Eggplant scalding pregermination method

Abstract

The invention discloses an eggplant scalding pregermination method, and belongs to the field of pregermination. The method comprises the following steps: processing seeds, scalding seeds, soaking seeds at intervals, arranging a place, carrying out variable temperature pregermination, and managing and protecting the pregermination. The method specifically comprises the following steps: removing impurities from the seeds, soaking the seeds in water with a temperature of 25 DEG C for 30 minutes, scrubbing the seeds for 3 to 5 times to remove the pectin attached on the seed coats, and then carrying out seed scalding after the cleaning; wherein the seed scalding comprises the following steps: soaking the infiltrated seeds in cool water, adding water with a temperature of 90 DEG C under quick stirring so as not to burn the seeds, stopping to add hot water when the water temperature reaches 75 DEG C, maintaining the temperature for 5 minutes, the stirring the water until the water temperature reaches 30 DEG C, and keeping on soaking the seeds at a room temperature. Compared the conventional pregermination technology, the time when 50% of seeds geminates is 128 hours earlier, and the time when 90% of seeds geminates is 152 hours earlier. Moreover, the germination potential of the seeds is uniform, the spouts are strong, and the phenomenon of rotten sprout and bad seed is avoided. The method has the advantages of strong practicality and simple and convenient operation, and thus is welcome by vegetable growers.

Description

technical field [0001] The invention relates to the field of accelerating germination, in particular to a method for accelerating germination by scalding eggplant seeds. Background technique [0002] Eggplant is a member of the Solanaceae family, one of the few purple vegetables, and a very common home-cooked vegetable on the table. The purple color is due to the delphinidin and its glycosides contained in the pericarp cells, and when ripe, both green and purple fruits turn brownish yellow. Edible parts include the peel, placenta and "heart marrow". They are all composed of spongy parenchyma with many intercellular spaces and soft tissues. Eggplant is rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. [0003] The seed coat of eggplant is a thick leathery cuticle with a lot of pectin attached. It is difficult for water and oxygen to enter, while eggplant is more sensitive to oxygen when it germinates. If the...

AI Technical Summary

Problems solved by technology

[0003] The seed coat of eggplant is a thick leathery cuticle with a lot of pectin attached. It is difficult for water and oxygen to enter, while eggplant is more sensitive to oxygen when it germinates. If there is too much water, the seeds will absorb water excessively, making the seed coat The denser it is, the more difficult it is for oxygen to pass through, which will cause the lack of oxygen inside the seeds, delay the germination time, and significantly reduce the germination potential

Therefore, the conventional germination method currently used in actual production is to scald the seeds in hot water at 55°C and soak the seeds continuously for 24 hours. It takes 6-8 days to germinate about 50% of the seeds, and the length of the seed buds is uneven, so the seeds must be sown immediately. , otherwise the too long seed buds are easy to break, and the seeds are prone to rot due to too long germination time