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Originally Posted by seaeagle
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Carolyn already went into details, with pictures, in her Heirloom Tomato book, so not too eager to do it again.
But, first let me give you a Google search for fermentation:
https://www.google.com/?gws_rd=ssl#q...f+tomato+seeds
And don't stop at just page one.
There are many many folks who have been using fermentation, some for many decades, and from that link above look for links from
SESE (Southern Exposure Seed Exchange)
Selected Plants, Fusion's website
kdcom, Keith Muellers website
And I don't go fetch it but go to Victory Seeds and find the article on fermentation
Some use other methods to process seeds, one of the most popular are oxidative methods such as using Comet or Oxi-clean,
My problem with those methods is that several folks, including myself, have tried to find data about the efficacy with TOMATO seeds and none has been found to date.
Whereas Dr Helene Dillard when she was at the USDA Geneva, NY station had contracts with either Campbell's of Heinz, I can't remember which, to study the efficacy of fermentation. Her scientific papers are no longer available online but I spoke with her several times when she gave me a rough picture about her results, which was good enough for me.
Commercial seed processing is an acid one and I wouldn't go there.
Fermentation is a natural process that appeals to many of us as you can also see with the Google link I put up.
Carolyn