Seed soaking three methods
First, cold water soaking seed with 22 ~ 30 °C water, but can not afford disinfection. This method is applicable to all kinds of vegetable seeds. The soaking time depends on the thickness of the seed coat and the water temperature. Seeds of common cabbage and legumes are soaked for 1 to 2 hours. Seeds of cucumber, melon and pumpkin are soaked for 3 to 4 hours. Seeds of Chinese cabbage and radish are soaked for 4 to 5 hours. Seeds of lettuce are soaked for 7 to 8 hours. Solanaceae, gourd, melon Soaked zucchini for 8 to 12 hours; watermelon, bitter gourd, celery, carrot, and spinach seeds soaked for 24 hours. Soaking time should not be too long, the principle of full absorption of seeds. Change the water every 5-8 hours during soaking. When seed coats of bean seeds are swollen and crumpled, they can be picked up and ready for sowing. After other seeds are soaked, they are packaged out, and the water film attached to the seed is forced to fall off and then germinated.
Second, warm water soup soaking seed into the pot first, then slowly poured into 50 ~ 55 °C warm water (2 parts of cold water boiled water 1) while stirring, continue to soak. This method has a certain degree of disinfection, Solanaceae, melons, cabbage seeds can be applied.
Third, hot water soaking can be first submerged seeds with cold water, and then 80 ~ 90 °C hot water while stirring while stirring, the water temperature to 55 °C, stop stirring, and maintain this water temperature of 7 to 8 minutes, and then soaking. The amount of hot water must not exceed 5 times the seed volume. This method is suitable for seeds with thick seed coat, such as wax gourd, eggplant and cucumber. The bactericidal effect is obvious and the soaking time can be shortened, but care should be taken to prevent the seeds from being burned. Seeds should be fully dried because the smaller the water content of seeds, the more able to endure the high-temperature stimulation.
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