Influence of Different Maturity Stages on Tomato (Solanum lycopersicum L.) Seed Quality during Storage at -20°C

Tomato is one of the most important vegetable crops in the world due to its dietary value. Harvesting and storing of physiologically matured tomato seeds is very important to secure good quality seeds for future use in a changing climate. The objective of the study was to assess the effect of maturity stages on seed quality of two tomato accessions during cold storage.

Seeds of two tomato accessions extracted at four maturity stages (i.e. initially ripe, half ripe, fully ripe and rotten) were stored at -20C in a deep freezer for 12 months. The quality of stored seeds was measured by seed vigour and germination percentage at 3, 6, 9 and 12 months after storage.

The study showed significant differences in seed vigour and germination percentage at 3, 6, 9 and 12 months after storage (MAS) among the maturity stages. Seeds extracted at the initially ripe stage in GH 9305 had the least vigour at 3, 6, 9 and 12 MAS. The highest reduction in seed quality during the storage period was observed in seeds extracted at the rotten stage in both accessions. Seed vigour and germination were higher in GH 9207 than GH 9305. Storage of physiologically matured tomato seeds at freezing temperature is necessary to reduce seed ageing and to maintain high seed quality.