'' '' Effects of Different Seed Extraction Methods on Seed Quality Parameters in Tomato var pkm.1
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
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Original Research Articles                      Volume : 11, Issue:1, January, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(1): 199-204
DOI: https://doi.org/10.20546/ijcmas.2022.1101.023


Effects of Different Seed Extraction Methods on Seed Quality Parameters in Tomato var pkm.1
S. PozhilarasiiD1*, R. RanjithiD1, S. Samuel RajiD2 and P. GracyiD2
1Department of Seed Science and Technology,
2Department of Agronomy, Mother Teresa College of Agriculture, Pudhukottai, Tamil Nadu, India
*Corresponding author
Abstract:

Tomato (Solanum Lycopersicum L.) belong to family solanaceae is one of the largest vegetable crop. A Field experiment was conducted at Mother Teresa College of Agriculture to study the effects of different seed extraction methods on seed quality parameters in Tomato. The extraction methods was taken to make different treatments (i.e,) T1-Manual Extraction, T2--HCl@10ml for 15mins, T3-HCl@10ml for 30mins, T4--Fermentation for 24hrs (1day), T5-Fermentation for 48hrs (2days), T6-Sodium carbonate 10% for 24hrs and T7-Sodium carbonate 10% for 48hrs. The result revealed that the significantly increased the Germination (%), Shoot length (cm), Root length (cm), Dry matter Production, Vigour Index-I and Vigour Index-II.


Keywords: Tomato, Seed Extraction Methods and Seed Quality Parameters
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How to cite this article:

Pozhilarasi, S., R. Ranjith, S. Samuel Raj and Gracy, P. 2022. Effects of Different Seed Extraction Methods on Seed Quality Parameters in Tomato var pkm.1.Int.J.Curr.Microbiol.App.Sci. 11(1): 199-204. doi: https://doi.org/10.20546/ijcmas.2022.1101.023
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.
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