| Abstract: | Some pea seeds were killed or damaged by soaking in water, andthe damage was aggravated by low temperatures. Low-vigour seedlots were more sensitive to injury than high-vigour lots. Reducedwater uptake in osmotic solutions resulted in less damage andmost injury occurred during the initial phase of imbibition. More electrolytes exuded from dead and low-vigour seeds thanfrom high-vigour seeds and increased exudation at low temperaturewas associated with a higher incidence of dead seeds. Death is thought to be caused by a sudden inrush of water whichdisrupts the sub-cellular organization and membranes of a proportionof seeds predisposed to injury. |
