The correct method for threshing and washing eggplant seeds

The conventional manual method of cutting open and washing eggplant seeds is labor-intensive and time-consuming. Especially when there is a large quantity of seed eggplants and the weather is unstable, it is extremely unfavorable for rushing the harvest and drying. With manual cutting and scooping, the seed color is often poor, for example, prone to graying and dullness, affecting the appearance quality. Moreover, when scooping out the seeds, it is not easy to scoop them clean, and scattering losses are also relatively high.

The new method of threshing with a washing machine has the following advantages: first, the processing personnel no longer use their fingers to directly dig out the seeds, greatly reducing labor intensity, saving labor and time, and the work efficiency is 8-10 times that of the manual scooping method. This method does not affect the normal germination characteristics of the seeds, does not waste seeds, and has a high recovery rate. Second, the seed surface is clean, the color is proper, the glossiness is obviously improved, and the commercial appearance traits are excellent. The threshing and washing procedure is as follows:

Mechanical and electrical preparation: one washing machine in normal working condition, a power strip, and water for rinsing. Add water to about 70% of the highest water level line in the tub.

Fruit selection and slicing: select complete seed fruits that are free of pests and diseases and have undergone after-ripening, and slice them crosswise on a wooden pad to a thickness of about 1.8 cm. When cutting, the small seedless end portion can be removed and discarded. The amount of slices prepared should be based on cutting and using immediately, and using them up as soon as cutting is finished, to avoid piling up and rotting, which would cause the seeds to discolor.

Start the machine for threshing: connect the power and start the machine. After using the strong wash setting so the water rolls, add the seed fruit slices that are free of soil contamination. The appropriate amount to add is 10-13 kg. Note that the water level in the tub must not exceed the highest water level line. The threshing time is 15-20 minutes. Observe that most of the slices are broken and the seeds have separated from the flesh, then shut down the machine.

Seed rinsing: scoop the mixture of flesh and seeds from the machine into a basin, add water to dilute and stir. After the seeds settle for a moment, use a bamboo tool to scoop out the seedless pieces of flesh floating on top, then slowly pour off the suspended cloudy water, leaving the seeds. Repeatedly add water and rinse until clean seeds with no debris at all are washed out. Then, put the washed wet seeds into a cloth bag, tie the opening, shake off excess water, and dry them promptly on a clean colorless cloth sheet or a clean finely woven straw mat. Stir frequently and turn them often so that the seed moisture content reaches the standard dryness.