Physiological quality of African eggplant seeds as influenced by natural fermentation and drying methods

Seed extraction and drying methods are important procedures employed after harvesting fruits of African eggplant as these affect the seed quality. This study sought to evaluate physiological quality two cultivars subjected various durations natural fermentation different methods. In first study, were fermented for 0, 6, 12, 24 48 h before extraction. second experiment, seeds extracted sun/24 h; shade/24 shade/48 desiccant (silica gel)/24 + 30 °C oven (24 h); 30°C/24 35 °C/24 45 50°C/24 60°C/24 drying. The evaluation moisture content, dry weight, count, germination accelerated aging. results suggest that do not require during enhanced germination. All able reduce content an ideal level storage maintained latent effect on needs be studied. Key words: Solanum aethiopicum, drying, fermentation, quality,