During growth and development of tomato plant is labeled with colored ribbon or sticks those plants, which fruiting abundantly, giving the tomatoes of high commercial-quality, characterized by resistance to diseases, ripening, and heat resistance. From them is taking away the largest and most ripened tomatoes from the second and subsequent picking. The tomatoes of the first picking are often ugly, with the week seeds. The most productive and precocious progeny produce seeds obtained from the tomato of the second and third pickings.
Quite ripe tomatoes are cut across and tomato seeds are selected. Selected tomato seeds with pulp and juice are left to ferment for two to three days. This fermentation is one of the preventive measures against diseases transmitted from seed. Then the juice is drained together with the pulp. Seeds fallen on the bottom are washed with water and thoroughly dried in the air, scattering them in a thin layer of plywood sheets or burlap stretched over a frame. One kg of fruit yields 3-4g of tomato seeds.