THE EFFECT OF FRUIT FERMENTATION AND SOME PRETREATMENTS ON THE GERMINATION OF SEEDS OF SPONDIAS MOMBIN (LINN)

Abstract

The effects of fruit fermentation and some standard pretreatment for dormancy release through depulping, leaching and sundrying on the germination of seeds of Spondias mombin (Linn) were investigated.   Fermentation of fruits in the open or enclosed space for 5-7 days and subsequent leaching in running   water and sundrying gave 90-100% germination within 18-20 days.  The standard method of depulping of fruits followed by leaching in water and sundrying gave 80% germination within 22 days.  The likely    complementary roles of such fruit fermentation in dormancy breaking in seeds from pulpy fruits such as those of S. mombin is degradation of inhibitors and other chemicals.