蔬菜種子如何辨別新陳？

一看：根據種子某(mou)些形(xing)狀、大(da)小、皮色(se)來鑒別。韭菜(cai)、大(da)蔥(cong)、洋蔥(cong)種(zhong)(zhong)(zhong)子(zi)十分相似(si)，而韭菜(cai)呈(cheng)馬蹄形(xing)，一(yi)邊光滑、一(yi)邊不(bu)平，大(da)蔥(cong)和(he)洋蔥(cong)呈(cheng)棱形(xing)，且(qie)比韭菜(cai)種(zhong)(zhong)(zhong)子(zi)，大(da)蔥(cong)種(zhong)(zhong)(zhong)皮烏黑(hei)發亮，洋蔥(cong)種(zhong)(zhong)(zhong)子(zi)棱較(jiao)(jiao)大(da)，皮色(se)也不(bu)如(ru)大(da)蔥(cong)亮。有的(de)種(zhong)(zhong)(zhong)子(zi)長(chang)短與果實(shi)的(de)長(chang)短有一(yi)定的(de)相關性，如(ru)果長(chang)的(de)黃(huang)瓜其種(zhong)(zhong)(zhong)也細(xi)長(chang)。甘藍(lan)類種(zhong)(zhong)(zhong)較(jiao)(jiao)大(da)，芥菜(cai)種(zhong)(zhong)(zhong)較(jiao)(jiao)小，白(bai)菜(cai)油菜(cai)種(zhong)(zhong)(zhong)屬中(zhong)等。甘藍(lan)種(zhong)(zhong)(zhong)表皮較(jiao)(jiao)粗糙，苤(pie)藍(lan)種(zhong)(zhong)(zhong)缺(que)乏光澤，花(hua)菜(cai)種(zhong)(zhong)(zhong)似(si)有一(yi)層白(bai)霜，油菜(cai)種(zhong)(zhong)(zhong)中(zhong)總(zong)有一(yi)些黃(huang)粒(li)種(zhong)(zhong)(zhong)子(zi)，類似(si)未成熟的(de)嫩種(zhong)(zhong)(zhong)。白(bai)菜(cai)種(zhong)(zhong)(zhong)黑(hei)亮為新籽，種(zhong)(zhong)(zhong)子(zi)顏色(se)灰暗、有白(bai)霜的(de)為陳籽。

二聽：將豆類種子(zi)抓一把(ba)在手中搖動，聽其聲(sheng)音的清(qing)脆(cui)程度。聲(sheng)音脆(cui)的其含(han)水量低(di)，多為(wei)失(shi)去(qu)發芽(ya)率(lv)的陳種。聲(sheng)音沉濁，不(bu)清(qing)脆(cui)的發芽(ya)率(lv)好，可用。

三聞：嗅種子(zi)的(de)氣味(wei)。芹(qin)菜香味(wei)濃的(de)為新(xin)籽，無(wu)香味(wei)為陳籽。洋(yang)蔥種子(zi)帶洋(yang)蔥味(wei)，辣椒(jiao)種有(you)辣味(wei)，甜椒(jiao)種無(wu)辣味(wei)。

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四捏：用(yong)手抓(zhua)一把黃瓜籽(zi)(zi)，如(ru)許(xu)多(duo)(duo)種籽(zi)(zi)粘(zhan)在(zai)手上為(wei)新籽(zi)(zi)，不粘(zhan)則為(wei)陳籽(zi)(zi)。用(yong)三個手指(zhi)撮番茄種子(zi)輕(qing)輕(qing)搓動，指(zhi)感滑溜的多(duo)(duo)為(wei)不發芽的陳籽(zi)(zi)(其毛茸柔軟)。

五掐：用手指甲掐白菜種子(zi)和茄子(zi)，能掐成兩半的一般(ban)都為失去發芽(ya)力的陳種，不能用。

六碾：將十字(zi)花科含油(you)性的種(zhong)子，放(fang)在板上用(yong)指甲碾(nian)壓(ya)(ya)，壓(ya)(ya)后就散且內(nei)部顏色發紅，則該種(zhong)子已失去(qu)發芽力不能(neng)使用(yong)，經碾(nian)壓(ya)(ya)不散而成餅狀，內(nei)部呈淡(dan)綠色的，該種(zhong)發芽力就好。

七嘗：用(yong)口咬舌嘗。芥菜、雪(xue)里菜種子(zi)(zi)有(you)(you)較(jiao)濃(nong)的(de)辣味(wei)；甘藍、花菜、苤(pie)藍種子(zi)(zi)有(you)(you)苦味(wei)；油菜種子(zi)(zi)有(you)(you)甜昧；白菜種味(wei)淡，新種較(jiao)舊種味(wei)重；韭菜、大蔥(cong)和洋蔥(cong)種子(zi)(zi)也各帶各自的(de)氣味(wei)；辣椒有(you)(you)辣味(wei)、甜辣椒無辣味(wei)。

蔬菜作物新陳種子識別技巧

1、油菜(cai)：油菜(cai)籽剝去(qu)種(zhong)皮(pi)進行觀(guan)察，凡幼(you)芽、幼(you)根(gen)帶青白色(se)(se)，子(zi)葉(xie)帶青綠色(se)(se)、黃白色(se)(se)、黃色(se)(se)且濕潤、有彈性的(de)(de)為有生(sheng)命(ming)力的(de)(de)種(zhong)子(zi)；而幼(you)芽、幼(you)根(gen)帶褐(he)色(se)(se)，子(zi)葉(xie)亦(yi)呈(cheng)褐(he)色(se)(se)干(gan)癟、皺縮(suo)的(de)(de)為已經死亡(wang)的(de)(de)種(zhong)子(zi)。

