The treatment of parsley seed before sowing has a very important effect on improving the seed's clarity and germination rate. The application of treatment technology can make the coriander seeds neat and vigorous. In addition to using some common seed treatments, the coriander seed treatment should also analyze the characteristics of its seeds and adopt corresponding comprehensive technical measures in order to achieve the goal. The clarity of the coriander seeds can be analyzed using the Seed Clarity Workbench.
Through observation and analysis of the coriander seeds through the seed cleanness table, it can be concluded that the coriander seeds have the following characteristics. This is determined by its morphological characteristics and chemical composition. The fruit of the cilantro is double-hanging fruit. When it matures, the two seeds are combined together and the half fruit hangs on the carpel and no longer cracks. The half fruits are nearly round, each containing one seed, and the "seeds" sown in production are actually fruits. There are volatile oils in the fruit, leathery appearance, poor water permeability, and slow germination. The seeds of coriander are very small, dark brown, round, with vertical stripes on the surface, and aromas, with a grain weight of 8 grams.
The coriander seeds germinated well at 20-30°C, germinated more slowly at temperatures above 30°C or below 20°C, and did not germinate at temperatures above 35°C or below 10°C. Light is easier to germinate than darkness, but it is not resistant to light. Parsley is more suitable for long days. Its germination requirements for oxygen are significantly higher than for other seeds, and oxygen concentrations below 80% are poorly developed. Xiang Lai seeds generally have a dormancy period of 5-6 months, and the newly harvested seeds are not easy to germinate. The germination rate is only 50% to 60%, and the second year seed is the best for production.
Through observation and analysis of the coriander seeds through the seed cleanness table, it can be concluded that the coriander seeds have the following characteristics. This is determined by its morphological characteristics and chemical composition. The fruit of the cilantro is double-hanging fruit. When it matures, the two seeds are combined together and the half fruit hangs on the carpel and no longer cracks. The half fruits are nearly round, each containing one seed, and the "seeds" sown in production are actually fruits. There are volatile oils in the fruit, leathery appearance, poor water permeability, and slow germination. The seeds of coriander are very small, dark brown, round, with vertical stripes on the surface, and aromas, with a grain weight of 8 grams.
The coriander seeds germinated well at 20-30°C, germinated more slowly at temperatures above 30°C or below 20°C, and did not germinate at temperatures above 35°C or below 10°C. Light is easier to germinate than darkness, but it is not resistant to light. Parsley is more suitable for long days. Its germination requirements for oxygen are significantly higher than for other seeds, and oxygen concentrations below 80% are poorly developed. Xiang Lai seeds generally have a dormancy period of 5-6 months, and the newly harvested seeds are not easy to germinate. The germination rate is only 50% to 60%, and the second year seed is the best for production.
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