There are two ways to preserve monk fruit seed:
(1) Fruit Store:
The monk fruit used for planting should have fruit stalks and keep the epidermis intact.
First put in a 500-fold thiophanate solution soaked for 10 minutes to disinfect, remove the bacteria on the fruit surface, and then hang it to a ventilated place to dry.
This method is beneficial to the post-maturation of seeds, and the seed germination rate can be as high as 70-80%.
(2) Bag possession:
The harvested fruits were first peeled off, put in a burlap bag, rinsed in clean water, and the seeds were selected, dried in the room, and then stored in bags for later use. This method maintains a lower seed germination rate than the fruit store.