NAME OF THE STUDENT: BENESIO, JUDITH F.

YEAR, SECTION, LAB A/B: BSA AG-EX, LAB-A

LABORATORY SCHEDULE: FRIDAY 1:00- 4:00 PM
DATE SUBMITTED: NOVEMBER 10, 2023

EXERCISE NO. 6
SEED PRESERVATION TECHNIQUES

Part A. Seed Fermentation

Table 1. Response of tomato and cucumber seeds in two environmental conditions

Crops
Treatment
Tomato Cucumber
T1 -Stored under room Seed are dry Seed are dry
temperature

T2-Stored in the freezer
The Seed has moistened The seed has moistened
And had small black and easy to pinch, since
spots, since the seeds are the seeds are only expose
only expose a few days a few days in room
in room temperature. temperature.

Discussion with photo-documentation:

TOMATO STORED UNDER ROOM TEMEPRATURE

Number of Days T1 -Stored under room temperature

Day 1
 CRSCI 3200 (Postharvest Handling and Seed Physiology)

Day 2

Day 3

Day 4

Day 5

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TOMATO STORED IN THE FREEZER

Number of Days T2-Stored in the freezer

Day 1

Day 2

Day 3

Day 4

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Day 5

DISCUSSION
To separate the seeds, first carefully remove the film. Then add some more water and stir.
Good seeds will sink, so carefully pour off the water and the floating bits of pulp. Repeat
until all the pulp is gone and you have clean seeds. Drain them as well as you can (using
a paper towel helps), then spread them in a single layer on a screen or a paper plate to
dry. You can use paper towels, but the seeds tend to stick to them. Don’t use plastic or
ceramic plates! The seeds need to have the water wicked away from them. If you’re
saving multiple varieties, be sure to label the plates. Once the seeds are thoroughly dry,
place in an airtight container or tissue paper for storage. Tomato seeds remain viable for
years, even stored at room temperature. For extra protection, you can store them in the
refrigerator or freezer, but let them come to room temperature before opening the jar so
you don’t introduce moisture from condensation. In this laboratory we observe that.

CUCUMBER
NO. OF DAYS STORED IN THE FREEZER

DAY 1

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DAY 7

NO. OF DAYS STORED UNDER ROOM TEMEPRATURE

DAY 1

DAY 5

PART B. SEED PRESERVATION USING CHARCOAL

Table 2. Physical attributes of mungbean seeds with and without charcoal

Physical Mungbean seeds without charcoal Mungbean seeds

Attributes with charcoal
Color Green color Dark Green color
Texture Firm and dry Firm coat and very dry
Shrinkage (%) 0% 0%

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DISCUSSION WITH PHOTO-DOCUMENTATION:

NUMBER OF DAYS MUNGBEAN SEEDS WITHOUT CHARCOAL AND

MUNGBEAN SEEDS WITH CHARCOAL
Day 1

Day 2

Day 3

Day 4

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Day 5

DISCUSSION

In order to ascertain the alterations in the physical characteristics of mung bean seeds,
such as color, texture, and shrinkage, we employed two distinct treatments in our tests on
seed preservation using charcoal: preservation with charcoal and preservation without it.
The mung bean seeds with charcoal had a solid, extremely dry texture, and they had
changed from being green to a dark green in color and look. The mung bean without
charcoal, however, did not exhibit any appreciable changes in texture, color, or
appearance. It has a dry feel and a green tint. Both when using charcoal and when using
mungbean, the percentage of shrinkage was 0%. Because they both absorb and control
the moisture content inside the storage container, the quality of mung bean seeds with
charcoal lasts longer. Additionally, it stops other germs and pests from growing and
multiplying.

Tomato and cucumber seeds are being used in these seed preservation experiments, and
they are being treated in two different ways: (1) at room temperature and (2) in the
freezer. The purpose of these treatments is to observe how the seeds respond to the
storage conditions and how their physical characteristics change. When stored at room
temperature, the seeds of tomatoes and cucumbers get dry. While the other tomato seeds
had tiny black dots that resembled mold, the tomato and cucumber seeds that were
examined had become wet after being stored in the freezer, resulting in a texture change
that was simple to pinch. The container we use to keep the seeds has a high moisture
content because of the low temperature beneath the freezer, which accelerates the
decomposition of the seeds and lowers their quality.

