| Harvesting and Extration of Seeds |
The seed crop is ready for harvest when the fruits have turned pale yellow
or golden. The seeds are obtained by cutting individual fruits in half,
longitudinally, and scraping them out with knife.
At the time of extraction, the seed will not separate completely from
the pulp surrounding it. Its adherence to this material is broken by one
of three methods.
(a) Fermentation
(b) Mechanical means
(c) Chemical extraction
Fermentation: In this method, the pulp is poured into wooden barrels where
it is allowed to ferment for several days. The fermenting material is
occasionally stirred to prevent any discoloration or blackening of seed
from mold, which may form on the material floating at the surface.
As the seed separates from the disintegrating pulp, it tends to sink to
the bottom of the container. the seeds are then washed and dried in the
sun to moisture contents below seven per cent, before storage.
Mechanical means: Seed can be extracted by the use of special machines
also. In these machines, the fruits are not only cut and macerated, but
also the pulp is squeezed so that the seed is forcibly separated from
it. In this operation, considerable water is used for washing towards
the end of the operation. The seeds are laterwashed and dried to moisture
content below seven per cent.
Chemical extraction: Either an acid or an alkali may be used to speed
up the extraction of cucumber seed. 100 cc of hydrochloric acid per 11
to 12 kg of pulp, or 12 parts of 25 per cent technical grade ammonia per
1000 parts of material, is thoroughly stirred into the pulp. After about
thirty minutes, water is added while stirring. The pulp, other impurities,
and empty seeds will float and mature seeds will sink to the bottom. Later,
the seeds are washed anddried to moisture content below seven per cent.
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