Factor A: Seed priming

Factor B: Salinity level

I. No priming

II. Hydro-priming for 24 hours

III. Hydro-priming for 48 hours

IV. Halo-priming for 48 hours (1% NaCl solution)

V. Osmo-priming for 48 hours (2% sugar solution)

A. Control (without salinity)

B. NaCl 0.25 dS∙m⁻¹

C. NaCl 0.5 dS∙m⁻¹

D. NaCl 1.0 dS∙m⁻¹