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

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 degrees C and 8 degrees C and vacuum >97 kPa. Cell area reduction and void area increase were observed; the average cell area in fresh samples was 10,867 mu m(2), 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.