seedcoat

The seedcoat of white mustard is especially rich in mucilage up to 5% of the seed weight, and ground white mustard is used in sausages to help bind the meat particles together.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The seedcoat of white mustard is especially rich in mucilage up to 5% of the seed weight, and ground white mustard is used in sausages to help bind the meat particles together.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

This treatment is appropriate for seeds with a thin or soft seedcoat, recently harvested seed, seed of small-size, and large quantities of seed.

Chapter 4 1996

Nicking - Cut or scrape a small hole in the seedcoat.

Chapter 4 1996

The waxy gloss of the seedcoat should be replaced by a dull appearance.

Chapter 4 1996

To avoid damaging the seed embryo, cut or scrape the seedcoat opposite the micropyle.

Chapter 4 1996

The scarification process allows seeds to germinate quickly by penetrating the protective seedcoat.

Chapter 4 1996

The seedcoat is nicked opposite the microphyle or hilum (along the dotted line) to avoid damaging the seed embryo.

Chapter 4 1996

For small quantities of seed, cut through the seedcoat opposite the micropyle, or pointed-end of the seed, taking care not to damage the seed embryo.

Chapter 10 1996

Uniform seedling size can be achieved through seed scarification - a process designed to penetrate the protective seedcoat and allow seed to absorb water and germinate at a uniform rate.

Chapter 4 1996