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Preservation and treatment of pepper seeds
First, pay attention to the timing of seed production. Each year in late August is the maturation period for Zanthoxylum bungeanum. When the outer skin turns purple and the inner seed coat becomes blue-black, it's time to harvest. After harvesting, the seeds should be spread out indoors (not directly on concrete floors) and regularly turned to prevent mold. For long-distance transportation, a small amount of ash can be mixed with the seeds before bagging, as they may become unusable if exposed to high temperatures. It's important to note that any seeds left too long or improperly stored cannot be used as viable planting material.
Second, prepare the seeds before sowing. The pepper seed coat is relatively hard and oily, which can hinder water absorption and germination. Therefore, pre-sowing treatments are necessary to improve germination rates. Common methods include alkaline water soaking, cow dung fermentation, and wet sand storage. Here’s a simple, safe, and effective method: mix 1 part of seeds with 2 parts of moist sand, stir until it forms a paste-like consistency, then spread it thinly on a flat surface. Once dried, cut the mixture into small cubes and store them in a very humid room. When ready to sow, crush the dried cubes and remove any impurities before planting. This method ensures better germination and healthier seedlings.
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