The identification methods of vegetable seeds mainly include the sensory identification method and the germination identification method. First, the sensory identification method 1. The vegetable seeds of the common cruciferous species: such as cabbage, sweet potato, radish, etc., the skin of the fresh seeds is smooth, and the nails can be used. Pressed cake, oil, cotyledons yellow-green. The old seeds have a dark skin, a fragile crush, a hazel taste, and a deep yellow cotyledon. 2. Solanaceae vegetables: The new seeds are shiny yellow, and the seeds are easy to slide off; the old seeds are yellow and easy to bite. 3, melons and vegetables: The seeds of the new seeds are yellow-green, with a lot of oil and aroma, and the old seed seeds are dark yellow with hazel flavor. 4, beans vegetables: new seeds bright color, white umbilical harder; old seeds are dark, yellow umbilical. 5, pepper: new seeds spicy, old seeds, spicy small. 6, celery: new seeds yellow, rich flavor, old seeds yellow, tasteless. 7, spinach: new seeds yellow-green, old seeds yellow. Second, germination identification method: At a temperature of 25 degrees - 30 degrees, cucumber germination 1-2 days, tomatoes, beans 2-3 days of germination. Eggplant and pepper sprout for 4-7 days. Cabbage and radish sprout at a temperature of 20-25 degrees for 2-3 days. Celery sprouts at a temperature of 15-20 degrees for 5-6 days. Germination rate was calculated after germination. For example, new seeds are produced with fast teeth and high germination rate. During the germination process, it is necessary to diligently inspect, dig, and add water to make the seeds heat and absorb evenly.
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