Tips on the Proper Selection, Testing, and Storing of Seeds for a High Yield Crop

Was there an instance in your vegetable-growing endeavor when some of your seeds failed to germinate? Such a waste of time (and of the seeds as well), wasn't it? Any of these three could be the reason why those seeds did not come forth: the seeds were lacking in strength; they were harvested much sooner than they were allowed to be fully grown; or they were stored for a considerable length of time under an unpropitious condition.

Testing seeds, to determine their germinating strength, is of utmost importance to vegetable growers. The process effectively prevents squandering good seeds, thus avoiding the need for replantation. It also guarantees that the seeds will grow uniformly, makes cultivation a lot easier, and ensures that the crops mature early.

The choice and use of good, healthy seeds guarantee a high yield of good quality vegetables. There are five conditions that must be considered when selecting seeds to plant. First, the seeds must be free from any damage. Second, the seeds' germinating power should be such as to produce vigorous crops. Third, the seeds must be free from mixture of weed seeds. Fourth, the seeds should come from healthy (disease-free) plants. And last, the seeds should be "true-to-type," which means they are as hale and sturdy as the plant variety from which they were derived.

There are three methods for testing seeds that vegetable growers can adopt:

1. The dish method. Line the dish with a slightly wet broad piece of tissue paper, then put in the desired number of seeds. Spread another sheet of moist tissue paper over the dish. Allow the seeds to germinate for several days. Count the number of seeds that germinated.

2. The rag-doll method. Determine the number of seeds to be germinated. Place the seeds on a moistened piece of cloth in such a way that they are arranged with spaces between them along one side so that the cloth's edge lays over them. The cloth is then rolled on a piece of stick to let air circulate freely. After three days, count the seeds that germinated.

3. The seedbox method. Plant the desired number of seeds in a seedbox; water them. After several days, count the seeds that germinated.

In computing for the percentage of germination (also known as percentage of viability), divide the number of seeds that germinated by the number of seeds sown; then multiply by 100. If, for example, there are 90 seeds that germinated out of 100 that you tested and sowed, the percentage of germination is 90 percent.

Seeds may be stored in thick plastic bags. Some vegetable growers make use of desiccants for moisture absorption. It is important that the seed's functional being is protected while in storage. Two methods for storing seeds are recommended:

1. Using desiccants. Prepare a receptacle with a well-fitting lid. Put desiccants (dry ash, dry charcoal, or toasted white rice) at the bottom of the receptacle. Place a cardboard, punched with holes, atop the desiccants. Place the seeds on top of the cardboard. Replace the desiccants each time you open the receptacle.

2. Temperature storing. Place seeds in a sealed jar or a bottle. Place the jar or bottle in a refrigerator set at low temperature (but not freezing). In lieu of a refrigerator (in case one is unavailable), you may store the seeds in such cold places as near a river or under a tree. You may also store the seeds inside a clay jar. The seeds must be dry when stored.

You may produce your own seeds, but make sure these will come from excellent fruits of your best crops. Surplus seeds from one planting season may still be used. Sort the seeds as to degree of wetness or dryness. Clean, dry, and treat the seeds with fungicide before storing them, using either of the two methods suggested above. [Read the Original Article]