*3.1.1. Germination and seedling vigor traits (10–20 days)*

Germination percentage was taken 10 days after sowing. Total number of seeds sown and the number of seeds germinated were counted and germination percentage was calculated. Fresh roots (of one plant per petri dish) were taken and were individually weighed on a weighing balance to get root fresh weight. After taking the fresh weight, the roots were oven dried for 24 h at 65°C. After 24 h they were weighed on a weighing balance for measurement of root dry weight. Length of individual roots was measured with the help of a foot ruler. The roots of the plants were removed and the above root portion, that is, shoot were weight on a weighing balance for the measurement of shoot fresh weight. After taking fresh weight, the shoots were oven dried for 24 h at 65°C and after that they were weighed on a weighing balance for shoot dry weight. Root and shoot lengths were separately measured with the help of a foot ruler and then the ratio was taken.
