The Deleterious Effect of Water and Low Temperature on Germination of Pea Seed

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Abstract
Some pea seeds were killed or damaged by soaking in water, and the damage was aggravated by low temperatures. Low-vigour seed lots were more sensitive to injury than high-vigour lots. Reduced water uptake in osmotic solutions resulted in less damage and most injury occurred during the initial phase of imbibition. More electrolytes exuded from dead and low-vigour seeds than from high-vigour seeds and increased exudation at low temperature was associated with a higher incidence of dead seeds. Death is thought to be caused by a sudden inrush of water which disrupts the sub-cellular organization and membranes of a proportion of seeds predisposed to injury.

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