Structural details in soybeans: A new three-dimensional visualization method

Abstract

A new combination of sample preparation, imaging and image processing techniques allowing new insights into the structure of biological objects has been developed as a method for the visualization and quality evaluation. This method is for the first time transferred to soybeans (Glycine soja L.) of the Nattousyoryu variety as an example of food and agricultural produce using volume rendering of thin slice microscopy images. By this method, soybeans are displayed as three-dimensional data representations for visualization. Internal structures like the dormant cotyledon leafs are visualized and highlighted.