Relationship between seed structure and water absorption in adzuki bean ( Vigna angularis) and related species.

(1)赤豆及其近缘种中，赤豆和绿色绿豆吸水快于赤豆，黑绿豆和赤豆吸水慢于赤豆。nipponensis）产生33 - 56%的硬种子。然而，最初的水进入的网站被证实在所有物种基本上是种阜，一个非常小的隆起位于靠近种脐的一端，从密封种阜后的吸水试验数据。(2)对91个小豆品种（系）及国外材料种子的吸水试验结果表明，不同品种（系）种子的初始吸水率差异很大（浸泡4 h后为2-82%）。虽然这种差异随着时间的推移逐渐减小，但种子最终吸水速率（36 h后）与初始含水量、种子重量和成熟度均呈正相关（r分别为0.456^<*>，0.368 ^<*>和0.598^<*>）。(3)采用常规的显微观察方法，定期对小豆种子形态进行了研究。在开花后9天，小梗达到其完整大小的90%。在完整种阜的栅栏层下面是含有木质素样物质的薄壁细胞，在表面中心有一条线（中缝）。(4)在成熟时收获的植物用手和通过具有不同操作时间的小型脱粒机脱粒。然后，种子进行吸水测试，并使用扫描电镜观察种阜表面。这种程度与中缝分离的程度一致。这些结果表明，小豆的吸水性受中缝状态的控制。

(1) Of adzuki bean and related species tested, rice bean ( Vigna umbellata) and green gram ( V.radiata) absorbed water more quickly than adzuki bean, while black gram ( V.mungo) and Yabutsuru-adzuki ( V.angularis var. nipponensis) produced hard seeds of 33 to 56%. However, a site of initial water entry was confirmed in all species to be essentially strophiole, a very small bulge located near one end of hilum, from data of water absorption tests after sealing strophiole.(2) From the results of water absorption test for adzuki bean seeds of 91 cultivars and lines including foreign materials, the initial water absorption rate varied widely (2-82% after 4h-soaking). Although these differences became small with time, the final water absorption rate (after 36h-soaking) of seeds was positively related to initial water content, seed weight, and maturity (r=0.456^<***>,0.368^<***>, and 0.598^<***>, respectively).(3) Seed morphology of adzuki bean was periodically investigated using a common microscopic observation method. Strophiole reached 90% of its full size at 9 days after flowering. Beneath the palisade layer of completed strophiole were parenchyma cells containing lignin-like substances and a line (raphe) ran in the center of surface.(4) Plants harvested at maturity were threshed by hand and by a small thresher with varied operating times. Then, seeds were tested for water absorption and observed for strophiole surface using a SEM.The stronger mechanical impact on seeds was the faster seeds absorbed water. The extent was consistent with the degree of raphe separation. These findings indicate that water absorption of adzuki bean could be controlled by the state of raphe.