Methods for identifying the quality of seeds
1. Visual verification. Determine the quality of the seed, such as its plumpness, uniformity, impurities and incomplete seeds, whether its color is normal, and whether there are pests, bacterial spots, or mold.
2. Olfactory test. Use your nose to determine if there is mold, spoilage, or odor.
3. Tactile testing. Grasp the seeds of a full and dry crop, feeling smooth and resistant to insertion into the seed bag; If the grip feels soft and the insertion resistance is high, the grain is not full or has a high water content.
4. Tooth sensation test. Cut the seeds with teeth, and if the soft seeds end in powder and the hard seeds end in order, the moisture content is low.
5. Auditory testing. Grab a handful of seeds tightly, move your five fingers, and listen for any rustling sounds. Varieties with fruit peels that shake or raise with greater sound will have less moisture content.
