Reproduction of vegetable crops

Vegetable plants are propagated by seeds and vegetative tubers, bulbs, division of rhizomes, etc. The main method of reproduction of vegetables is seed, while seeds are sown immediately to a permanent place or grown first seedlings. The choice of one of these methods depends on the characteristics of the culture and the soil and climatic conditions of the cultivation region.

Seed-growing

In order to obtain a high yield, it is important not only to create favorable conditions for plant nutrition and development, but also to select for cultivation such varieties that are most suitable for specific soil and climatic conditions. To do this, zoned( recommended for certain areas) varieties of vegetables and other crops. Seeds of vegetable crops of regionalized varieties can be grown on their own vegetable gardens, for which it is necessary to know and observe certain requirements. A number of annual vegetable crops give seeds in the year of planting. If it is necessary to obtain seeds from proven varieties of crops, you must choose a strong well-developed plant, mark it, wait until the seeds ripen completely and collect them. With biennial plants that yield fruit, that is, in this case seeds, only in the second year of vegetation, the situation is more complicated. Agrotechnics for obtaining seeds of biennial crops includes the cultivation of first days( queen cells), their storage in winter, planting in the spring of next year and growing during the second growing season until the seeds are obtained. For example, consider the features of seed production of such vegetable crops as white cabbage and carrots. Cabbage seedlings are plants that have reached the technical ripeness phase of the head, cleaned entirely with roots( only the lower leaves, tight-fitting heads, are removed).In the first year of life, these plants are grown to get heads. The queen cells are removed before the frost occurs below -2 ° C, since the frosted queen cells decay during storage. For seed purposes, typical well-developed healthy plants are selected. Keep queen cells should be, folded in rows, roots inward, in the cellar. Optimum storage temperature of queen cells 0-1 ° C, relative air humidity 90-95

%. When storing for storage, the queen cells are peeled off, leaving 2-3 close-fitting green leaves near the head. When pruning the rosette leaves, leave stems up to 2 cm long to preserve the side buds in the axils of the leaves. At the end of storage( in the first ten days of April), quails are excised from the queen cells, preventing damage to the apical bud. Pre-remove rotten leaves. Planted queen cells, when the danger of late spring frosts passes, so that they do not damage the plants. However, it is also impossible to delay the planting, as the plant survival rate is sharply reduced. Before landing, the sticks are examined again, they are cleaned and dipped in roots, made of clay and mullein with the addition of a growth stimulant. It is important to plant the stump correctly: deeper than it grew in the first year( under the very head), and necessarily squeeze the ground at the roots, then water it well. Two weeks after planting, the petioles of the old leaves of the head are collected and removed, otherwise the stalks left on the plants rot and their flies attract flies, the larvae of which contribute to the penetration of bacteria into the stump.

The queen giving seeds is demanding for the nutrition of the soil, therefore, during the growing season, they must be fed. Maturing of testes of cabbage comes in 3,5-4 months after disembarkation. Testes are picked selectively, as they mature, but do not wait for the full ripeness of the entire seed bush. Store the seeds in cloth or paper bags in rooms where there is no sudden fluctuation in temperature and humidity. The maximum shelf life of cabbage seeds while maintaining their germination at home is 4-5 years. Uterine roots of carrots are removed during the technical ripeness( at the end of September) before the onset of frost, manually, cutting the leaves with the knife, leaving the petioles on the root crop no more than 1 - 1.5 cm. Selected queen cells are packed in boxes in rows, pouring sand. The most favorable temperature for storing carrots is 1-2 ° C.When storing, you need to ensure that the root crops do not germinate and are not sluggish - such root crops reduce the yield of seeds and their quality. Plant queen cells in early terms: the earlier they are planted, the better they take root, develop a more powerful root system. Planted so that the top of the root is covered, and the ground around the root is compacted. During the growing season, fertilizing is carried out.

Seeds are removed in two steps. Initially, mature umbrellas are cut, starting from the central ones, when their edges curl inwards, when seeds are acquired by dark brown color, and then the seed bush is completely cut off.

Shelf life of carrot seeds without loss of germination - 3-4 years.

Quality of seeds

In order to obtain good harvest of vegetables in optimal terms, the quality of the seeds is of great importance. In the household plots, the seeds of those varieties that are recommended for the area should first of all be used, since they are better adapted to the climatic conditions and more productive than the non-agricultural ones.

