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Tomato: seed extraction and conservation

Harvest and clean the fruits, and slice them longitudinally. Crush the fruit sections into a mixture of pulp, seeds, and juice. Subsequently pour the mixture into a large container where it ferments for a period usually lasting three days. For acid extraction, apply an equal volume solution of hydrochloric acid (HCl) 3% obtained by diluting commercially available HCl (20%) in water at a ratio of 15 ml of commercial hydochloric acid in 1 litre of water, and leave the resulting mixture for 12–18 hours. For optimal detachment of seeds from the placenta, temperatures of 35–40°C over a period of 12 hours allows polygalacturonases enzymed naturally present in the pulp and juice to degrade pectines. Wash the seeds in a strainer under running water and dry them on filter paper or a paper towel at room temperature for one week, or alternatively in a ventilated oven at approx. 40°C for 24 hours.

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Autor: Teodoro Cardi, Pasquale Tripodi
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Organización: Bresov Project
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Año: 2023
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País(es): Italy
Cobertura geográfica: Unión Europea
Tipo: Prácticas
Texto completo disponible en: https://organic-farmknowledge.org/tool/40267
Idioma utilizado para los contenidos: English
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