Postgraduate Division, Biology Faculty, Apartado Postal F-16, San Nicolas de los Garrza, N.L., Mexico.
1Present address: Universidad de las Americas, Departamento de Quimica y Biologia, Santa Catarina Martir, Cholula, Apartado Postal-78, C.P. 72 820, Puebla, Mexico.
Bean seed is characterized by the presence of cuticular wax on seed surface and starch and protein granules in cotyledonary tissues varying among cultivars and species. A decrease in the degree of vacuolation and an increase in the deposition of insoluble reserves and degeneration of organelles occurred during seed development. The formation of mitochondria and microtubules control the dynamics of cell walls position and initial cell shaping. Nutritional values and seed chemical composition depends on varieties. Cooking methods influence the availability of nutrients. Bean cultivars show a large variability in contents of mineral elements. Variations in seed surface, testa thickness and contents of starch granules are related to the process of domestications and the capecity of germination of the wild and cultivated species of Phaseolus.