When self-seeding, they should be thoroughly cleaned of impurities and get rid of damaged, small or, on the contrary, too large, ugly and sick. In the process of seed selection, the largest seeds are left, since they contain significantly more nutrients and have a higher germination energy. Seedlings from them appear much faster, they better use the moisture and nutrients of the soil. This operation is called seed rejection.

Some gardeners use only large seeds, although medium ones are also a good seed. Sometimes small, but well-prepared seeds provide a good harvest.

So, the seeds of tomatoes, even with small specks do not use, because plants from these seeds become ill. It is necessary to select the full seeds, which ensure the production of large yields. Seeds of cucumbers, for example, are immersed in ordinary water of room temperature for 3-5 minutes, and tomato seeds - in 3% - solution of table salt( 30 g. Salt per 1 liter of water) and mix. The surfaced seeds are discarded, the settled( full weight) are scattered on paper with a thin layer and dried. These seeds are subsequently used for sowing. Just as accurately you can do with the seeds of other crops, dividing them into fractions in a 3% solution of common salt.

The size of vegetable seeds is divided into very large - in 1 g. Up to 10 pcs.(pumpkin, zucchini, beans, peas); large - in 10 g. 10-110 pcs.(cucumber, beetroot, radish, radish, rhubarb, parsnip, spinach); average - in 1 g. 150-350 pcs.(cabbage, tomato, eggplant, rutabaga, pepper, onions); small and very small - in 1 g. 600-1000 pcs.(carrots, turnips, dill, sorrel, parsley, celery, salad).

Calibrate the seeds also, passing them through a calibration sieve with cells of the required dimensions. Seeds, calibrated by weight, have equal supply of nutrients, amicably and simultaneously sprout.

Along with varieties on the market there may be hybrid seeds that are grown in specialized seed farms by artificially crossing certain varieties. As a result, hybrids with higher yields in the first generation as compared to conventional varieties are obtained. From these plants, one should not take seeds, they will not give offspring.

Before sowing seeds in the soil or on seedlings, it is also necessary to establish the energy of germination and seed germination. For this, 100 seeds of any vegetable culture, for example cucumber, are counted for germination. They are examined daily and sprouted seeds are taken away, leading them an account. If on the third day 60 seeds of 100 germinated, the germination energy is 60 %. For the determination of germination, observations and counting of germinated cucumber seeds continue until the eighth day. If on the eighth day 80 seeds germinated, their germination capacity is 80 %. It is important to know the timing of the germination of seeds to determine their germination and germination energy. Knowing the germination capacity of seeds, you can set more precise rates of their sowing.

Seed germination energy

It is established that seeds of tomatoes, cucumbers and other vegetables that mature at the same time have the germinating capacity of 80-95 %, in carrots, parsley, parsnip, celery, it is 45-80, onions - 50-80,cabbage, radish - 60-90 %.

Shelf life of seeds

Under optimal storage conditions, the seeds can not lose their germination for a long time. The shelf life of seeds of different cultures varies considerably, which is explained by their biological characteristics.

Culture Conservation of germination, years

Watermelon6-8

Eggplant3-5

Bob5-6

Brewwas4-5

Brussels sprouts4-5

Peas( cereal varieties) 5-6

Melon6-8

Marrow6-8

Cabbage head4-5

Corn2-3

Onion 3-4

Mangold4-5,

Carrot2-3

Cucumber6-8

Parsnip, parsley1-2, 3

Celery1-2

Pepper3

Tomato4-5

Rhubarb -2-3

Radish4-5

Radish4-5

Turnip4-5

Salad3-4

Beetroot4-5

Pumpkin6-8

Dill2-5

Spinach5-3

Spinach5-3

Spinach2-3

Sprouting time for dry seeds, days

CultureEnergy Germination germination

Cabbage, rutabaga, turnip,

radish, peas37

Cucumbers, melon38

Beet, beans48 Watermelons, zucchini, beans,

pumpkin310

Salad,carrot510

Onion512

Tomatoes612

Parsley712 Eggplant, rhubarb,

spinach514 Pepper, parsnip, dill,

celery714

Asparagus1021