2、白菜：種(zhong)子(zi)壽命3-5年，使用年限2-4年。成(cheng)熟飽滿的(de)新(xin)種(zhong)子(zi)表皮(pi)呈鐵銹色(se)或(huo)(huo)紅褐(he)色(se)，成(cheng)熟種(zhong)子(zi)為金紅色(se)，表皮(pi)光(guang)滑新(xin)鮮，胚芽(ya)處(chu)略凹，用指甲(jia)壓開，子(zi)葉米(mi)黃(huang)(huang)色(se)或(huo)(huo)黃(huang)(huang)綠色(se)，油脂較多，表皮(pi)不易破裂；陳種(zhong)子(zi)表皮(pi)呈暗鐵銹色(se)或(huo)(huo)深褐(he)色(se)，發暗、無光(guang)澤，常有一(yi)層“白(bai)霜”，用指甲(jia)壓開，子(zi)葉呈橙黃(huang)(huang)色(se)，表皮(pi)碎裂成(cheng)小塊。

3、黃瓜：種(zhong)(zhong)子壽命3-5年(nian)(nian)，使用年(nian)(nian)限2-3年(nian)(nian)。新種(zhong)(zhong)子表皮(pi)(pi)為乳白色或白色，有光澤(ze)，端(duan)部(bu)毛(mao)刺(ci)較尖，種(zhong)(zhong)皮(pi)(pi)較韌，剝(bo)開時片(pian)與片(pian)相連，種(zhong)(zhong)仁放在紙上一壓成(cheng)泥狀，紙被油脂印染(ran)變(bian)色；陳種(zhong)(zhong)子表皮(pi)(pi)無光澤(ze)，有黃斑，端(duan)部(bu)毛(mao)刺(ci)較鈍，種(zhong)(zhong)皮(pi)(pi)較脆，剝(bo)時不易相連，種(zhong)(zhong)仁放在紙上壓時成(cheng)片(pian)狀，紙不易印染(ran)變(bian)色。

4、番(fan)茄(qie)：種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子(zi)(zi)壽命3-6年(nian)，使(shi)用(yong)年(nian)限2-3年(nian)。新種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子(zi)(zi)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)毛整齊、斜生，長(chang)而細軟，用(yong)手搓(cuo)無刺(ci)(ci)手心感，種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)毛不(bu)易被(bei)搓(cuo)掉，切(qie)開番(fan)茄(qie)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子(zi)(zi)時種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)仁(ren)(ren)易擠(ji)出，呈乳白色(se)，用(yong)指(zhi)甲壓種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)仁(ren)(ren)成泥狀(zhuang)，油脂可印染(ran)紙；陳種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子(zi)(zi)用(yong)手搓(cuo)手心有刺(ci)(ci)痛感，種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)毛易被(bei)搓(cuo)掉或搓(cuo)亂，切(qie)開后種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)仁(ren)(ren)呈黃白色(se)，用(yong)指(zhi)甲壓種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)仁(ren)(ren)成片狀(zhuang)，油脂少，不(bu)易染(ran)紙。

5、茄子(zi)：種(zhong)(zhong)子(zi)壽命(ming)3-6年，使用年限(xian)2-3年。新種(zhong)(zhong)子(zi)表(biao)皮橙黃(huang)色(se)，邊緣略帶(dai)黃(huang)色(se)，用牙齒咬時易滑落，用手扭時有韌(ren)性，破(po)處(chu)卷(juan)曲，子(zi)葉(xie)與種(zhong)(zhong)皮不易脫開(kai)；陳種(zhong)(zhong)子(zi)表(biao)皮無(wu)光澤，呈淺橙黃(huang)色(se)，邊緣與中心色(se)澤一致，用手扭時無(wu)韌(ren)性，破(po)處(chu)整齊，皮較脆。

6、辣(la)(la)椒：種子(zi)壽命3-4年，使用(yong)年限2-3年。新種子(zi)表皮呈深米(mi)黃(huang)色，臍部(bu)橙(cheng)黃(huang)色，有光(guang)澤，牙齒咬(yao)時柔軟不易被折斷，辣(la)(la)味(wei)(wei)較大；陳種子(zi)表皮呈淺米(mi)黃(huang)色，臍部(bu)淺橙(cheng)黃(huang)色或無(wu)橙(cheng)黃(huang)色，無(wu)光(guang)澤，牙咬(yao)時硬而脆，易折斷，辣(la)(la)味(wei)(wei)小或無(wu)辣(la)(la)味(wei)(wei)。

7、蔥(cong)蒜類蔬菜(cai)：種子(zi)壽命1-2年(nian)(nian)，使(shi)用(yong)年(nian)(nian)限1年(nian)(nian)左右。包括洋蔥(cong)、大蔥(cong)、韭菜(cai)等。新種子(zi)表(biao)(biao)皮(pi)深(shen)黑色，有(you)光(guang)澤，胚(pei)乳(ru)白色，具有(you)該品種原有(you)的(de)腥味(wei)；陳種子(zi)表(biao)(biao)皮(pi)黑色發(fa)(fa)暗(an)，胚(pei)乳(ru)發(fa)(fa)黃。