It sounds like they were overfermented and/or the liquid level was too low. And yes, it's happened to me before as well.

After drying them do a quick germination test to see if they're OK. Sometimes they are and sometimes they aren't.

Sorry, but I can't be more helpful than that. I mean sometimes they can turn out more brown rather than beige, and I find those are almost always OK, but when black, well, you'll just have to see for yourself.

Fermentations can take a longer or shorter time depending on the ambient temperature and the amount and consistency of the the liquid in the container, so it's best not to use a definite time period for fermentation, rather, look for the bubbles along the side of the container, hopefully there's been a nice layer of fungi and bacteria that have formed on the top of the fermentation, and then look at the actual fermentation to see if you see a clear area near the bottom with some seeds, the rest may be still emeshed in the tomato debris in the container which is OK b/c you'll be breaking that up when you process the seeds, or should be.

I usually did all my seed saving in the Fall and depending on the temps it could take from 5 to 7 days but my more southern friends find that even as short a time as 3-4 days and the fermentation is complete.

Too long an answer, I know, but......

Carolyn

Thank you much.You are correct , the temps have been hot here ,I did not add any extra liquid so it was low , and there was a thick layer on top (The layer was also black on top).Thanks for your response , I'll give them a test for germination.
CDG

I traded for some seeds that were black and they all germinated well. However, I killed all the sprouts...Not sure if it's related to the seed color.

I traded for some seeds that were black and they all germinated well. However, I killed all the sprouts...Not sure if it's related to the seed color.

*****

I don't know the source of your traded seeds, whether fermented or purchased, but many of the larger seed companies send out seeds that have been fermented and then treated with TSP ( trisodium phosphate) which makes the seeds smaller and on the black side but it's the TSP that did it and germination is just fine.

I can't see how your killing the seedlings, which did germinate, with seed color. ( smile)

Carolyn

the temps have been hot here

I don't like to ferment seeds outside in these temperatures. For one, fermentation goes a lot faster - I've come back less than two days later and already had the seeds be overfermented. I have found it is also possible to cook seeds or, at the least, significantly reduce the germination percentage.

So, I either put them somewhere inside with a piece of plastic wrap on top or process with Oxiclean.

"So, I either put them somewhere inside with a piece of plastic wrap on top or process with Oxiclean."

Do just soak them in Oxiclean instead of fermenting??How long do you leave them in Oxiclean?
CDG

I use Ajax or Comet (or similar) for a sani-scrub. It's over and done with in 35 minutes, including the half-hour break while the seeds soak in the disinfecting cleanser.

Here is a link that might be useful: Sani_scrub to clean tomatoes

TYVM !!
CDG

See link below for instructions on using Oxiclean to process tomato seeds. I did not write the article, but this is the same method I use. I process for about 45 min.

Here is a link that might be useful: saving seeds with Oxiclean

Is there any pros and cons versus the short method with comet or oxyvclean versus the traditional fermenting, in ya'lls opinion? This is my first year attempting to save tomato seeds, so I'm curious.

Hello . Just a follow up on this post .Finally did a germination test on these and 6 of 6 germinated in 3 days . Reason for this post is : I have about 40 extra seeds if anyone wants some for SASE. Just email if you want some and say how many . I will post when all are gone.They are Druzba , not bagged , from healthy plant , and well fermented :-) .
CDGTXS

For a single tomato or three (what I get from bagging a truss) I squish the seeds into a wire strainer and then scour them a bit against the wire with a rubber spatula to break up the gel. The juice and goo goes through the strainer into the fermenting container. I then add the seeds and warm water to the container. Fermentation is usually over in three days at room temp and there is no moldy gunk to deal with. I tried it without scouring the seeds and it took twice as long. When I simply squished tomatoes into the containers and added water the way most people do it, timeing was variable and clean up was disgusting. It takes a very little bit more time on the front end, but saves time at the end during cleanup. It also helps if you do not wash your fermenting containers, just rinse and dry, leaving inoculant microbes behind. I really don't want to use a bunch of chemicals if I don't have to

Votetrapper, the only advantage is that the comet or whatever acts as a fine grit that helps to break up the gel coat. If the grit has some bleach in it, that will help eliminate some of the other pathogens that "might" be present.

I use both methods - quick = Comet w/bleach scrub, and, slow = fermentation where I do the same kind of scrub that Spiced Ham uses (and for the same reason) because it DOES take less time for the fungi to eat away the gel if it is not so thick and deep on the seeds.

When I do fermentation, I also do a 5 minute soak in a solution of standard chlorite based laundry bleach (the cheap unscented kind) and water - about 4 parts water and 1 part bleach - stirring occasionally to ensure the seeds are fully exposed to the bleach on all sides.

Hope this helps

Ted