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This study investigated microstructural changes in broad bean seeds at 0 and 8 °C at a vacuum degree of 97 kPa using an SEM. The cellular-morphology distributions changed obviously with time and temperatures. Although cell rupture occurred, higher temperatures caused more cells to contract more actively. The cell size was primarily affected by moisture content, while the cell shape was simultaneously influenced by temperature and moisture content. The diameter correlated well with moisture loss and shrinkage during dehydration (correlation coefficients > 0.96). However, the correlation was not strong (most correlation coefficients < 0.9) when the cell shape was considered. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]