Effects of fermentation treatment on watermelon seed quality
CAO Bo
SUN Longjun
YANG Hongbo
ZHU Shengxiu
DAI Sihui
SUN Xiaowu
Abstract：To investigate the effects of fermentation treatment on watermelon seed quality during production processes,diploid seeded watermelon 2428 and triploid seedless watermelon 24316 were selected as experimental materials.Three temperature gradients(5,25,and 35 ℃)were established,with seeds collected after different fermentation durations.The study examined seed plumpness,color,and germination status under various fermentation conditions.The results showed that fermentation treatment had no significant effect on seed plumpness in both tested watermelon varieties.With extend-ed fermentation time,seed coat color transitioned from dark to light and then gradually darkened again.Fermentation for 24 h at 5 ℃ and 25 ℃,and 20 h at 35 ℃ improved germination quality of diploid watermelon 2428 seeds,while 24 h fer-mentation treatment reduced germination quality in triploid watermelon 24316 seeds.The research results lay a founda-tion for optimizing the watermelon seed production process and improving seed quality.
Keywords：WatermelonFermentation treatmentSeed colorSeed germinationSeed quality
Publication Date：2025-09-05
Online Publishing Date：2025-09-29(First online date of this platform, not the publication date of the document)
Pages：7( 104-110 )