Fig. 6.

Germination patterns of ‘Tamaizumi’ and TM1833 seeds at different seed maturing stages. ‘Tamaizumi’ (black) and TM1833 (white) seeds were freshly harvested at 45DAP (A) and 60DAP (B) and imbibed at 15°C (circle) and 20°C (triangle). Stored seeds (C) were also imbibed at 15°C and 20°C.