thats interesting, i have never seen any similar type instructions, recommending using any cleaners.

i ferment my tomato seeds, actually i started doing it more the last few years. sometimes i dont do it when i am pressed for time, although its not that hard, and its fast... sometimes i just dont and get lazy! and actually i always get good germination even if i skip this step, but they dont always get as clean without the fermenting, and then i get paranoid they might go bad. so far that hasnt happened, but i like how nice and clean they come out with just a brief fermentation. and i got convinced this also prevents potential problems with the resulting seedlings, is my understanding of why its important. it sounds a little bit counter intuitive, but i think it is true. the fermented seeds are more disease resistant, get really really clean, and are the most viable.

but lately i have been doing it with all of my tomatoes, as well i have been fermenting any berry seeds, and also melons and cucumbers too. i have a theory about fruit seeds, that fermenting is the way to go with anything sweet and fruity,theres a good reason basically why the plant/tree encases the seeds inside something that will naturally ferment, which removes the germination inhibitors through the fermenting, and makes the resulting plant stronger. there are some seeds (like berries) that are reallu nearly impossible to start...where most berries have a strong coating of germination inhibitors is part of why they are so hard.

i also tend to think, for fruit and other things where the seed is encased in organic matter, that quite possibly the best seeds would not be very clean, but have some of the fruit still left on them...because of the fermenting process that will happen when you plant. this is much different than grains or veggies or herbs seeds, which you can dry and store simply for years...fruit are really tough to start. and i think part of it is that people clean their seeds too much to look just so, which IMO (and just my own theory) a funky looking fruit seed with a little dried fruit clinging to it, would look weird and be way more viable.

with the berry seeds...if one can go right from the fruit into a bowl to ferment, fermented for longer than tomatoes, and then planted, i believe this gives them the best shot to grow, be disease resistant (the fermenting process destroys pathogens so i have read), and have that resistant germination inhibitor fermented off....

There may be some truth to your theory on fruit seeds; however, I think a plant that produces a seed within a fruit may also do so for a different evolutionary advantage. Fruit are more likely to be eaten by animals, thus aiding in their dispersal. You also can get the added benefit of scarification by passing thru the gut. All in all, I think you have to think about the plant's niche in the ecological food web to get a good idea of what may work best.

^^^yes thats kinda along the lines of the point i was (at least) attempting to make - the best fruit seeds might be ugly, but more viable! i am not above picking through some scat when i find some for plums and grapes to plant. !!! its usually dry and not smelly or anything, actually its surprisingly not gross, or not very gross anyway!

have freaked out at least a few people with this , but really those are the very best seeds. the seeds i save for myself are pretty funky and ugly. i get them to germinate, at least enough of them, but they arent pretty, i plant them with a bit of fruit...

i suppose i am always trying to come up with better ways to try to keep them, but its hard to store fruit seeds for any length of time.

except tomatoes, sort of a fruit. the fermenting does work really well and makes them easy to clean, keep rinsing them and everything just comes right off the seeds and floats away. so i have been fermenting all the berries, melons, cukes, and plums i harvested this year.