A few strokes teach you to distinguish the new seeds of vegetables

The cruciferous vegetables such as cabbage, radish, cabbage, mustard, broccoli and other new seeds have a smooth, glossy, clear scent. After being pressed with nails, they form into flakes, with oil spilling out and the cotyledons light yellow or yellow-green. Chen seeds have a dark and dull skin. They often have a layer of “white frost” and have a fatty smell. They are crushed with their nails and the seed coats fall off, with less oil and yellow or dark yellow cotyledons.

Onion seed new seed surface is shiny, dark black and scented. Chen seeded black, yellowish endosperm.

New seeds of spinach seeds are yellow-green with a fresh scent, and the starch inside the seeds is white. Seed coat of Chen seeds is yellow or grayish yellow and has a musty smell. The starch in the seeds is light gray or gray.

The new seed of celery seeds is slightly yellowish green with a strong scent. The seed skin of Chen is a deep yellow earth with a light aroma.

Eggplant seed new seed epidermis is milky yellow, shiny, such as easy to slide off the seeds with the incisors. The seed skin of Chen is khaki, red and lusterless, such as biting seeds easily with the incisors.

The new seeds of pepper seeds are shiny and spicy. Chen's seed has a dull skin and a small spicy taste.

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