Effect of drying methods during priming on quality and longevity of rice seeds

Abstract

The best suitable drying method for primed Khao Dawk Mali 105 rice seeds was used a hot air oven at 30°C for 36 h and stored them in the uncontrolled environment. There was resulted to be lowest moisture, highest germination percentage and germination index for primed seeds. This method can keep the moisture in rice seeds low, reduce the process of decaying and extend the longevity and quality of primed rice seeds.