الفهرس 
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Abstract
oligosacchar ides, trypsi n i nhi bi tor C TI) and subw”li t. st.ruc t ure proteins in seeds during germination for 24, 48, 72 and 96 were studied. Chemical analysis o.f two samples ot’ field bean (dry and soaked seeds) was also pert’ormed. The results could be summarized as follows:
The total soluble sugars CTSS) decreased in irradiated dry seeds as a t’unction of radiat.ion dose.
b- In seeds soaked prior t.o irradiation the total soluble sugars reduced by 40.6% at irradiation dose 1 KG~ and
irradiation doses of 2 and 3 KGy. The decreasing of TSS in samples irradiated at 4 and 5 KGy reached to 48.6 and 52.9% compared to the control respectively.