Vegetable seed temperature changing method
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Some vegetable seeds undergo temperature fluctuations during germination, a process known as alternating temperature treatment. This method involves exposing the germinating seeds to cycles of high and low temperatures to enhance their development. Specifically, the seeds are kept at a low temperature of 1 to 5°C for 8 to 12 hours daily, followed by a period at a higher temperature ranging from 18 to 22°C for 6 to 12 hours. This cycle is repeated until the seeds fully germinate.
This temperature variation helps the seeds adapt by adjusting the viscosity of their protoplasm to cold conditions. It also improves the water-holding capacity of the cells, which enhances the cold tolerance of heat-loving plants like melons and solanaceous vegetables. As a result, the seeds germinate more uniformly and grow faster, leading to stronger seedlings with improved root systems. This increased resilience to low temperatures during the early growth stage supports better development throughout the fruiting period, ultimately boosting early yields in crops such as melons and fruit vegetables. The overall effect is a more vigorous and productive plant, especially under challenging environmental conditions.