 ℃ in the daytime, the fermentation time is 4-12h at 15-28 ℃ in the evening, and the addition amount of the fermentation mother liquor accounts for 1/30-1/10 of the weight of the mixture;
the preparation method of the fermentation mother liquor comprises the following steps: and (3) naturally fermenting the mixture of the colloidal substances with meat, seeds and placenta, which is taken out for the first time, at the normal temperature for 18-20 hours, filtering by using gauze, taking supernatant as fermentation mother liquor, and then, reserving fresh supernatant which is fermented and filtered each time and is taken as next fermentation mother liquor.
2. The method according to claim 1, characterized by the specific operating steps of: picking and marking the tomato fruits when the tomato fruits are red and ripe, transversely cutting the picked fruits from the middle part, extruding and scraping seeds in a seed cavity, namely adding a fermentation mother liquor into a fermentation container to ferment, pouring the mixture into a gauze cloth to be thoroughly washed or putting the gauze cloth into a centrifugal tomato seed separator to be rinsed and separated after complete fermentation, and then putting the seeds on the gauze to be dried or putting the gauze cloth to be dried in a cool and dry place to be dried.
3. The method of claim 1, wherein the tomato seed is one of a large tomato, medium tomato or cherry tomato seed.
4. The method of claim 1, wherein the tomato seed is one of a hybrid or a conventional seed.
5. The method of claim 1, wherein the tomato seed is one of a elite seed, an elite seed, and a seed field seed.
6. The method of claim 1, wherein the fermentation mother liquor is free of residual seeds and raw water, and fresh fermentation mother liquor is prepared daily.
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| CN117256314B (en) * | 2023-11-20 | 2024-04-12 | 山东寿光蔬菜种业集团有限公司 | Automatic fruit collecting device and method for stringed tomatoes |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1206360C (en) * | 1998-02-20 | 2005-06-15 | 辛甄塔有限公司 | Hybrid seed production |
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| CN103098589A (en) * | 2013-03-06 | 2013-05-15 | 赵萍 | Method for carrying out fermentation treatment on tomato seeds by complex enzyme |
| CN104885629A (en) * | 2014-10-06 | 2015-09-09 | 安徽国盛农业科技有限责任公司 | Rapid seed extraction technology for tomatoes |
| CN104904371A (en) * | 2015-06-12 | 2015-09-16 | 安徽徽大农业有限公司 | Rapid seed extraction technology for tomatoes |
| CN105230171A (en) * | 2015-09-25 | 2016-01-13 | 镇江瑞繁农艺有限公司 | Extraction method of tomato seeds |
| CN105706566A (en) * | 2016-02-16 | 2016-06-29 | 中粮屯河种业有限公司 | Method for collecting seeds bred by improved tomato variety |
| CN105659974A (en) * | 2016-04-22 | 2016-06-15 | 酒泉市华美种子有限责任公司 | Tomato seed extraction method |
| CN106068774A (en) * | 2016-07-11 | 2016-11-09 | 合肥扬扬农业科技有限公司 | A kind of Fructus Lycopersici esculenti quickly take kind of a technology |
| CN106165574A (en) * | 2016-08-31 | 2016-11-30 | 张掖市农业科学研究院 | A kind of sterile production method of tomato seeds |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1206360C (en) * | 1998-02-20 | 2005-06-15 | 辛甄塔有限公司 | Hybrid seed production |
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