HYB:CULT: let's talk about seeds baby...

hey gang,

here's one for your notebooks. That is unless it's something y'all already
know that I didn't find in the archives.

Last week, after a pod had snapped off in my hands, I shucked it out and
burrito'd up the seeds.  The seeds that I harvested were still white.  If I
say teeth white will you know what I mean?  The same color as the cow
eyeballs the contestants on Fear Factor had to eat?  They appeared to be
full size, and although still 'soft' they had a compressed feel.

Today, I opted to harvest what's left of my pods so I could move beds.
After putting all those in their own burritos I decided that I had done a
sloppy job on the first pod, and besides I wanted to check and see if I had
a mold problem (even though they're in the fridge...)

When I opened the first burrito, I discovered that the seeds have started to
color.  All of the 'corners' of all of the seeds are the color of the skin
of an almond.  The 'sides' are all still roughly white.  In addition all the
seeds are signifigantly (5-15%) more plump than when they were shucked,
still soft to the touch, (say like a lima bean) but definitelly more
roundish.

Now, when I opted to burrito them straight up I was operating under the
assumption that since there was no color in the skins that they had not yet
developed the germination inhibitors and therefore didn't need to be soaked.
So then, if they are developing color does that mean that they do have the
inhibitor and they will really want to be soaked before they will germinate?
Any ideas?

Christian
ky

---------------------------------------------------------------------
To sign-off this list, send email to majordomo@hort.net with the
message text UNSUBSCRIBE IRIS
Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index