Nature of the Semihard Seed Characteristic in Snap Beans

Abstract

During imbibition, water always follows the same pattern when entering the seed testa in semihard seeds (SHS) of snap bean (Phaseolus vulgaris L.). Water first enters the raphe and the chalazal region of the testa (R-CT), then migrates circumferentially along the midline of the seed, leaving the lateral faces the last to be fully imbibed. The R-CT region is the main site of primary uptake of both water vapor and liquid water by SHS. The hilum, micropyle, and strophiole play only a minor role in water uptake in SHS. In comparison to the readily permeable seeds of ‘Bush Blue Lake 47’, SHS have more total phenols in the osteosclereid cells and more pectic substances in the palisade cells of the CT. The presence of these compounds may account for the impermeable nature of SHS. Measurements made of palisade cell length and width in the R-CT region revealed that cell length increased and width decreased in the chalazal testa region (CT) as seed moisture content increased from 6% to 12%. It is proposed that semihardening of bean seeds is mainly a result of the reversible physical changes in the length and width of the palisade cells in the R-CT region. Seeds imbibe at high moisture content (12%) because the palisade cells have stretched, which allows water uptake. Seeds are impermeable at low moisture content (6%) because the palisade cells change in size and form a physical barrier to water movement.