Many vegetable farmers don't know what tomatoes should be prepared before planting. Before planting, we need to process and select the seeds, and the preparations are ready to do more with less. Below, Kobayashi will introduce you to the preparatory work steps before planting, and hope to be useful to the farmers!
First, the establishment of varieties and preparation of seeds
In tomato cultivation, choose the best varieties that are suitable for the climatic conditions, consumption habits and major local diseases of the region. The seed is highly pure, the bud rate is high, and the bud is good. The seed quality requirements are in line with the second grade of GB8079-1987. Seeds with full grain, 1000-grain size, uniform size, or seeds stored for 1 to 2 years are selected for determination of clarity and germination rate to determine the number of seeds sowed.
Second, calculate the amount of seed, the area of ​​the seed bed (or seedling tray) tomato
Before seedling, the number of high-quality seedlings required for production should be calculated to determine the seeding rate of the seed, the area of ​​the seedbed or the number of nursery ponds. The 1000-grain weight of tomato seeds is generally about 3 grams, and the number of seeds per gram is about 330, which varies depending on the variety and the fullness of the seeds. In the actual sowing, the cultivation area per acre needs about 30 grams, and the seeding bed per square meter is 10-15 grams, which varies with the clarity and bud rate. When the tomato is planted, it must have a certain amount of seeding to prevent the lack of seedlings caused by diseased seedlings, weak seedlings, mixed plants and other damage.
Third, the disinfection of seeds
Many diseases of tomatoes can be spread by seeds, so seeds need to be disinfected before sowing. The following disinfection methods are used for the main local diseases.
1. Soaking in warm soup: It can kill the surface of the seed and the internal bacteria. Soak the seeds in cold water for about 10 minutes, so that the seeds absorb enough water, then take them out and warm them in warm water of 50~55 degrees Celsius, and keep heating to keep the water temperature at 50~55 degrees Celsius, soaking time is 10~15 minutes. . After the seeds are treated in hot water, they are placed in cold water to cool down, then continue to soak for 4 to 5 hours, then germination. Soaking seeds with warm soup has certain control effects on tomato canker, leaf mold, spot blight, early blight and bacterial wilt.
2. Soaking the trisodium phosphate: soak the seeds in clean water for 3-4 hours, then soak them in 10% trisodium phosphate solution for 20 minutes, rinse them out, rinse them with water, and then germination. This method can be used to control tobacco mosaic virus disease.
3. Soaking seeds with potassium permanganate: soak the seeds with warm water at 40 °C for 3-4 hours, then soak them in 1% potassium permanganate solution for 10~15 minutes, rinse them out and rinse them with water to germination. This method can be used to control tomato canker disease and mosaic virus disease.
4. Formalin soaking: soak the seeds in clean water for 4~5 hours, then remove them, put them in 1% formalin solution and continue to soak for 15~20 minutes, then remove them and wrap them in a damp cloth. Fumigation in a sealed container for 2 to 3 hours, remove and rinse with water to germination. In this way, tomato wilt and early blight can be controlled.
4. Soaking seeds and germination
After soaking seeds and germination, tomato seeds can promote the germination of seeds and germination. After the seeds are sterilized, they are soaked in clean water for 6-8 hours, the water temperature is kept at 25 degrees Celsius, and the amount of water soaked is 5-6 times of the seed amount. After soaking, the seeds are rinsed with water to remove the adhesive from the surface of the seeds. After the seeds are cleaned, wrap them in gauze or towel, remove the moisture from the surface of the seeds, and spread them out onto the cotton cloth.
Wrap the dried seeds in a wet gauze or wet towel and place in a tile or tray covered with a wet towel or gauze. Place the pots or trays containing the seeds on a high temperature fire or in an electric oven to keep the seeds and cover dry. The temperature is controlled at 25~28 degrees Celsius. During the germination process, check every 6~8 hours, and turn the seeds up and down at the same time to keep the seeds evenly heated and well ventilated. If the seed is found to be sticky or smelly, rinse immediately with water at 25 degrees Celsius for 1~2 times, then dry and continue to germination. After 36 to 48 hours, about 75% of the seeds stop germination when they are white, and they can be sown.
The work before sowing is basically the above steps, and it is ready to be planted. To learn more about the techniques of tomato cultivation, you can continue to pay attention to our Hui Nong School.
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