| Abstract: | Through the use of a microthermocouple psychrometer it has becomepossible to measure the water potential over part of the surfaceof a pea seed, starting about 19 hours after sowing in distilledwater, or later in the case of seeds germinating at lower osmoticpotentials, in both instances until well after radicles haveemerged. It has been shown that the potential of air-dry seedsis well below 6,000 joules/kg but increases rapidly duringimbibition, depending upon the water potential of the germinationmedium. Pea seeds subjected to lower external water potentialsgerminate at lower internal water potentials than they exhibitin distilled water. The water potentials of the seeds decreasejust after radicle emergence till the radicle establishes contactwith its germination medium, possibly as a result of demandfor moisture during that period due to incipient cell elongation.No detectable amounts of osmotically active substances are exudedfrom the seed during germination; the pea seed coat restrictsthe entry of polyethylene glycol molecules into the seed untilemergence of the radicle. |
