The influence of the testa on the sorption of water by cocoa beans and some legumes
Por: Henderson, S
| Pixton, S.W.
Editor: 1980Tema(s): THEOBROMA CACAO | SEMILLAS | TESTA | ABSORCION DE AGUA | THEOBROMA CACAO | SEED | TESTA | WATER UPTAKEClasificación CDD: 633.74321
En: Journal of Stored Products Research (EUA) v. 16(2) p. 81-84Resumen: Since the testa of some legume seeds is very thick, it was thought likely that it would restrict the passage of water vapour in and out of the cotyledons. Several species of legume were therefore selected, and the adsorption and desorption of water by whole seeds, by cotyledons and by testas were compared. Broad beans, blue lupins and white lupins were included because each has a thick testa which is not easily damaged and cow peas and cocoa beans (not a legume) because both have a brittle testa that is easily damaged.
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Since the testa of some legume seeds is very thick, it was thought likely that it would restrict the passage of water vapour in and out of the cotyledons. Several species of legume were therefore selected, and the adsorption and desorption of water by whole seeds, by cotyledons and by testas were compared. Broad beans, blue lupins and white lupins were included because each has a thick testa which is not easily damaged and cow peas and cocoa beans (not a legume) because both have a brittle testa that is easily damaged.
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