Publication Details
Abstract
A pot experiment was carried out to compare the effects of yeast extract (0, 3, and 6 g.l-1) and ascorbic acid (0, 50, and 100 mg. l-1) and their interaction on the growth, yield, and quality traits of faba bean (Vicia faba L.) plants, In the growing season of 2021–2022. A completely Randomized Design (CRD) was used to experiment with three replications. A probability level of 0.05 was used when comparing averages using the Least Significant Difference (LSD) test. According to the results, the yeast extract treatment (3 g.l-1 ) had a highly significant effect on some growth and yield traits except shoot fresh weight, chlorophyll content, pods length, the weight of 100 seeds, and carbohydrates %, where yeast extract treatment (6g.l-1) showed the highest value. Also, ascorbic acid (50mg.l-1) showed better results for some characteristics except plant height, leaf area, shoot fresh weight, number of pods, and chlorophyll content, whereas ascorbic acid (100 mg. l-1) treatment showed the highest value. Based on the results the yeast extract (3g.l-1) with ascorbic acid (50 mg.l 1) treatment showed the highest values with a plant height (50.40 cm), number of branches ( 5.67), leaf area (8.92cm2), shoot fresh weight (17.32), shoot dry weight (5.93), chlorophyll content (42.23), number of pods (4.33), pods length (13.33), pod weight (16.38), number of seed (4.33), weight of 100 seeds (70.97), nitrogen (4.35%), phosphorus (0.85%), potassium (4.85%), and protein (27.16%). while (6g.l-1 and 50mg. l-1) treatment gave the highest percentage of carbohydrates (58.03%). The lowest values for all of the parameters were obtained by the control treatment.