How to disinfect vegetable seeds? Detailed methods and steps

The surface of vegetable seeds often carries pathogens, and seeds are an important route for spreading vegetable pathogens. After selecting a vegetable variety, the seeds not only need to be carefully selected but also disinfected. Disinfecting seeds before sowing can effectively reduce the occurrence of diseases. According to the characteristics of different vegetable seeds, the following disinfection methods can be used:

I. Hot water seed soaking disinfection method

Except for seeds with thick seed coats such as eggplant, cucumber and winter melon, which are soaked in 70-80°C hot water, all other seeds are placed in 55°C hot water, with the water amount being four times that of the seeds. Pour in the water while stirring, soak for 15-30 minutes, remove and air-dry before sowing. This mainly prevents and controls leaf mold and canker.

II. Chemical solution disinfection method

1. Soak the seeds in a 500-fold dilution of 10% trisodium phosphate, or in a 2% sodium hydroxide solution, for 20-30 minutes, then remove and rinse clean. This mainly prevents and controls viral diseases.

2. Soak the seeds in a 300-fold dilution of formalin for 90 minutes, then remove, rinse clean, and air-dry before sowing. This can prevent and control fusarium wilt.

3. Soak the seeds in a 500-fold solution of 50% formalin wettable powder for 20 minutes, then remove, rinse clean, and air-dry before sowing. This can prevent and control anthracnose.

4. Soak the seeds in a 1% copper sulfate solution for 5 minutes, then remove and rinse clean. This can prevent and control bacterial spot disease, anthracnose, and others.

III. Seed dressing with chemical powder disinfection method

After air-drying seeds that have been soaked in hot water, dress them with 1 gram of wettable powder pesticides such as thiram, chlorothalonil, or carbendazim per kilogram of seeds before sowing. This can prevent and control damping-off.