Note to users. If you're seeing this message, it means that your browser cannot find this page's style/presentation instructions -- or possibly that you are using a browser that does not support current Web standards. Find out more about why this message is appearing, and what you can do to make your experience of our site the best it can be.

Science 27 December 1963:
Vol. 142. no. 3600, pp. 1681 - 1682
DOI: 10.1126/science.142.3600.1681
Prev | Table of Contents | Next

Articles

Dehydration of Seeds in Intact Tomato Fruits

Wayne J. McIlrath 1, Yash P. Abrol 1, and Fred Heiligman 2

1 Department of Botany, University of Chicago, Chicago, Illinois
2 U. S. Army Natick Laboratories, Natick, Massachusetts

Although the moisture content of the placenta and pericarp of tomato fruits older than 15 days never dropped below about 94 percent, the seeds dehydrated to approximately 50 percent moisture as these organs developed and matured. There was a loss in the total amount, as well as the percentage, of water per seed. Part of this dehydration was mediated by the seeds themselves and part appeared to be due to other portions of the fruit.

To Advertise     Find Products

Science. ISSN 0036-8075 (print), 1095-9203 (online)