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1. If the dry vegetable seeds are not dried after harvesting, the wet seeds will be easily piled up and become hot or mold will rotten. Some of the seeds will germinate easily due to the large amount of moisture. Therefore, seed drying is an important measure to ensure safe storage of seeds and extend their useful life. After the seeds are dried, not only the moisture content of seeds can be reduced, but also some pathogens and pests can be killed, the physiological activities of seeds can be weakened, and the storability of seeds can be enhanced.
The speed of seed drying is mainly related to air temperature, relative humidity and air flow speed. If the seed is placed under conditions of high temperature, low relative humidity, and high wind speed, the drying speed is fast, and vice versa. Smaller seeds, seed surface loose, more capillary gaps, easier to dry. on the contrary. Larger seeds. Seed surface with waxy layer, small capillary, it is more difficult to dry. However, the conditions for providing seed drying must be ensured without affecting the viability of the seeds. If the freshly harvested seeds have a high water content and most of the seeds are in the post-maturation stage, their physiological metabolism will be strong. Therefore, the drying at low temperature and the high temperature followed by a slow drying method are often used for drying. Otherwise, even if the seeds reach the drying requirement, because the seed viability has been affected, it will lose the significance of drying.
Second, the structure of the seed itself and its chemical composition also have different requirements for drying. For vegetable seeds whose main components are starches, such as spinach, beet, etc., the seed structure is loose, the wet power is strong, and it is relatively easy to dry. A faster drying method can be used, and the drying effect is also obvious. For protein seeds, such as soybeans, broad beans, etc., seed coats are loose and easily dehydrated. For example, under conditions of high temperature and rapid drying, the moisture in the cotyledons evaporates slowly, the water in the seed coats evaporates quickly, and it is easy to make seeds. The skin ruptures and loses its protective effect. At the same time, the protein is easily degenerated and loses its hydrophilicity at high temperatures, affecting the seed viability. Therefore, a low-temperature, slow-drying method is generally used for such seeds. In practical applications, legume seeds are often exposed in the sun, and when the seeds are fully dried they are threshed. This is also the reason for this. For oleic seeds, such as the cruciferous vegetable seeds, these seeds contain large amounts of fat and are not hydrophilic substances. In contrast, the moisture of such seeds is easier to disperse than the above two types of seeds and can be dried under high temperature and rapid conditions. However, these seed seeds are small, and the seed coat is crunchy and easy to break. It is also easy to remove oil at high temperatures. Therefore, in practical applications, the method of mixing grains with shells is often used, which can not only promote drying, but also reduce the number of turnings and prevent oil from running.
Seed drying methods include natural drying, sun drying and artificial mechanical drying.
Natural drying refers to the process of the natural loss of water due to the difference in moisture and air humidity within the seeds of seeds that are at maturity or during storage. It is greatly affected by air temperature, humidity and wind speed. In South China, in spring and summer, more rain occurs, seeds are not sun-heated, and loofahs are often harvested in a ventilated place to allow them to air-dry and then grow. After kale is also harvested, it is allowed to dry naturally for a period of time before it is taken out and then dried.
The sun drying method is simple, low cost, economical and safe, under normal circumstances is not easy to lose viability, usually used in melons, cucumbers, pumpkins, tomatoes, eggplants, watermelons and other seeds after threshing is still moist. However, sometimes it is limited by the weather conditions. At the same time, it is necessary to pay attention to fully clean up the drying field before the sun to avoid mechanical mixing. In addition, all vegetable seeds should not be exposed directly on the cement drying field to prevent excessive temperature and damage the seeds. When using the sun for drying, it is also necessary to thinly divert grounds and allow the seeds to increase the contact surface with sunlight and dry air to make the seeds dry evenly.
Artificial mechanical drying, also known as mechanical drying, has the advantages of rapid precipitation, high work efficiency, and freedom from natural weather conditions. However, artificial mechanical drying facilities are relatively expensive, and the technical requirements are more stringent. The use of improper seeds can easily lead to loss of viability. In conditional units, drying facilities on food can be borrowed, but safe and reliable mechanical drying facilities must be selected.
