Priming is used to control the hydration level
within seeds so that the metabolic activity necessary
for germination can occur, but radicle emergence is
still prevented. There are many factors associated
with the effects of seed priming, but the concentrations
of priming solutions as well as the time and
temperature during priming were crucial (Khan,
1992). Sometimes, priming effects and conditions
varied with varieties (Adegbuyi et al., 1981; Khan,
1992). In the present study, we found that the combinations
of priming time and concentration were
different between the two maize lines, Mo17 and
HuangC.