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Loss in seed quality that occurs during all process, from maturation in the field to storage, leads to seed deterioration. Storage of onion seeds under ambient, hot and humid conditions is very problematic since these conditions deteriorate seed quality faster. Seed deterioration is associated with many metabolic defects that occur due to changes in enzymes and protein levels. This deterioration can be rectified to the extent possible by the technique of seed priming. The results clearly indicated that priming will restore the lost seed vigour in aged seeds due to reactivation of enzyme activity in old seeds. The germination percentage improved from 60% to 79.5% and 72.5% in GA3 and hydroprimed, respectively. Priming will also restore the lost seed vigour in aged seeds due to reactivation of proteins in old seeds and expression of these proteins in priming treatments are related to priming induced proteins in contrast to their absence in the aged seeds which are necessary for germination and longevity of seeds.

Biochemical investigations on vigour enhancement in aged seeds upon seed priming in onion