Soybean seeds before sowing can prevent mold and insects, increase germination potential and germination rate, promote post-harvest, and help strong seedlings increase yield. According to the test, compared with the non-sun-dried wheat seeds, the germination rate of sun-dried wheat seeds was 14.6% to 17%, with an average increase of 14.5%. According to another data, the larval rate and germination rate of wheat seeds that were sun-dried 30 days and 10 days before sowing were 3.4% and 93%, respectively, which was lower than that of wheat seeds that had been sun-dried only 10 days before sowing. 7%, the germination rate is 9%, 40,000 mu per ear, and 26.5 kg per gram of wheat; 16% lower than the uneaten wheat worm, the germination rate is 18% higher, and the mussel is more than 110,000 spikes per mu. Wheat 57 kg.
The method of sun-dried wheat seeds is: Select the sunny day and evenly spread the wheat seeds on the mat (note that it can not be directly spread on the asphalt or cement drying field to prevent the seeds from being burned due to excessive temperature). The thickness should be 10-15 cm. Frequently flipped and piled up at night, generally even for 2 to 3 days. After the drying of wheat seeds, it is necessary to pay attention to determining the germination rate in order to determine the seeding rate.
The method of sun-dried wheat seeds is: Select the sunny day and evenly spread the wheat seeds on the mat (note that it can not be directly spread on the asphalt or cement drying field to prevent the seeds from being burned due to excessive temperature). The thickness should be 10-15 cm. Frequently flipped and piled up at night, generally even for 2 to 3 days. After the drying of wheat seeds, it is necessary to pay attention to determining the germination rate in order to determine the seeding rate.
Food Additives are substances added to food. Some additives have been used for centuries. With the advent of processed foods in the second half of the twentieth century, many more additives have been introduced, of both natural and artificial origin.
The advantages of food additives are these followed:
1. Improve the appearance of food.
2. Keep and enhance the nutrition value of food.
3. Increase the variety and conveniences of food.
4. Miantain freshness and prolong shelf life.
5. Provide leavening or control acidity and alkalinity.
Food Additives
Food Additives,Natural Food Additives,Food Additives Preservatives
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