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By M. A. Rashid, D. P. Singh

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George (1985)reported that 567 ml of concentrated hydrochloric acid stirred into 10 litres of seed and pulp mixture and left for half an hour is successful. After the extraction seeds must be dried as quickly as possible. A common method as described by Webster (1944) is to spread the seed in screen-bottom trays which are placed on racks out of doors so that the air passes both above and below the screens. The trays are often stirred to get the full effect of the solar energy. Occasional stirring of the seed speeds the drying process.

Conoides : The cone pepper, also pungent with conical or oblong cylindrical fruits. Fasciculatum : Red cluster with fascicled fruits, red in colour and extremely pungent. Longum : Long pepper, with drooping enlongated pungent fruit. Grossum : Bell or sweet pepper having large, puffy fruit with a depression at the base and usually furrowed sides. The fruit is red or yellow with a mild flavor. Based on taxonomic and genetic studies, Heiser and Smith (1953) included all the types and varieties mentioned above under C.

The pulp containing the extracted seeds are mixed with equal volume of a 10 percent solution of sodium carbonate (washing soda). The mixture is left upto two days at room temperature after which time the seed is washed out in a sieve and subsequently dried. The sodium carbonate method of extraction tends to darken the testa of the seed and is, therefore, not normally used for commercial seed. Separation With Hydrochloric Acid : This method is often favoured by large commercial producers as it produces a very bright clean seed sample.

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