WET SEED TREATMENTS FOR THE CONTROL OF BACTERIAL FRUIT BLOTCH OF WATERMELON

The bacterium causing fruit blotch of watermelon was transmitted in se eds from fruit that had the typical water-soaking symptom; from fruit that had small, restricted, necrotic lesions; and from symptomless fru it adjacent to typically symptomatic fruit. Storage of seed at 12 degr ees C for 12 months did not reduce the level of seed transmission. Fer mentation of seeds in watermelon juice and debris prior to washing and drying reduced the level of seed transmission from symptomatic fruit from 61% to less than 1%. Treatment of washed seeds from symptomatic f ruit with 1% CaOCl2 for 15 min was relatively ineffective in reducing seed transmission, but 1% HCl for 15 min was as effective as fermentat ion. Fermentation of seeds for 24 to 48 h followed by 1% HCl or 1% CaO Cl2 treatment for 15 min prior to washing and drying were the most eff ective treatments for eliminating bacterial contamination of watermelo n seeds. These treatments did not adversely affect seed germination.