Effect of different methods of seed preparation in tomato seed germination indices

In order to evaluate the different methods of tomato seed preparation, an experiment was conducted in a completely randomized design with four replications in Laboratory of Seed Science and Technology of Mohaghegh Ardabili University, Ardabil, Iran. Factors included: washing with tap water, fermentation (temperatures: 25, 30, 35 and 40˚C; times: 24, 36, 48 and 60 hour), washing with acid (HCl: 5, 10, 15 and 20 ml.kg-1 fruit; times: 10, 20, 30 and 40 min). To determine the quality of processed seed, the standard seed germination test was implemented. Results showed that seeds processed by fermentation at 25° C for 24 hours had the highest percentage and germination speed, seedling length, dry weight and vigor index. Between different levels of acid washing, 10 ml hydrochloric acid and 20 minutes duration showed higher seed germination and seedling growth indices.