Response of dill plants to active yeast, humic acid and some amino acids treatments

Abstract EN

This experiment was executed during 2016/2017 and 2017/2018 to investigate the response of dill (Anethum graveolens) plants in term of vegetative growth, yield components, essential oil and photosynthetic pigments to active dry yeast at 2.5, 5.0 and 10 g/l, humic acid at 4 and 8 ml/l and a mixture of amino acids (Tryptophan, Methionine and Cysteine) at 200 and 400 ppm, separately or in combinations.

From obtained results, it could be concluded that all examined treatments of active dry yeast, humic acid and amino acids significantly improved the vegetative growth traits, yield components, volatile oil and content of the three photosynthetic pigments compared to check treatment.

The stimulation was associated with increasing the concentration of each substance Treating dill plants with active dry yeast at 10 g/l.

in combination with humic acid at 8 or 4 ml/l + a mixture of amino acids at 400 or 200 ppm gave the best results with regard to vegetative growth, yield and its components as well as essential oil production