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The outermost cuticle of soybean seeds: chemical composition and function during imbibition
Journal of Experimental Botany
Seeds of different cultivars of Glycine max (L.) Merr. (soybean) have strikingly different rates of water imbibition. Seeds that readily imbibe water are termed 'soft' while those that remain non-permeable, even after several days in water, are referred to as 'hard', 'stone', or 'impermeable' seeds. What prevents soybean hard seeds from taking up water? Previous work established that the initial imbibition of soft soybean seeds correlates with the presence of small cracks in the outermostdoi:10.1093/jxb/erl268 pmid:17218545 fatcat:eyrq2naitjhlrhseukxzvg2vc4