蔬菜種子如何辨別新陳?
一看:根據種子某些形狀、大小(xiao)(xiao)、皮(pi)色來鑒別。韭菜(cai)(cai)(cai)、大蔥(cong)、洋(yang)蔥(cong)種(zhong)(zhong)(zhong)子(zi)十(shi)分相(xiang)似,而韭菜(cai)(cai)(cai)呈(cheng)(cheng)馬蹄(ti)形,一(yi)(yi)邊光(guang)(guang)滑、一(yi)(yi)邊不平(ping),大蔥(cong)和(he)洋(yang)蔥(cong)呈(cheng)(cheng)棱形,且比(bi)韭菜(cai)(cai)(cai)種(zhong)(zhong)(zhong)子(zi),大蔥(cong)種(zhong)(zhong)(zhong)皮(pi)烏黑發亮(liang)(liang),洋(yang)蔥(cong)種(zhong)(zhong)(zhong)子(zi)棱較(jiao)大,皮(pi)色也(ye)不如大蔥(cong)亮(liang)(liang)。有(you)的(de)種(zhong)(zhong)(zhong)子(zi)長(chang)短(duan)與果實的(de)長(chang)短(duan)有(you)一(yi)(yi)定的(de)相(xiang)關性(xing),如果長(chang)的(de)黃瓜其種(zhong)(zhong)(zhong)也(ye)細(xi)長(chang)。甘(gan)藍(lan)類種(zhong)(zhong)(zhong)較(jiao)大,芥(jie)菜(cai)(cai)(cai)種(zhong)(zhong)(zhong)較(jiao)小(xiao)(xiao),白(bai)菜(cai)(cai)(cai)油菜(cai)(cai)(cai)種(zhong)(zhong)(zhong)屬中等。甘(gan)藍(lan)種(zhong)(zhong)(zhong)表(biao)皮(pi)較(jiao)粗糙,苤藍(lan)種(zhong)(zhong)(zhong)缺乏光(guang)(guang)澤,花菜(cai)(cai)(cai)種(zhong)(zhong)(zhong)似有(you)一(yi)(yi)層白(bai)霜,油菜(cai)(cai)(cai)種(zhong)(zhong)(zhong)中總有(you)一(yi)(yi)些黃粒種(zhong)(zhong)(zhong)子(zi),類似未成熟(shu)的(de)嫩種(zhong)(zhong)(zhong)。白(bai)菜(cai)(cai)(cai)種(zhong)(zhong)(zhong)黑亮(liang)(liang)為新(xin)籽,種(zhong)(zhong)(zhong)子(zi)顏色灰暗、有(you)白(bai)霜的(de)為陳籽。
二聽:將豆類種(zhong)子抓(zhua)一把在手中搖(yao)動(dong),聽其(qi)(qi)聲(sheng)(sheng)音的(de)(de)清脆程度。聲(sheng)(sheng)音脆的(de)(de)其(qi)(qi)含水(shui)量低(di),多(duo)為失(shi)去發芽率(lv)的(de)(de)陳種(zhong)。聲(sheng)(sheng)音沉濁,不清脆的(de)(de)發芽率(lv)好,可(ke)用(yong)。
三聞:嗅種子(zi)的(de)氣味。芹菜香味濃的(de)為新籽,無(wu)香味為陳籽。洋蔥種子(zi)帶洋蔥味,辣椒(jiao)種有辣味,甜椒(jiao)種無(wu)辣味。
四捏:用(yong)(yong)手抓一把黃瓜籽(zi),如許多種籽(zi)粘(zhan)在手上為新籽(zi),不(bu)粘(zhan)則為陳(chen)籽(zi)。用(yong)(yong)三(san)個手指(zhi)撮番茄(qie)種子輕輕搓動,指(zhi)感滑溜的(de)多為不(bu)發(fa)芽的(de)陳(chen)籽(zi)(其毛茸柔軟)。
五掐:用(yong)手(shou)指甲掐白菜種(zhong)子和(he)茄子,能掐成(cheng)兩半的(de)一般都為失去發(fa)芽力的(de)陳(chen)種(zhong),不(bu)能用(yong)。
六碾:將十字花科(ke)含油性的種(zhong)子,放在板上(shang)用(yong)(yong)指甲碾壓(ya),壓(ya)后就散(san)且內(nei)部顏色(se)發(fa)紅(hong),則該種(zhong)子已失去發(fa)芽力不能(neng)使(shi)用(yong)(yong),經碾壓(ya)不散(san)而(er)成餅狀,內(nei)部呈淡(dan)綠色(se)的,該種(zhong)發(fa)芽力就好。
七嘗:用(yong)口咬(yao)舌嘗。芥(jie)菜、雪里菜種(zhong)(zhong)子有(you)(you)(you)(you)較濃的(de)辣(la)(la)味;甘(gan)藍、花菜、苤藍種(zhong)(zhong)子有(you)(you)(you)(you)苦味;油菜種(zhong)(zhong)子有(you)(you)(you)(you)甜(tian)(tian)昧;白菜種(zhong)(zhong)味淡,新種(zhong)(zhong)較舊種(zhong)(zhong)味重(zhong);韭菜、大蔥和洋蔥種(zhong)(zhong)子也各(ge)帶各(ge)自的(de)氣味;辣(la)(la)椒有(you)(you)(you)(you)辣(la)(la)味、甜(tian)(tian)辣(la)(la)椒無辣(la)(la)味。
