Evolution of the microstructure of broad bean seeds under low-temperature vacuum environment

Abstract

Microstructural changes in broad bean seeds during dehydration can explain interactions between intercellular voids and cells for better seed storage. However, considering the limited research, herein, changes in intercellular voids and cells in broad bean seeds during dehydration were evaluated. Broad beans were dehydrated at 0 °C and 8 °C and vacuum >97 kPa. Cell area reduction and void area increase were observed; the average cell area in fresh samples was 10,867 μm², which was much larger than the void area. Despite overall decreasing moisture content, the size, porosity, and fractal dimensions of cells and voids fluctuated across samples. Thus, changes in intercellular voids and cells affect each other. Furthermore, decreases in cell turgor and rupture had a significant impact on intercellular void structure and size, and changes in cell fractal dimensions were highly correlated with cell size. Combined with previous findings, this study provides insights into cell and intercellular void development.

Keywords:

• Microstructure deformations
• broad bean seed
• quantitative analysis
• vacuum dehydration
• intercellular voids

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.

Additional information

Funding

This research was supported by the National Nature Science Foundation of China (grant no. 52006109). This study was financially supported by the Open Fund Project of the Key Laboratory of Agricultural Products Storage and Preservation of the Ministry of Agriculture and Rural Affairs (Kf2021004).