The Effect of Temperature Change on Leakage from Pea Seeds

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Abstract
Intact seeds of P. sativum and P. elatius leaked electrolytes, sugars and proteins for as long as 48 h after the beginning of imbibition. Initial leakage was higher at 25 °C than at 5 °C, but its extent was much greater at the lower temperature. Transfer of seed from 5 °C to 25 °C after 5 h imbibition resulted in leakage for 48 h at the initial rate at 5 °C. The transfer from 25 °C to 5 °C gave leakage at a rate equivalent to the initial rate at 25 °C. The results are discussed in relation to behaviour of membranes and to the sensing of the initial temperature.