Chemical Conditions in Maturation, Dormancy, and Germination of Seeds of Gymnocladus dioica

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Abstract
Chemical analyses of developing seed of G. dioica indicate that as seed mature the starch content diminishes and oil increases. Non-reducing sugar is an important storage form. With germination, oil decreases and starch increases. Mucilaginous materials of the inner pod surround the seed and assure slow water loss, thus making possible a large % of water impervious seed. It is suggested that insoluble pectic materials may be responsible for the water-excluding property of the Malpighian layer of the seed coat.

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