Methods to identify old and new imported vegetable seeds from their surface

Of the vegetables we eat in our daily lives, some of them may be grown from imported vegetable seeds. There are many types of imported vegetable seeds. Next, we will briefly introduce a few methods to identify new and old seeds from the surface.
For onion and leek seeds, new seeds of the current year must be used, and the germination rate of the next year's seeds will be greatly reduced. The way to identify new and old seeds is that the surface of the new imported vegetable seeds has wrinkles, a bright dark side, shiny, and an obvious small white spot on the hilum. The surface of seeds that have been stored for more than one year will lose their luster, a layer of hoarfrost will appear, and the hilum will turn from white to yellow. Such seeds have a low germination rate and growth potential and should not be used.
Tomato seeds can generally be stored for one year, but not more than one year, otherwise the germination rate will be reduced. The way to identify old and new seeds is that there are many small hairs on the new seeds and have a tomato smell, while the hairs on the old seeds are less or fall off, and the smell is also lighter. Chili seeds cannot be older than 1 year. The new seeds are spicy and have a golden color. The germination rate of new seeds is around 10%, the annual germination rate after storage is around 10%, and the annual germination rate will drop to below.
Celery seeds can be stored for years. New seeds produced in the current year cannot be used. They must be stored for years before they can be used.
Coriander seeds must be stored for 1 year before use, but the storage time should not exceed 1 year. New coriander seeds have a strong smell, while old coriander seeds have a lighter smell.
Eggplant seeds can be stored for a little longer. Generally, imported vegetable seeds can be used during the year. The outer surface of new seeds is shiny and milky yellow, while the surface of old seeds is dark red and not shiny.
The general storage life of cabbage, radish and cabbage seeds is one year, and the germination rate is significantly reduced after one year. The surface of new seeds is smooth, while the surface of old seeds is dark. After crushing the seeds with nails, the new seeds will not break into cakes, while the old seeds are fragile and the seed coat will fall off easily. Cucumber seeds generally last for years.
The surface of fresh cucumber seeds is white or milky white, smooth, and the burrs at the tip of the seeds are sharp, while the surface of old seeds has yellow spots and loses its luster, and the burrs at the tips of the seeds also become blunt.
Not all imported vegetable seeds have high yields. A major condition for achieving this effect is a suitable environment. Some like it at low temperatures, and some like it at high temperatures. Only when seeds and the environment cooperate can high yields and delicious fruits be achieved.