Squeezed fruits of gabiroba were submitted to various treatments to remove the mucilage covering the seeds. The seeds were directly washed or fermented in different compounds. The concentration and duration of fermentation varied according to the compound. The fermentation process favoured the maintenance of seed viability and vigour. The mucilage increased the incidence of fungi, which was probably the reason for decreasing seed quality in the absence of fermentation. The compounds that generated basic pH (calcium hydroxide and sodium carbonate) decreased seed quality. Those that favoured acidic pH (absence of compounds, chloridric acid, acetic acid and sodium hypochlorite) had practically no effect on fermentation speed and seed quality. The fermentation in ammonium hydroxide, which was dose to neutral (pH 6.0), was the most efficient method for extracting seeds, resulting in 100% germination.