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LEAKAGE DURING IMBIBITION, RESISTANCE TO DAMAGE AT LOW TEMPERATURE AND THE WATER CONTENT OF PEAS
Author(s) -
SIMON E. W.,
WIEBE H. H.
Publication year - 1975
Publication title -
new phytologist
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 3.742
H-Index - 244
eISSN - 1469-8137
pISSN - 0028-646X
DOI - 10.1111/j.1469-8137.1975.tb01351.x
Subject(s) - imbibition , leakage (economics) , water content , liquid nitrogen , nitrogen , chemistry , horticulture , botany , agronomy , biology , germination , geotechnical engineering , geology , organic chemistry , economics , macroeconomics
SUMMARY The extent of leakage from imbibing pea embryos depends on their initial water content, leakage being very low if the embryos already have a water content of 30% or more (water potential higher than −80 bars). Seeds that have reached this degree of hydration are killed by a 20‐min exposure to liquid nitrogen.