The influx of water into the cells of dry seeds during phase
I results in temporary structural perturbations, particularly to
membranes, which lead to an immediate and rapid leakage
of solutes and low molecular weight metabolites into the
surrounding imbibition solution. This is symptomatic of a
transition of the membrane phospholipid components from
the gel phase achieved during maturation drying to the normal,
hydrated liquid-crystalline state (Crowe and Crowe,
1992). Within a short time of rehydration, the membranes return
to their more stable configuration, at which time solute
leakage is curtailed.