Processing method for improving bud ratio of vegetable seeds

Abstract

The invention provides a processing method for improving a bud ratio of vegetable seeds. The method comprises the following steps: selecting vegetable seeds with full and non-damaged granules, and putting the vegetable seeds under a certain illumination condition and spreading the vegetable seeds for 12 to 36 hours; then putting the seeds into a phosphate buffer solution of which the weight is 3 times of that of the seeds, and soaking for 10 to 20 minutes; adding an appropriate amount of white vinegar under a stirring condition, and continuously soaking for 5 to 20 minutes after uniform stirring; conducting filtration, and washing with clear water for 2 to 3 times; blowing the seeds with warm air at 35 plus / minus 2 DEG C; putting the seeds into a dried mixture and burying for 2 to 5 hours;spraying an appropriate amount of prefabricated liquid and continuously stacking for 10 to 15 hours; spreading the seeds and the mixture for 2 to 3 hours under the conditions that a temperature is 30to 35 DEG C and the humidity is 60 to 80 percent; then sieving out the seeds and separating; putting the separated seeds into bactericide, and soaking for 3 to 5 minutes sowing. According to the processing method disclosed by the invention, through reasonable processing on the vegetable seeds, the budding property of the seeds is improved, absorption conversion of nutrient substances is improved,a sterilization and anti-disease effect is good, a bud ratio is up to 99.5 percent or above, a survival ratio is up to 98.6 percent, and the yield per mu is increased by 30 percent or above; moreover, nutrient factor contents in the vegetables are high, and the economic benefit of vegetable planting is effectively increased.

Description

technical field [0001] The invention relates to the technical field of agricultural planting, in particular to a treatment method for improving the germination rate of vegetable seeds. Background technique [0002] In the process of vegetable planting, low germination rate, rotten roots, and insect damage often occur. In addition to the influence of the external environment, a large part of the reasons for these situations appear on the vegetable seeds. In the existing vegetable planting process, instead of paying attention to the pretreatment of vegetable seeds, the focus is on the management after sowing. However, vegetable seeds often contain bacteria, which have a profound impact on seed germination, seedling development, and even later growth. Untreated vegetable seeds have low germination rates after sowing due to factors such as poor vitality, insufficient nutrition, and harmful bacteria. Susceptibility to pests and other problems has greatly affected the yield and q...

AI Technical Summary

Problems solved by technology

However, vegetable seeds often contain bacteria, which have a profound impact on seed germination, seedling development, and even later growth. Untreated vegetable seeds have low germination rates after sowing due to factors such as poor vitality, insufficient nutrition, and harmful bacteria. Susceptible to pests and other problems, which greatly affects the yield and quality of vegetables, and reduces the economic benefits of vegetable cultivation