种子霉变是一个连续过程,发展的快慢取决于种子保管期间的温度、水分对微生物的适宜程度。条件适宜时,可在短期内使种子霉烂,条件不宜时,种子的霉变便减慢或终止。种子的霉变过程,大致可分为三个阶段: 1、初期阶段。种子上的微生物开始活动,分泌各种酶,分解种子的有机物质,并侵入种子内部。其表面特征是:种子表面湿润,散落性,硬度降低,籽粒颜色变灰暗,麦类出现褐斑,大豆种脐和子叶变红,稻谷内的纹沟出现白色或皮层浮起。有轻微异味。如稻谷的糠臭,玉米、高粱的甜味和酒味。一般种子有轻微的霉味,种堆有发 Seed mildew is a continuous process, the speed of development depends on the temperature during storage of the seed, moisture on the suitability of microorganisms. When the conditions are right, the seeds can be rotten in a short period of time, when the conditions are not suitable, the seed mildew will be slowed down or terminated. The mildew process of seeds, can be roughly divided into three stages: 1, the initial stage. The microorganisms on the seed begin to move, secrete enzymes, break down the organic matter of the seed, and invade the seed’s interior. The surface features are: the surface of the seed is wet, scattered, the hardness is reduced, the color of the grain is dim, the brown speckles appear in the wheat, the umbilicus and the cotyledons of the soybean turn red, and the grooves in the rice appear white or cortex floating. Slight odor. Such as the bran of rice bran, corn, sorghum sweet taste and wine flavor. The general seed has a slight musty, kind of hair