Abstract
Two factorial experiments were conducted. One of them was laboratory experiment which was carried out at the Laboratory of Agricultural Engineering Sciences College, University of Baghdad during 2023. The other was conducted at the lath house with used the pots during spring season of 2023. The aim was to investigate the effect of seed priming duration with bio-stimulator (Appetizer) on germination characteristics and seedling emergence of Sorghum. The design of Lab. experiment was (CRD) while for the other experiment was (RCBD) with four replications. Each experiment consisted of two factors. The first factor included seeds priming treatments with bio-stimulator (Appetizer) concentrations (1, 2 and 3) ml l-1 and seeds soaking in distilled water, in addition to unsoaked seeds treatment (dry seed). The second factor was included seeds priming periods that is (8,16 and 24) h in room temperature. The results of Laboratory experiment showed that sorghum seeds primed with appetizer concentrations 3 ml l-1 gave highest averages of germination percentage in the first count, germination percentage in the final count, radical length, plumule length, seedling dry weight and seedling vigour index. While the comparision treatment (dry seed) gave the lowest averages for these characteristics and the priming period (24h) gave highest averages of germination percentage in the first count, germination percentage in the final count, radical length, plumule length, seedling dry weight and seedling vigour index. The results showed that iteration between the factors (seeds priming treatments with Appetizer and seed priming duration ) has significant effect in most characterstics. The results of pots experiment showed that sorghum seeds primed with appetizer concentrations 3 ml l-1 gave highest averages of emergence percentage in the first count and emergence percentage in the final count. The priming period (24h) gave highest averages of emergence percentage in the first count and emergence percentage in the final count.
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