Effect of length of seed fermentation and stages of maturity on the seed quality of three tomato lines

Date

7-1965

Degree

Bachelor of Science in Agriculture

Major Course

Major in Agronomy

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Jose R. Deanon Jr.

Abstract

Distinct varietal differences existed among the three linen of melees studied.

Heavier weight of 200 epode and earlier and higher percentage germination were obtained from the "turning fruit stage while the number of seed per 0.5, gram seed—weight was obtained from the fully ripe fruit stage.

Fermentation of seeds up to 48 hours reduced the percentage moisture content of the seeds but was increased with prolonged fermentation to 72 hour. Greater seeds were obtained per 0.5 greet seed-weight for the 72—hour fermentation treatment. However, heavier seeds obtained in the control (without fermentation).

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1965 A42 S55

Document Type

Thesis

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