Philippine E-Journals

Physicochemical Basis For Hardseededness In Mung Bean (Vigna Radiata (L.) Wilczek)

Felicito M. Rodriguez | Evelyn Mae T. Mendoza

 

Abstract:

Hard seeds ranged from 0 to 3.8% in four varieties and four seed lots of mung bean from commercial sources. Uncooked normal and hard seeds were indistinguishable althougp, after boiling for 30 min, the hard seeds remained uncooked and were hard, brownish, and wrini.Ad. The hardness and seed coat thickness of hard seeds were twice those of normal seeds. Hard and nortnal seed.a had similar chemical proximate composition except for fiber content, which was 9-25~ greater in the hard seeds. The seed coats of hard seeds had 12% higher fiber content, 7 times ~ore lignin, and 23% higher silica than the normal. The amino acid composition and pectic substan* ~ntent of tne two types of mung bean were similar. Histochemical analysis and scanning e-lJlicroacow revealed a more rigid and highly structured palisade layer in the hard seed than m /4:J aeees.