What are the methods for identifying the quality of wheat seeds?

The quality of wheat seeds is mainly identified from several aspects: germination ability, seed moisture, seed morphology and seed vigor.

Germination ability

1. Simple water soaking germination method: take 400 seeds, divide them into groups of 100 seeds each, place them separately in containers, pour in clean water and soak for 18 to 24 hours, then take them out, cover the seeds well with a wet towel (not too wet), and after 1 to 2 days the germination can be observed. The average germination percentage can be calculated separately.

2. Body temperature germination method: soak the seeds in warm water for 4 to 5 hours, then take them out, wrap the seeds in a moist towel, put them in a plastic bag, and place it in an undergarment pocket. The pocket temperature is generally 25°C to 30°C; check once a day to let the seeds breathe. If the seeds become sticky, wash off the mucus secreted by the seeds to prevent them from molding; after 2 to 3 days the seeds will germinate, and at this point the percentage of germinated seeds out of all the seeds can be calculated.

Seed moisture

1. Visual inspection: dry seeds are darker in color, fresh and glossy, while seeds with high moisture content are dull and lusterless;

2. Listening: toss the seeds up, and dry seeds give a crisp “ka” sound, while seeds with high moisture content sound muffled;

3. Biting: when bitten, dry seeds are harder, give a loud sound, and have a smooth cross-section. Seeds with high moisture content are stickier when bitten and have an uneven cross-section;

4. Smelling: dry seeds have a fresh smell, while seeds with high moisture content have an off odor;

5. Feel: insert your hand into the seed pile; if you feel a chill, the seeds are relatively dry; otherwise, the moisture content is relatively high. If pressing a seed on a hard board with a fingernail easily crushes it, and the seed coat and kernel are pressed into a mass that cannot be separated, this indicates that the seed moisture content is high, about 12% or more.

Seed morphology

Seed morphological characteristics are one of the most stable traits in the life history of plants and are the main basis for identifying varieties; seed size, surface characteristics and color, etc., can be observed. These can only be applied to the identification of wheat seeds with obvious differences among varieties.

Seed vigor

Seed vigor determines the comprehensive expression of seed characteristics such as the strength of activity during seed germination and seedling emergence as well as seedling morphology. It is a main indicator for evaluating the quality of seeds, and in agricultural production, great economic losses are often caused by reduced seed vigor. Therefore, identifying seed vigor is of great significance.

1. Seeds with a fresh, glossy seed coat have viability; otherwise, they have no viability.

2. Seeds with a light-colored, plump and full, elastic radicle have viability; those with a dark-colored, dry, shrunken and non-elastic radicle have no viability.

3. Breathe on the seeds; if no moisture adheres and a special luster appears, they have viability; otherwise, they are non-viable seeds.