Effect of Some Chemical Treatments, Yeast Preparation and Royal Jelly on Some Vegetable Crops Grown in Late Summer Season to Induce Their Ability Towards Better Thermal Tolerance.

Abstract

Four field experiments were conducted in late summer seasons of 1998 and 1999 to study different responses of some vegetable crops, i.e. tomato cv. Castel Rock (first exp.), sweet pepper cv. California Wander (second exp.), snap bean cv. Bronco (third exp.) and cowpea cv. Creem-7 (fourth exp.) grown in late summer season to induce thermotolerance responses (improvement of fruiting and yield) by using yeast preparation (Y1 & Y2) (25 ml/L & 50 ml/L), chelated micronutrients (CME) (1 ml / L), iodo-benzoic-salicylic acid (IBS) (0.2 gm/L) and royal jelly (RJ) (10 ppm) three times spraying on tomato. Also, Y1, Y2, IBS and ATP (50 ppm), three times spraying on pepper, snap bean and cowpea in other experiments.The results could be summarized as follows:-Successfully application of such new substances on different vegetable crops in critical season to induce thermotolerability and considerably increase their fruiting and yield.