Chemiluminescence during rice seed imbibition at different temperatures

The chemiluminescence (CL) of rice ( Oryza sativa L.) seeds at different temperatures and the CL spectra of rice seed, caryopses and seed coat were studied during early imbibition. Compared with the CL of barley ( Hordeum vulgare L.) and soybean ( Glycine max L. Merr.) seeds, the CL of rice seeds had a non‐linear, logarithmic‐like increase of intensity in the temperature range 30–50°C. The Van't Hoff coefficient Q 10 = I T+10 /I T was equal to 2. The emission spectrum of whole rice seed, rice and coat had a greater proportion of red light during early imbibition, which led to the conclusion that the CL of rice seed during early imbibition arises partially from enzyme‐catalysed reactions. Copyright © 2005 John Wiley & Sons, Ltd.