Response of White Mustard (Sinapis alba L.) Plant to Foliar Spraying by Some Antioxidants and Yeast under Sinai Conditions
Keywords:White mustard, yeast, salicylic acid, ascorbic acid
The research was carried out at Baluza Research Station, Desert Research Center, North Sinai, during two successive seasons 2020/2021 and 2021/2022 to study the effect of spraying with different levels of yeast and some of the antioxidants and their interaction on vegetative growth, seed yield, fixed oil yield, and active substances in white mustard seeds under the Sinai land conditions. The experimental design was a split-plot design that included 12 treatments, Yeast extract (0,4and 8 g/L) in the main plots, and different sources of antioxidants (control, salicylic acid, 200ppm, and ascorbic acid, 300ppm and salicylic +ascorbic acids) in the sub-main plots. Results showed that spraying with yeast extract levels, led to an increase in all vegetative growth, oil production and
active ingredients of the white mustard plant. Concerning antioxidants effect, find that when spraying with the antioxidants Ascorbic acid and Salicylic acid alone significantly increase in the growth characteristics of white mustard plants, while when spraying Ascorbic acid + Salicylic acid led to a significant increase in all growth characteristics. The effect of the interaction between yeast extract and antioxidants was effective on all growth characteristics, as the treatment of 8 g/l Yeast + Ascorbic acid + Salicylic acid recorded the highest significant increase in all growth characteristics of a white mustard plant. In addition, when analyzing the fixed oil, the erucic acid, is the main component of white mustard oil giving 40.27% while oleic acid was the second major component recorded at 17.63%.
This work is licensed under a Creative Commons Attribution 4.0 International License.