The storage of the leek seed has relatively strict temperature requirements, so the Chen seeds do not germinate every other year. Even if they can germinate, they will die when they grow to about 5 to 7 centimeters after emergence, and their survival rate can only reach about 15%. Therefore, the identification and differentiation of new seeds in the production of leeks is very important. There are four main steps to identify the species of leeks:
A look: The new amaranth seeds are shiny and shiny, and Chen seeds are dark and dull. The new seed whitish whitish, while the Chen seed umbilicus was tan or brown.
Second touch: The new seed feels smoother, softer and more elastic; Chen seeds are more astringent and relatively harder.
Three textures: After the new seeds are cut off, if the cross-section of the endosperm starch is flour-like, it is Chen seeds; if it is doughy (that is, sticky) is a new seed, the new seeds are not broken after being bitten by teeth.
Four flavors: The new seeds are pungent, while the Chen seeds are very light or not.
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