Slime cells on the surface ofEragrostisseeds maintain a level of moisture around the grain to enhance germination

Eragrostisis a cosmopolitan genus of the familyPoaceae. Several wild species, includingE. pilosa(L.) Beauv., are harvested for food, but the only cultivated crop-species is tef [E. tef(Zucc.) Trotter]. Despite its importance as a staple food and its plasticity to diverse environmental conditions, little is known about the structural and physiological strategies that adapt tef seeds to endure diverse and variable moisture regimes. Here, we report the presence of slime cells, a type of modified epidermal cell, covering the fruit of tef and its wild relative,E. pilosa. The slime produced byEragrostisbelongs to the ‘true’ slime type, since it is exclusively composed of pectins. Pectin forms uniform layers on the cell wall inner surface, which are confined by a thin cellulose layer to prevent release into the cell lumen. In the presence of water, pectins quickly hydrate, causing swelling of the slime cells. This is followed by their detachment, which may be controlled by a thin cuticle layer on the fruit surface. The ability of slime to absorb and maintain moisture around the grain is thought to be an adaptive feature forEragrostisgrowing in dry habitats. This retention of water by slime may create conditions that are suitable for rapid germination.