蔬菜種子如何辨別新陳？

一看：根據種子某些形(xing)狀(zhuang)、大(da)小、皮色(se)(se)來鑒別。韭(jiu)菜(cai)、大(da)蔥(cong)、洋蔥(cong)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子十分相(xiang)似(si)(si)，而韭(jiu)菜(cai)呈馬蹄形(xing)，一(yi)邊光(guang)滑、一(yi)邊不(bu)平，大(da)蔥(cong)和洋蔥(cong)呈棱形(xing)，且比(bi)韭(jiu)菜(cai)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子，大(da)蔥(cong)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)皮烏黑發亮，洋蔥(cong)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子棱較(jiao)(jiao)大(da)，皮色(se)(se)也(ye)(ye)不(bu)如(ru)大(da)蔥(cong)亮。有(you)(you)(you)的(de)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子長(chang)短與果實的(de)長(chang)短有(you)(you)(you)一(yi)定的(de)相(xiang)關性，如(ru)果長(chang)的(de)黃瓜其種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)也(ye)(ye)細長(chang)。甘(gan)藍類種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)較(jiao)(jiao)大(da)，芥菜(cai)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)較(jiao)(jiao)小，白菜(cai)油菜(cai)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)屬中(zhong)等。甘(gan)藍種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)表皮較(jiao)(jiao)粗糙，苤藍種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)缺乏光(guang)澤(ze)，花菜(cai)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)似(si)(si)有(you)(you)(you)一(yi)層白霜，油菜(cai)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)中(zhong)總有(you)(you)(you)一(yi)些黃粒種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子，類似(si)(si)未(wei)成(cheng)熟的(de)嫩種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)。白菜(cai)種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)黑亮為(wei)新籽(zi)，種(zhong)(zhong)(zhong)(zhong)(zhong)(zhong)子顏色(se)(se)灰暗、有(you)(you)(you)白霜的(de)為(wei)陳籽(zi)。

二聽：將豆(dou)類種子抓一把(ba)在(zai)手中(zhong)搖(yao)動，聽其(qi)聲(sheng)音的(de)清脆(cui)程度。聲(sheng)音脆(cui)的(de)其(qi)含(han)水(shui)量低，多為(wei)失去(qu)發芽率的(de)陳種。聲(sheng)音沉濁，不(bu)清脆(cui)的(de)發芽率好(hao)，可(ke)用。

三聞：嗅種(zhong)子(zi)的氣味(wei)(wei)。芹菜香味(wei)(wei)濃的為新籽，無香味(wei)(wei)為陳籽。洋(yang)蔥(cong)種(zhong)子(zi)帶(dai)洋(yang)蔥(cong)味(wei)(wei)，辣椒種(zhong)有(you)辣味(wei)(wei)，甜椒種(zhong)無辣味(wei)(wei)。

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四捏：用手(shou)抓(zhua)一把(ba)黃(huang)瓜籽(zi)(zi)，如許多種(zhong)籽(zi)(zi)粘(zhan)在手(shou)上為(wei)新籽(zi)(zi)，不(bu)(bu)粘(zhan)則為(wei)陳籽(zi)(zi)。用三個手(shou)指撮番(fan)茄種(zhong)子(zi)輕輕搓動，指感滑溜的多為(wei)不(bu)(bu)發芽的陳籽(zi)(zi)(其毛(mao)茸(rong)柔軟)。

五掐：用手指(zhi)甲掐白菜種子和茄子，能(neng)掐成兩半的一般都為(wei)失去發芽力的陳種，不能(neng)用。

六碾：將十字花科含油性的(de)種(zhong)子，放(fang)在板(ban)上用(yong)指甲碾壓，壓后就散(san)且內部(bu)顏色(se)發紅，則該種(zhong)子已失去發芽(ya)力不能使用(yong)，經碾壓不散(san)而(er)成餅狀，內部(bu)呈淡綠色(se)的(de)，該種(zhong)發芽(ya)力就好。

七嘗：用口咬舌(she)嘗。芥菜(cai)、雪里(li)菜(cai)種(zhong)子有較(jiao)濃的辣(la)(la)味；甘藍、花(hua)菜(cai)、苤藍種(zhong)子有苦味；油菜(cai)種(zhong)子有甜昧；白菜(cai)種(zhong)味淡，新種(zhong)較(jiao)舊種(zhong)味重；韭菜(cai)、大蔥和洋蔥種(zhong)子也各帶各自(zi)的氣味；辣(la)(la)椒(jiao)有辣(la)(la)味、甜辣(la)(la)椒(jiao)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(zi)剝去種皮進行觀察(cha)，凡幼(you)芽、幼(you)根(gen)帶(dai)青白(bai)色，子葉(xie)帶(dai)青綠色、黃(huang)白(bai)色、黃(huang)色且濕(shi)潤、有彈性(xing)的(de)為有生命力的(de)種子；而幼(you)芽、幼(you)根(gen)帶(dai)褐(he)色，子葉(xie)亦(yi)呈褐(he)色干癟、皺縮的(de)為已經死亡的(de)種子。

