Vol. 7, Issue 8, Part G (2025)

This study was conducted at the Seed Science and Technology Laboratory, C.P. College of Agriculture, SDAU to evaluate the effect of different fruit maturity stages and seed extraction methods on tomato seed quality. The experiment used the Kashi Amrit tomato variety and included three stages of fruit maturity (turning red, red and dark red) along with 16 seed extraction methods. The treatments were tested in a Completely Randomized Design (CRD) with factorial concept and three replications. Observations were recorded at three stages: initial, after 3 months and after 6 months of storage. Results showed that seeds extracted from fruits at the dark red stage using 2% HCl solution for 60 minutes had the best performance in terms of seed recovery (%), 1000 seed weight (g), first count (%), germination (%), shoot length (cm), root length (cm), seedling length (cm), fresh shoot weight (mg), fresh root weight (mg), fresh seedling weight (mg), seedling dry weight (mg), seedling vigour index I, seedling vigour index II and storability. If harvesting dark red fruits is not possible due to environmental or labor constraints, red fruits with the same method can be a good alternative. This study helps identify practical methods for obtaining high-quality tomato seeds.