Effect of spraying with bread yeast suspension and licorice root extract on some vegetative growth characteristics of tamarind seedlings (tamarindus indica L.)‎ cultivated in Basra governorate

Abstract EN

The experiment was carried out during the autumn season 2018-2019 in the Lathhouse of the Agricultural Research Station/Department of Horticulture and Landscaping/College of Agriculture/University of Basra.

The research was conducted for a period from 1/9/2018 to 1/9/ 2019, to study the effect of foliar spraying with a suspension of bread yeast at concentrations 0, 2.5, 5and7.5g.

l-1, in addition to foliar spraying with licorice extract at concentrations 0, 2.5, 5and 7.5g.

l-1, and their interactions in some indicators of vegetative growth of Tamarind seedlings.

A factorial experiment was carried out according to a randomized complete block design with three replications.

The indicators of the study showed that the foliar spraying treatments with bread yeast suspension led to improving most of the vegetative growth characteristics of tamarind seedlings, and the spraying treatment with a concentration of 5g.

l-1 excelled in achieving the best results compared with the control treatment for the characteristics of plant height and leaf carbohydrate content, while the concentration of 2.5g.

l-1 in the dry weight of the vegetative total of tamarind seedlings, but in the two characteristics of number of leaves and leaf area, none of the concentrations of yeast suspension had a significant effect.

Foliar spraying of plants with licorice extract improved all vegetative growth characteristics of tamarind seedlings, and the spraying treatment with concentration 5g.

l-1 was significantly superior in recording the best results compared with the control treatment in terms of plant height and leaf carbohydrate content, while the concentration exceeded 2.5g.

l- 1 in the rest of the studied attributes.

The result of the interaction between foliar spraying with bread yeast suspension and licorice extract showed a significant effect on all vegetative growth The experiment was carried out during the autumn season 2018-2019 in the Lathhouse of the Agricultural Research Station/Department of Horticulture and Landscaping/College of Agriculture/University of Basra.

The research was conducted for a period from 1/9/2018 to 1/9/ 2019, to study the effect of foliar spraying with a suspension of bread yeast at concentrations 0, 2.5, 5and7.5g.

l-1, in addition to foliar spraying with licorice extract at concentrations 0, 2.5, 5and 7.5g.

l-1, and their interactions in some indicators of vegetative growth of Tamarind seedlings.

A factorial experiment was carried out according to a randomized complete block design with three replications.

The indicators of the study showed that the foliar spraying treatments with bread yeast suspension led to improving most of the vegetative growth characteristics of tamarind seedlings, and the spraying treatment with a concentration of 5g.

l-1 excelled in achieving the best results compared with the control treatment for the characteristics of plant height and leaf carbohydrate content, while the concentration of 2.5g.

l-1 in the dry weight of the vegetative total of tamarind seedlings, but in the two characteristics of number of leaves and leaf area, none of the concentrations of yeast suspension had a significant effect.

Foliar spraying of plants with licorice extract improved all vegetative growth characteristics of tamarind seedlings, and the spraying treatment with concentration 5g.

l-1 was significantly superior in recording the best results compared with the control treatment in terms of plant height and leaf carbohydrate content, while the concentration exceeded 2.5g.

l- 1 in the rest of the studied attributes.

The result of the interaction between foliar spraying with bread yeast suspension and licorice extract showed a significant effect on all vegetative growth characteristics.