Seed Production of Vegetable, Tuber and Spice Crops (2+1)

III. Post harvest handling of seed crop

1. Harvesting and threshing

• In vegetables, the harvests are to be taken in different pickings. For getting higher yield, the first and last one or two pickings may be taken for vegetables.
  
• This may promote further growth of the plant to put for the more number of fruit/pods. In addition, the seed recovery and quality will be poor in the above pickings.
• From the harvested produce the seeds should be extracted following suitable extraction methods viz., wet extraction method for tomato, brinjal, bitter gourd, snake gourd and dry extraction method for bhendi, chilli, crucifers, ribbed gourd, pea and beans.
2. Drying and grading

• Direct exposure of the seed to sunlight may affect its quality therefore if necessary seed may be dried under diffused sunlight in a shed with opening on all sides.
  
• Artificial drying is done by blowing dry air at 70-85°F but never exceeding 110°F. Grading is done with various types of grader.
3. Seed treatment

• Seed treatment with the fungicides and insecticides to arrest the carry over of pathogens and insects with the seed or their fresh entry in to it.
4. Packaging, labelling and sealing

• It is necessary to use right type of containers with (seed moisture content at proper level) labelling and sealing in the prescribed manner.
5. Movement and storage

• Precautions should be taken to avoid seed deterioration while in transit and or in storage.
  
• Ideal storage for long term is dry and cool condition.
• Ideal condition can be maintained if the sum of RH and Temperature does not exceed 100.