2. The selection of seeds for seed cleaning has a direct impact on the yield and quality of seeds; good selection work can increase seed yield and improve seed quality. Through the cleanup, all the dead leaves, fruit residue, clods, sickness, disease,
Eggs and other eggs are cleared to improve the use value of seeds and reduce the spread of pests and diseases.
The commonly used methods for seed cleaning include wind separation, screening separation and specific gravity separation.
Wind-separation is the use of a blower to separate light seeds from heavy seeds and to separate the seeds from lighter fruity debris.
Screening and separation uses the size and shape of the mesh to sieve the seed layer by layer to remove the inclusions.
The principle of specific gravity separation is mainly based on the difference in the density or specific gravity of seeds and inclusions. For example, onions, tomatoes, cucumbers, etc., are washed with flowing water, and according to the difference in the specific gravity of seeds, seeds of major seeds are collected and lighter inclusions are removed.
The three are sometimes used on their own, and sometimes they are also used together.
3. In the process of seed storage, transportation, and sales, seed packaging ensures that the seed has a strong vitality in order to prevent miscellaneous, deteriorative, and pest-infested varieties, and to properly package the seeds. In addition, the standardized seed packaging is also conducive to enhancing the competitiveness of domestic and foreign markets and preventing counterfeit bulk seeds from being harmed by vegetable farmers.
For the basic requirements of packaging, on the one hand, the packaging container must be moisture-proof, non-toxic, non-breakable, and lighter in weight. Currently widely used are sacks, cloth bags, paper bags, tin cans, polyethylene foil composite bags and polyethylene bags. Sack bags are mainly used for the packaging of a large number of seeds for short-term storage or transportation. Tin cans are suitable for long-term storage, sale, or short-lived seeds and expensive seed packaging. Paper bags, polyethylene foil composite bags, polyethylene bags, etc. are mainly used as seed retail small packages. On the other hand, it is required that the moisture content and the cleanliness of the packaged seeds should be in line with the standards, and the labels that are in conformity with the packaged seeds should be printed or pasted on the packaging containers, including the names of the crops and varieties, the date of the seeds collected, and the quality of the seeds. Standards, seed quantity, cultivation points, etc.
(2) Seed storage seeds are generally not immediately sown after harvest, and in particular commodity seeds often require a storage period. Therefore, ensuring the viability of seeds during the storage period is also a necessary measure to ensure production needs.
During the storage process, there are many factors that affect the viability of the seeds. The first factor is the seed itself, that is, the life span of the seed is related to its own heredity. According to the research results of seed life under the same storage conditions, the seeds can be divided into three types: longevity, intermediate and shortlived. Those with a life span of 15 years or more are called long-lived seeds; 3-15 years are intermediate-life seeds (or seeds); and 3 years or shorter are short-lived seeds. The second factor is the storage environment, that is, the temperature, humidity, and air composition during storage also have a decisive influence on the viability of the stored seeds. They act by affecting the respiration of the seeds. If the seeds are under conditions of high temperature, high humidity and aerobic conditions, their respiration will be vigorous, which will accelerate the decomposition and consumption of the stored nutrients and generate a large amount of heat, thus causing the seeds to become mildly rotten. If the seeds are exposed to high temperatures, high temperatures, and lack of oxygen, the seeds are forced to undergo stronger anaerobic respiration, resulting in the accumulation of toxic substances that can lead to seed poisoning and loss of germination power. Generally, storage under low temperature and dry conditions can greatly extend the lifespan and useful life of the seed.
In addition, the ecological conditions, seed harvesting, threshing, drying, processing, and transportation of seeds when they are formed on the mother plant, if improperly handled, as well as pests and diseases during storage, will also have a certain impact on the viability of the stored seeds.
Processing and storage of vegetable seeds
(1) Processing of Seeds After ripening, the seeds of vegetables are processed and processed. The procedures mainly include drying, cleaning, and packaging.