A. Chemical Content of SeedThe chemical composition of different seed for each seed , but are generally classified :1. CarbohydrateCarbohydrates are the main food reserves of seeds, especially cereal crops speperti on rice, corn, wheat. Seed carbohydrate store will hold. Carbohydrates contained in amylose and amylopectin seeds are, which is an important substance for germination. In addition, some specific seeds containing hemicellulose.2. ProteinsProtein is the main food reserve Leguminosae (soybean). By liveliness metabolism, grouped over metabolically active proteins (globulins and albumin) and the non-active (glutelin and prolamin). Based on the solubility of proteins in seeds are classified into:a. Albumin : Soluble in water at neutral or slightly acidic conditions easily coagulation by heat. For example leucosin (cereals), ricin (rice), legumelinb. Globulin : Not soluble in water, soluble in saline solution coagulated relatively more difficult because of the heat. For example vignin, glycinin (soybean), arachin (kc. ground)c. Glutelin : Soluble in water, salt solution and ethylalcohol. For example glutenind. Prolamin : Soluble in ethylalcohol 70 -90 % , insoluble in water. Examples of gliadin (wheat, rye) and zein (corn)3. FatFat is the main food reserves in seeds, eg soya, peanuts, cotton, sunflower, sesame and others. Seeds with high fat content, storability lower than carbohydrates, unsaturated fatty acids especially high. Unsaturated fatty acids in the seeds : oleic (one double bond) and linoleic (2 double bonds), saturated fatty acid palmitate (n = 14).4. Other compoundsa. Tannins : Generally the seed coat, inhibits the activity of the enzyme. Examples cacao seeds.b. Alkaloids : Complex compound containing N. For example cofein (coffee), nicotine (tobacco), theobromine (cacao)c. Glucoside : reaction between sugars with non-sugar compounds, crystal. For example saponins (tung seeds), very toxic, amygdalin (almonds, plums)d. Fitin : P supply main in the seed. In cereal aleurone layer fitin contained on, sources P, Mg, and Ke. Growth regulators1) Gibberellins: A role in the germination process2) Cytokines : A role in germination (growth and differentiation of cells)3) Ethylene : Inhibit or encourage germination4) Abscisic acid : Cause dormancy5) Vitamins : Vitamin self-sufficient planta) Thiamin (a role in cell division for root development)b) Ascorbic acid (a role in the process of respiration of seeds for germination)B. Process of floweringFlowering process contains a number of important stages, all of which must be successfully carried out to obtain the final result, namely seeds. Flowering plants, especially in annual plants is very complex. Physiologically flowering process is still difficult to understand, this is due to the lack of available information. During its development, the flowering process includes several stages and all stages must be passed with a good harvest in order to produce high. The stages of flowering include :1. Induksi interest (evocation)The first stage of flowering, which is a stage when the vegetative programmed to begin to transform into reproductive meristems. Occurs in the cell. Increase in the synthesis of nucleic, can be detected chemically acids and proteins, which are needed in cell division and differentiation.2. Flower initiationIt is the stage when morphological change into reproductive buds begin to form macroscopic detected for the first time. The transition from vegetative buds into the reproductive buds be detected from changes in the shape and size of the buds, as well as subsequent processes that begin to form reproductive organs. Turned out to have a period of perennials and flowering initiation are very diverse. In general, the period between the initiation and flowering related to the growth of which is also influenced by climate. Most tropical and subtropical plants have flower initiation and anthesis period is very short.3. The development towards anthesis flower buds (flower blossom)Characterized by the differentiation of flower parts. At this stage there is a process between mikrosporogenesis and megasporogenesis for refinement and maturation of the reproductive organs of male and female.4. AnthesisIt is the stage when the expansion of interest. Usually anthesis coincided with the maturation of the reproductive organs males and females, although in reality it is not always the case. There are times when the reproductive organs, both male and female, cook before the anthesis, or even long after the anthesis. The flowers reach maturity dichogamy type of male and female reproductive organs in the same time it does not.5. Pollination and fertilizationThis stage gives the result of the formation of young fruit. Details of the process of pollination and fertilization are described in a separate chapter.6. Young fruit development towards maturity of fruit and seedsThis stage begins with the enlargement of the ovaries (ovarian), which is followed by the development of food reserves (endosperm), and subsequent embryo development occurred. Enlargement of the fruit is the effect of the division and cell enlargement, which includes three stages :a. The first stage: An increase in thickening of the presence of the pericarp by cell division.b. The second stage : The formation and enlargement of the vesicle aqueous (juice vesicles), usually occurs in fleshy fruits.c. The third stage : Maturation phase, usually occurring tissue shrinkage and hardening of endocarp in dried fruits.