Abstract
An experiment to determine the effect of fermentation time on tomato (Lycopersicon lycopersicum MILL) seed viability was done at the Seed Services Institute in Zimbabwe. Tomato fruits were cut and the seed and gelatinous material scooped and fermented for varying time periods. After drying the fermented seed to 5 % moisture content, germination tests were done. The results showed that seeds can be fermented for up to three days without affecting their viability. Longer fermentation has negative effects on tomato seed viability as measured by the germination rate, number of dead seeds, and the development of abnormal seedlings.
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Claims 4
Claim · model-written summary
Fermentation for up to three days did not affect tomato seed viability.
- Taxon
- tomato
Solanum lycopersicumt0 - Treatment
- fermented for up to three dayse0
- Outcome
- viabilitye0
- Direction
- without affectinge0
- Value
- three dayse0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“seeds can be fermented for up to three days without affecting their viability”
t0“tomato”
Claim · model-written summary
Longer fermentation reduced tomato seed germination rate.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Longer fermentatione0
- Outcome
- germination ratee0
- Direction
- negative effectse0
- Comparator
- up to three dayse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Longer fermentation has negative effects on tomato seed viability as measured by the germination rate”
e1“up to three days”
t0“tomato”
Claim · model-written summary
Longer fermentation increased the number of dead tomato seeds.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Longer fermentatione0
- Outcome
- number of dead seedse0
- Direction
- increaseinferrede0
- Comparator
- up to three dayse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Longer fermentation has negative effects on tomato seed viability as measured by the germination rate, number of dead seeds”
e1“up to three days”
t0“tomato”
Claim · model-written summary
Longer fermentation increased development of abnormal tomato seedlings.
- Taxon
- tomatoSolanum lycopersicume0
- Treatment
- Longer fermentatione0
- Outcome
- development of abnormal seedlingse0
- Direction
- increaseinferrede0
- Comparator
- up to three dayse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Longer fermentation has negative effects on tomato seed viability as measured by the germination rate, number of dead seeds, and the development of abnormal seedlings”
e1“up to three days”
t0“tomato”
The same questions in other papers
processing · growth · Solanum lycopersicum (tomato)Positive and negative results
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See all 66 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.