Effect of Soaking Tomato Seeds in Spirulina <i>Arthrospira</i> <i>platensis</i> and Yeast <i>Saccharomyces</i> <i>cerevisiae</i> Suspensions on Germination: An Experimental Study

The use of natural alternatives, such as microbes, to support seed germination is becoming more important as farmers seek eco-friendly ways to grow crops. This study examined how soaking tomato seeds in Spirulina or yeast suspensions affect their germination. Methods: Tomato seeds were soaked in Spirulina, yeast, or distilled water for 24 h as controls. The seeds were then placed in Petri dishes and observed for nine days to record how well and how fast they germinated. Results: Seeds soaked in Spirulina had the best results, with a 96% germination rate and faster growth. The yeast group performed better than the control group, with the lowest rate (70%). Conclusion: Soaking tomato seeds in Spirulina or yeast improved germination. Spirulina yielded the best result. These natural treatments could be useful in farming; however, more tests using different amounts and real field conditions are needed.