Abstract: 【Objective】To improve seed viability and eliminate the bottleneck preventing wine sorghum planting and industrial development in Guizhou Province.【Methods】The germination ability of wine sorghum seeds was studied using variety Hongyingzi as test material and polyethylene glycol（PEG）as priming agent,under different priming time（12,24,36,48 h）,redrying degree（7%,10%,15%）,storage time（0,30,60,90 d）,and storage temperature（constant temperature at 25℃ or room temperature）.【Results】 Any one of the element among priming time,redrying degree,or storage period all had significant impact on seed germination ability（P<0.05）. There were interactions between priming time and redrying degree,priming time and storage temperature,or priming time,redrying degree and storage temperature. Wine sorghum seed had significant higher（P<0.05）germination rate than other treatments after 12 hours priming and 7% redrying,24 hours priming and 10% redrying,or 48 hours priming and 7% redrying. Seed germination uniformity was high after 12 hours priming and 7% redrying,or 36 hours priming and 15% drying,at 25℃ constant temperature or room temperature.【Conclusion】The optimal conditions for wine sorghum seeds germination are 12 hours priming and 7% drying or 36 hours priming and 15% drying. The seeds could be well stored at 25℃ constant temperature or at room temperature.

Key words: Wine sorghum, Seed priming, Seed redrying, Seed storage, Polyethylene glycol