Seed dormancy delays sprouting until the conditions are right, which is important for wild plants. But when crops were domesticated, farmers preferred seeds that germinated quickly and evenly, so they lost this dormancy. The first step in germination is when seeds take in water, a process called imbibition. Legume seeds have a hard outer coating that keeps water out.

In our study, we used a domesticated lentil variety and a wild lentil to explore how genes affect imbibition. We measured the seed coat thickness and how many seeds absorb water, and looked at the genetic differences between the wild and domesticated lentils. We found that these traits were stable across different years and locations, suggesting they are inherited. We found that a few specific genes control these traits. Among the important genes were two that help break down complex sugars in the cell wall: a β-glucosidase, which was linked to better water uptake, and a β-galactosidase, linked to less water absorption.