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Abstract
Abstract Tomato seeds were more responsive than wheat or lettuce seeds to the presence of an inhibitor in the juice of tomato fruits. Seed germination and seedling growth decreased with increasing concentrations of juice. Inhibition of seed germination in 20% juice with an osmotic concentration of less than 0.1 M was significantly less than in 0.1 M glucose or mannitol with 0.01 M citric acid at pH 4.4. The inhibitor in tomato juice was thermostable, but the effect decreased with prolonged storage at -20°C. There were cultivar differences in the amount of inhibitor present in ripe tomato fruits.
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