Re:
My understanding is that this is meant to try and mimic what happens in
nature. The seeds would of course be in the rotting fruit and be subjected
to fermenting conditions. I doubt that anyone really knows what is going
on in there for sure. Destruction of germination inhibitors, biochemical
modification of the seed husk, excretion of giberellic acids or other
germination promoters by fungi imperfecti in the mix, who knows? It works
and is fairly efficient a method to gether seeds. Just for the record, I
drop tomato pulp into a glass of water, mash it a bit with a fork or spoon,
shake the dickens out of it, and pour off the water. Rather quick and
crude, but for the very few seeds I need from year to year, it works.
Glider
At 06:38 AM 10/30/1999 -0600, you wrote:
>Carrie
> My understanding is that the fermentation process *both* removes the
>germinmination inhibitors and protects the seeds against viral and fungal
attack
>by sterilizing them to a degree. Maybe someone else can elaborate on this.
>This is the only method I've used as it is the one recommended by the Seed
Savers
>Exchange so I have no comparisons.
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