How to tell the difference between vegetable seeds

Cruciferous vegetables such as cabbage, radish, cabbage, mustard, broccoli and other new seeds have a smooth, shiny surface with a clear scent. After being pressed with nails, they become flakes, with oil spillage, and cotyledons pale yellow or yellow-green. The seed epidermis is dull and dull, often with a layer of "white frost," with a greasy smell. It is crushed with nails and the seed coat falls off, with less oil, and cotyledons yellow or dark yellow.

The surface of the new onion seeds is shiny, dark black, and scented. Chen seeds have a dark skin and yellow endosperm.

The spinach seed new seed has a yellow-green seed coat with a delicate fragrance, and the starch inside the seed is white. The seed coat of stale seeds is yellow or gray-yellow and musty. The starch inside the seeds is light gray or gray.

The skin of the new seed of the celery seed is yellowish green and slightly spicy. The skin of chen seeds is dark earthy yellow, and the pungent aroma is light.

The eggplant seed new seed has a creamy yellow skin and is shiny. It will slip off if the seed is bitten by the front teeth. The skin of chen seeds is khaki, red and dull. It is easy to bite if the seeds are bitten by incisors.

The surface of the new seeds of pepper seeds is shiny and spicy. The rusty surface of the stale seeds is matt and has a low spiciness.

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