2、白菜：種子(zi)壽命3-5年，使用年限(xian)2-4年。成(cheng)熟飽滿(man)的新(xin)(xin)種子(zi)表(biao)皮(pi)(pi)呈(cheng)(cheng)鐵銹(xiu)色(se)(se)(se)或紅(hong)褐(he)色(se)(se)(se)，成(cheng)熟種子(zi)為金紅(hong)色(se)(se)(se)，表(biao)皮(pi)(pi)光滑新(xin)(xin)鮮，胚芽處略凹，用指(zhi)(zhi)甲(jia)(jia)壓開，子(zi)葉米黃(huang)色(se)(se)(se)或黃(huang)綠色(se)(se)(se)，油脂較多(duo)，表(biao)皮(pi)(pi)不(bu)易(yi)破(po)裂(lie)；陳種子(zi)表(biao)皮(pi)(pi)呈(cheng)(cheng)暗(an)鐵銹(xiu)色(se)(se)(se)或深(shen)褐(he)色(se)(se)(se)，發暗(an)、無光澤，常有一層“白(bai)霜”，用指(zhi)(zhi)甲(jia)(jia)壓開，子(zi)葉呈(cheng)(cheng)橙(cheng)黃(huang)色(se)(se)(se)，表(biao)皮(pi)(pi)碎裂(lie)成(cheng)小塊(kuai)。

3、黃瓜：種(zhong)子壽命3-5年，使用年限(xian)2-3年。新種(zhong)子表(biao)皮(pi)(pi)(pi)為乳白色或白色，有光澤(ze)，端部(bu)毛(mao)(mao)刺(ci)較尖(jian)，種(zhong)皮(pi)(pi)(pi)較韌，剝(bo)開時片(pian)與片(pian)相(xiang)連，種(zhong)仁放在紙(zhi)上(shang)(shang)一壓成(cheng)泥狀(zhuang)，紙(zhi)被油脂印(yin)染(ran)變色；陳種(zhong)子表(biao)皮(pi)(pi)(pi)無光澤(ze)，有黃斑，端部(bu)毛(mao)(mao)刺(ci)較鈍，種(zhong)皮(pi)(pi)(pi)較脆(cui)，剝(bo)時不(bu)易相(xiang)連，種(zhong)仁放在紙(zhi)上(shang)(shang)壓時成(cheng)片(pian)狀(zhuang)，紙(zhi)不(bu)易印(yin)染(ran)變色。

4、番(fan)茄(qie)：種(zhong)(zhong)(zhong)子(zi)(zi)壽(shou)命3-6年(nian)，使(shi)用年(nian)限2-3年(nian)。新種(zhong)(zhong)(zhong)子(zi)(zi)種(zhong)(zhong)(zhong)毛整齊(qi)、斜生，長而細軟，用手搓(cuo)無(wu)刺手心(xin)(xin)感，種(zhong)(zhong)(zhong)毛不(bu)易被搓(cuo)掉，切開(kai)番(fan)茄(qie)種(zhong)(zhong)(zhong)子(zi)(zi)時(shi)種(zhong)(zhong)(zhong)仁(ren)易擠出，呈(cheng)(cheng)乳(ru)白色，用指甲(jia)(jia)壓種(zhong)(zhong)(zhong)仁(ren)成泥(ni)狀，油脂(zhi)可印染紙(zhi)；陳種(zhong)(zhong)(zhong)子(zi)(zi)用手搓(cuo)手心(xin)(xin)有刺痛感，種(zhong)(zhong)(zhong)毛易被搓(cuo)掉或搓(cuo)亂，切開(kai)后種(zhong)(zhong)(zhong)仁(ren)呈(cheng)(cheng)黃白色，用指甲(jia)(jia)壓種(zhong)(zhong)(zhong)仁(ren)成片(pian)狀，油脂(zhi)少，不(bu)易染紙(zhi)。

5、茄子(zi)(zi)：種(zhong)子(zi)(zi)壽命3-6年，使用年限2-3年。新種(zhong)子(zi)(zi)表皮橙(cheng)(cheng)黃(huang)色，邊緣(yuan)略帶(dai)黃(huang)色，用牙齒(chi)咬時易滑落(luo)，用手(shou)扭(niu)時有韌(ren)(ren)性，破(po)處卷曲(qu)，子(zi)(zi)葉與(yu)種(zhong)皮不易脫(tuo)開(kai)；陳種(zhong)子(zi)(zi)表皮無(wu)光澤，呈淺橙(cheng)(cheng)黃(huang)色，邊緣(yuan)與(yu)中心(xin)色澤一致，用手(shou)扭(niu)時無(wu)韌(ren)(ren)性，破(po)處整齊，皮較脆。

6、辣椒：種(zhong)子壽命3-4年，使用年限2-3年。新(xin)種(zhong)子表(biao)皮呈(cheng)深米黃(huang)色(se)，臍部橙黃(huang)色(se)，有光澤，牙(ya)齒咬時(shi)柔軟(ruan)不易被折斷(duan)，辣味較大(da)；陳種(zhong)子表(biao)皮呈(cheng)淺米黃(huang)色(se)，臍部淺橙黃(huang)色(se)或無橙黃(huang)色(se)，無光澤，牙(ya)咬時(shi)硬而(er)脆，易折斷(duan)，辣味小或無辣味。

7、蔥蒜類蔬菜：種(zhong)子壽命(ming)1-2年(nian)，使用年(nian)限1年(nian)左右。包括洋蔥、大蔥、韭菜等。新(xin)種(zhong)子表(biao)皮深黑(hei)(hei)色，有(you)(you)光(guang)澤，胚(pei)乳白色，具有(you)(you)該品種(zhong)原有(you)(you)的腥味；陳種(zhong)子表(biao)皮黑(hei)(hei)色發(fa)暗，胚(pei)乳發(fa)黃。