蔬菜作物新陳種子識別技巧
1、油(you)菜:油(you)菜籽剝去種皮進行(xing)觀察(cha),凡幼芽、幼根帶青白色(se),子葉帶青綠(lv)色(se)、黃白色(se)、黃色(se)且濕潤、有(you)彈(dan)性的(de)(de)為有(you)生命(ming)力的(de)(de)種子;而幼芽、幼根帶褐(he)色(se),子葉亦(yi)呈(cheng)褐(he)色(se)干癟、皺(zhou)縮的(de)(de)為已經死亡的(de)(de)種子。
2、白菜:種子(zi)壽命3-5年(nian),使(shi)用年(nian)限2-4年(nian)。成(cheng)熟飽滿的新種子(zi)表皮呈(cheng)(cheng)鐵銹色(se)(se)或紅褐(he)色(se)(se),成(cheng)熟種子(zi)為(wei)金紅色(se)(se),表皮光(guang)滑(hua)新鮮,胚芽處(chu)略凹(ao),用指甲(jia)壓開(kai),子(zi)葉米黃色(se)(se)或黃綠(lv)色(se)(se),油(you)脂較多,表皮不(bu)易破裂(lie);陳種子(zi)表皮呈(cheng)(cheng)暗(an)(an)鐵銹色(se)(se)或深褐(he)色(se)(se),發暗(an)(an)、無光(guang)澤,常有一(yi)層“白(bai)霜”,用指甲(jia)壓開(kai),子(zi)葉呈(cheng)(cheng)橙黃色(se)(se),表皮碎裂(lie)成(cheng)小塊。
3、黃瓜:種子壽命3-5年,使(shi)用年限2-3年。新種子表皮(pi)為(wei)乳(ru)白色(se)或白色(se),有光澤,端部毛(mao)刺較尖,種皮(pi)較韌,剝開時(shi)片(pian)與片(pian)相連,種仁放在(zai)(zai)紙(zhi)(zhi)上(shang)一壓成泥狀,紙(zhi)(zhi)被油(you)脂(zhi)印(yin)染變色(se);陳種子表皮(pi)無光澤,有黃斑(ban),端部毛(mao)刺較鈍,種皮(pi)較脆,剝時(shi)不易相連,種仁放在(zai)(zai)紙(zhi)(zhi)上(shang)壓時(shi)成片(pian)狀,紙(zhi)(zhi)不易印(yin)染變色(se)。
4、番(fan)茄:種(zhong)子壽命3-6年,使用(yong)年限2-3年。新種(zhong)子種(zhong)毛整齊、斜生,長而(er)細軟,用(yong)手搓無刺(ci)手心(xin)感,種(zhong)毛不(bu)易(yi)被搓掉(diao),切開番(fan)茄種(zhong)子時(shi)種(zhong)仁易(yi)擠出(chu),呈乳白色(se),用(yong)指甲(jia)壓(ya)種(zhong)仁成(cheng)泥狀(zhuang),油脂(zhi)可印染紙;陳種(zhong)子用(yong)手搓手心(xin)有刺(ci)痛(tong)感,種(zhong)毛易(yi)被搓掉(diao)或搓亂,切開后種(zhong)仁呈黃白色(se),用(yong)指甲(jia)壓(ya)種(zhong)仁成(cheng)片狀(zhuang),油脂(zhi)少,不(bu)易(yi)染紙。
5、茄子(zi)(zi):種子(zi)(zi)壽(shou)命(ming)3-6年(nian),使用年(nian)限2-3年(nian)。新種子(zi)(zi)表皮(pi)橙(cheng)黃色,邊緣略帶黃色,用牙(ya)齒咬時(shi)易滑落(luo),用手(shou)(shou)扭時(shi)有韌(ren)性,破處卷曲,子(zi)(zi)葉與(yu)種皮(pi)不易脫(tuo)開;陳(chen)種子(zi)(zi)表皮(pi)無光澤(ze),呈淺橙(cheng)黃色,邊緣與(yu)中心色澤(ze)一致,用手(shou)(shou)扭時(shi)無韌(ren)性,破處整齊,皮(pi)較(jiao)脆。
6、辣椒:種(zhong)子壽命3-4年(nian),使用年(nian)限2-3年(nian)。新種(zhong)子表皮呈(cheng)深米黃(huang)(huang)色(se),臍部(bu)橙(cheng)黃(huang)(huang)色(se),有(you)光(guang)澤,牙齒咬時(shi)柔軟不(bu)易被折斷,辣味較大;陳種(zhong)子表皮呈(cheng)淺米黃(huang)(huang)色(se),臍部(bu)淺橙(cheng)黃(huang)(huang)色(se)或(huo)無(wu)(wu)橙(cheng)黃(huang)(huang)色(se),無(wu)(wu)光(guang)澤,牙咬時(shi)硬而脆(cui),易折斷,辣味小或(huo)無(wu)(wu)辣味。
7、蔥(cong)蒜(suan)類蔬菜:種子(zi)壽(shou)命1-2年(nian)(nian),使用(yong)年(nian)(nian)限1年(nian)(nian)左右(you)。包括洋蔥(cong)、大(da)蔥(cong)、韭菜等。新種子(zi)表(biao)皮(pi)深黑色(se),有光澤,胚(pei)乳白色(se),具有該品種原(yuan)有的腥味;陳種子(zi)表(biao)皮(pi)黑色(se)發暗,胚(pei)乳發黃。