How to scientifically select and keep seed when harvesting wheat?
How do you select and keep seed when harvesting wheat? Here is an introduction. The work of selecting and keeping wheat seed can refer to the following methods: 1. Single-plant (spike) selection: that is, select good seed with the typical characteristics and traits of this variety, high purity and strong seed quality. This method is suitable when the amount of selected seed is small and the amount of seed used is small. Two to three days before harvest, go to the seed field or the main field...
How do you select and keep seed when harvesting wheat? Please give an introduction
The work of selecting and keeping wheat seed can refer to the following methods:
1. Single-plant (spike) selection: that is, select good seed with the typical characteristics and traits of this variety, high purity and strong seed quality. This method is suitable when the amount of selected seed is small and the amount of seed used is small. Two to three days before harvest, go to the seed field or the main field and select plants (spikes) with the characteristics and traits of the variety, carefully identifying the spike type, leaf type, glumes, grain color, etc., cut off the wheat spikes that are large with many grains, free of pests and diseases, and of medium plant height, take them indoors and select once more. The amount of spike selection depends on the planting needs for the next year. Then thresh them together, strictly preventing mixing with other varieties, and keep them as seed for the next year.
2. Block selection: that is, removing impurities and inferior plants in the main field. Before wheat harvest, in the seed field or in fields with high variety purity, neat growth and light pests and diseases, carefully remove impurities and inferior plants 2 to 3 times, pull out all diseased and weak plants, excessively tall or short plants, poor plants with shriveled grains and small spikes, and plants and spikes that do not have the characteristics and traits of this variety, and carry them out of the field; at maturity, harvest, thresh and store them separately for use as seed for main-field production in the next year.
Harvest wheat at the right time to achieve a bumper harvest. The wheat grain development process is divided into four stages: formation stage, milk-ripe stage, dough stage and full-ripe stage. Harvesting wheat at the right time means late dough stage. In this period, the accumulation of dry matter in the wheat grain reaches a peak, the quality is good, the yield is the highest, and it is also physiologically fully mature, making it the most suitable period for harvest. Farmers have a saying, "harvest at nine-tenths ripe, get ten-tenths of the crop; harvest at ten-tenths ripe, lose one-tenth of the crop," which is exactly this principle. The determination of the right time to harvest wheat, that is, the late dough stage: at this time the internode below the spike is golden yellow, the grains have all turned yellow, and the interior is dough-like. The dry-to-wet ratio method can also be used, that is, a ratio of dry weight to wet weight of 1:1.3 is used as the indicator for determining harvest.
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