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  • Author or Editor: James Velasco x
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Abstract

Abscisic acid (ABA) levels in seeds of tomato (Lycopersicon esculentum Mill.) fell about 10-fold during fermentation to remove mucilaginous tissue. Imbibing seeds in 20 µg/ml ABA prevented germination and increased ABA content of the seed 15-fold. Subsequent germination in water averaged greater than 90%.

Open Access