PREPARATION OF TYPE II SEEDS

(DRY FRUIT, DEHISCE TO RELEASE SEEDS)

1) DRYING

Collect dry fruit or collect when fleshy and cure.

Place on canvas, tray, or screen or lay on floor for one to three weeks.

For few plants, cut off fruit and branch and hang upside down in a paper bag.

2) EXTRACTION

Commercial extractors or macerators.

Or, beat, flail or screen by hand.

3) CLEANING

Screens

Air flotation

Gravity separator

PREPARATION OF TYPE III SEEDS

(FLESHY FRUITS)

1. EXTRACTION (Fleshy fruits are easiest to extract if ripe or overripe.)

Scoop seeds out.

Tread in tubs.

Rub through screens.

Use high pressure water in wire basket.

Fermentation more effective for larger lots.

2. FERMENTATION

Macerated fruits placed in a barrel or vat of water and allowed to ferment for 4 days at 21^oC.

Sound seeds will sink to bottom.

Wash, and dry in sun or dehydrator.

3. FLOTATION

Place seed and pulp in water.

Seed will sink.

Pulp and unsound seed will float.

4. BLENDER

For small-seeded fleshy fruit.

Blade can be replaced by piece of tire casing 1 1/2 " square.

Blend then separate seeds using flotation.

5. DRYING

Wash seeds to remove fleshy remnants, then dry. (If left in bulk, moist seeds will heat, impairing viability.)

Heat in air (90^o good; 110^o max)

PREPARATION OF CONES

1. DRYING

Some will open if dried in air for 2 to 12 weeks.

Serotinous cones require a kiln with elevated temperatures.

2. EXTRACTION

Revolving wire tumbler.

3. GENTLE DE-WINGING

Rub between hands.

Or, walk on or beat pack sacks full of seed.

4. CLEANING

Gravity or air.