this study was conducted to quantify germination response of annual savory (satureja hortensis l.) to temperature and water potential. for this purpose, seeds were exposed to different temperature (12, 15, 20, 25, 30, 35, 37 and 40°c) and water potential (zero, -0.1, -0.3, -0.5 and -0.7 mpa) treatments in seed research lab., gorgan university of agricultural sciences and natural resources in 20...