CONCLUSION
The most important part of the process of harvesting tomato seeds is the drying. If the
seeds aren't properly dried, they will mold and then all your work will be fruitless. Spread
the seed out on paper towels to absorb any moisture in a warm dry location. It is also
importance the container you used in proper storing of seeds, Sealed packages help
maintain seed moisture content. When a package's seal is broken and seeds are exposed
to ambient temperature and air with higher relative humidity, shelf life reduces.

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I. ASSESSMENT

1. What is the purpose of using citric acid or lemon juice as pre-treatments in

preserving fruits?
 Fresh cut fruit can have its color preserved with citric acid, which can also be
used as a pre-treatment for frozen and dried fruit. It can be combined with
other ingredients like glutathione, erythorbic acid, ascorbic acid, N-
acetylcysteine, and EDTA, or used on its own. You can use some food
additives to improve the juice. For instance, to increase the natural tartness of
orange juice, ascorbic or citric acid might be added. It is also possible to
increase the amount of vitamin C by adding ascorbic acid. Many processed
foods are preserved by the addition of citric acid, which keeps the food fresh.
It accomplishes this by inhibiting or assisting in the inhibition of the growth of
mold, yeast, fungus, and bacteria. It preserves the flavor, texture, and color of
food. This delays how quickly food spoils, increasing its shelf life.

2. What is the purpose of using charcoal in preserving seeds?

 Wood charcoal and ash are affordable, readily accessible, and reasonably
priced materials. They can be used to maintain low seed wetness and extend
the shelf life of seeds because of their hygroscopic nature.
Due to its high surface area charcoal can be used as a filter, and as a catalyst
or as an adsorbent.
 Metallurgical fuel
 Industrial fuel
 Cooking and heating fuel
 Reducing agent
 Syngas production, automotive fuel
 Pyrotechnics
 Cosmetic use of bamboo charcoal
 Carbon source

3. What is the role of microorganisms during fermentation of fruits?

 Fermentation is a natural process carried out by microorganisms. For
thousands of years, humans have used yeasts, molds, and bacteria to produce
bread, wine, beer, yoghurt, cheese, and fermented fish, meat, and vegetables.
In several Asian fermented soybean cuisines, Bacillus spp. create enzymes
during food fermentation that convert complex chemicals to simpler
biomolecules for various biological activities, including proteinase, amylase,
mannase, cellulase, and catalase. Fruit and vegetable fermentation can happen
"spontaneously" due to the lactic bacteria on their surface, including
Lactobacillus, Leuconostoc, and Pediococcus species. Nevertheless, using
starter cultures, like L. L. plantarum. L. rhamnosus.

4. What is the importance of a good quality seeds?

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 Good seed ensures quick emergence, stable development, and successful

germination. These elements result in an excellent stand (field or greenhouse).
Inadequate seed leads to "skips," excessive thinning, or overcrowding-related
yield decreases, all of which reduce profitability. Better seed quality results in
reduced seed rate, improved emergence (>70%), more uniformity, fewer
replanting’s, and vigorous early development, all of which contribute to a
reduction in weeds and an improvement in resistance to insects and diseases.

5. Define the following terms:

1. Freezing- Freezing is a change of state from liquid to solid. It occurs
when the particles in a liquid lose energy, usually due to a drop in
temperature. The particles stop moving as much and form a fixed structure
or shape. The temperature at which a liquid changes to a solid is called the
freezing point.

2. Drying- Drying is a mass transfer process consisting of the removal of

water or another solvent by evaporation from a solid, semi-solid or liquid.

3. Pickling- Pickling is the process of keeping edibles in a salt solution

(brine) or an acid solution (typically vinegar). In the latter instance,
fermentation produces the acid (mostly lactic acid) that acts as a
preservative. Pickles are the processed foods that are made by brining,
which is another name for pickled.

4. Fermentation- A substance decomposes into a simpler substance

through the process of fermentation. Yeast and bacteria are common
microorganisms involved in the fermentation process that results in the
creation of many foods such as bread, wine, kimchi, yogurt, and beer.

5. Pre-treatment- an act or instance of treating someone or something in

advance: preliminary or preparatory treatment.

References

https://www.sciencedirect.com/topics/engineering/pretreatment#:~:text=Pretreatment
%20is%20a%20must%20for,depends%20on%20the%20buyer's%20requirement.
https://www.vocabulary.com/dictionary/fermentation#:~:text=Fermentation%20is%20the
%20process%20in,kimchi%2C%20yogurt%20and%20other%20foods.
https://en.wikipedia.org/wiki/Pickling
https://en.wikipedia.org/wiki/Freezing
https://www.dictionary.com/browse/drying

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