PREPARATION OF TYPE II SEEDS
(DRY FRUIT, DEHISCE TO RELEASE SEEDS)
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.
Commercial extractors or macerators.
Or, beat, flail or screen by hand.
PREPARATION OF TYPE III SEEDS
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.
Macerated fruits placed in a barrel or vat of water and allowed to ferment for 4 days at 21oC.
Sound seeds will sink to bottom.
Wash, and dry in sun or dehydrator.
Place seed and pulp in water.
Seed will sink.
Pulp and unsound seed will float.
For small-seeded fleshy fruit.
Blade can be replaced by piece of tire casing 1 1/2 " square.
Blend then separate seeds using flotation.
Heat in air (90o good; 110o max)
PREPARATION OF CONES
Some will open if dried in air for 2 to 12 weeks.
Serotinous cones require a kiln with elevated temperatures.
Revolving wire tumbler.
3. GENTLE DE-WINGING
Rub between hands.
Or, walk on or beat pack sacks full of seed.
Gravity or air.