Abstract
The development of a seed-propagated cultivation system for strawberry has many advantages, including labor-saving for raising transplants and decrease in disease incidence. There are few several practical methods to prepare a large amount of high-quality seeds from strawberry fruits. We developed a new preparation method for strawberry seeds using five kinds of industrial enzymes. The effects of seed preparation methods for strawberry seeds, including the “Peeling treatment method”, “Modified blender treatment method”, “High-pressure water treatment method”, and “Enzyme treatment method” on germination performance and number of working hours were investigated. Though, there was no significant difference in the final germination percentage among the prepared seeds, the enzyme treatment method was associated with the lowest number of working hours among these methods. The effects of time and temperature during enzyme treatment on the number of seeds prepared from fruits were investigated. Even at 20°C, all the seeds were completely detached from fruits within 75 min. Enzyme treatment was possible without heating. These results indicated that the “Enzyme treatment method” could be recommended for practical use for seed preparation of the seed propagation of the type of F1 hybrid strawberry.
