How to choose the right vegetable seeds for planting in the open ground

How not to be mistaken when buying seeds for planting vegetables

Any seed is best purchased inspecialized stores. The purchase on the market in most cases disappoints with low germination. You can sell old seeds, a mixture of different varieties or simply poor-quality products. Agrotechnists are warned: unchecked seeds can cause damage to the entire crop or even infect the soil. To avoid unpleasant consequences, follow these recommendations:

1. 
   Prepare the list in advance. Check for new varieties in the State Register of Selection Achievements that are allowed to use. Try not to buy exotic, most often in the guise of new varieties, scammers sell a "dummy".


2. 
   When choosing a variety, consider not only its yield, but also other characteristics:
   
   
   
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     endurance (the more useful properties a variety has, the less resistant it is to adverse effects, diseases and pests);
   
   
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     keeping (the ability of vegetables to preserve taste and appearance for a certain time).
   
   
   
   

3. 
   The germination of specially treated seeds is 10-25% higher than that of conventional seeds. Do not neglect modern seed:
   
   
   
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     draped or inlaid seeds are covered with a special shell, which includes nutrients;
   
   
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     seeds in the gel coat (special hydrogel retains moisture and creates favorable conditions for rapid germination).
   
   
   
   

4. 
   Examine the markings and symbols. For example:
   
   
   
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     P - resistance to late blight.
   
   
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     V - resistance to verticillium wilt.
   
   
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     F1 - hybrids of the first generation. Such crops are obtained as a result of crossing two or more varieties. They inherit the best qualities of "parents" (resistance to disease, high germination). But collecting seeds from hybrid plants is not recommended, since the next generation will be much worse.
   
   
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     S (1 or 2) - elite seeds of the first or second generation.
   
   
   
   

5. 
   Consider the climatic conditions of your region and the timing of maturation. For example, for the northern territories special early ripening varieties are hatched.


6. 
   Examine the packaging. It must be whole and contain mandatory information (name and coordinates of the manufacturer, standard designation, name of the vegetable culture, grade, shelf life, batch number, mass or quantity of seeds).

Testing seeds for germination

100% seed germination is possible only inideal laboratory conditions. To check the seed at home, there are simple ways. Calibrate (sort) one of the following methods:

1. 
   Take the largest seeds from the package.


2. 
   In 1 liter of water, dissolve 50 g of table salt. Drain the seeds in water for 5-15 minutes. During this time, "dummies" will surface, they can be safely thrown away. All that is left on the bottom is suitable for sowing.


3. 
   The following method is suitable for small seeds(carrots, turnips). Fill them with a thin layer on paper, and above them, conduct an electrified plastic comb (1-2 cm apart). Defective seeds immediately adhere, the rest of the seed can be used for the intended purpose.

To determine the percentage of germination from onepack, take 10 seeds and spread them between sheets of any porous material. The usual gauze, folded in several layers, will do. Next, place the seeds on a small saucer and moisturize well. Leave the saucer in a warm place, periodically adding water.

After a certain time, look at the result. The germination period varies from 7 to 14 days, depending on the vegetable culture. The percentage of germination is considered based on the amount of germinating seeds: 5 - 50%, 7 - 70%, 10 - 100%. Seeding with a germination less than 30% is not recommended.