RESPONSE OF YIELD AND ITS QUALITY OF SWEET PEPPER PLANT TO CERTAIN BIO-STIMULANTS UNDER TWO TYPES OF SALINITY

Number of fruits and its fresh weight per plant were significantly increased under low salinity level of NaCl+CaCl2 in the early 4th picking and total yield. While, plants grown under NaCl salinity did not produced fruits in the early 4th pickings. However, increasing salinity levels caused a significant decrease in this respect. In addition, pre-soaking seeds in selected chemicals used at both levels caused a significant increase in sweet pepper fruits number and its fresh weight per plant (early 4th pickings and total yield) under non-saline conditions. Moreover, salicylic acid at 75 mg/L or ascorbic acid at 50 mg/L was more effective in this respect under non-saline or salinity conditions. Ascorbic acid as well as total carbohydrates concentrations in sweet pepper fruits were increased significantly with increasing salinity levels. In addition, ascorbic acid and total carbohydrates concentrations were greatly increased in plants growing under NaCl followed by NaCl+CaCl2 and CaCl2 as compared to control. On the other hand, pre-soaking seeds in SA, AsA, α-toco and yeast extract at both levels increased ascorbic acid and total carbohydrates concentrations under non-saline or salinity conditions. Furthermore, AsA at both levels or SA at 75 mg/L was more effective in this respect. Total soluble solids (TSS %) were significantly increased under low salinity level (2000 mg/L), thereafer decreased with increasing salinity level to 4000 mg/L. In addition, the great reduction in TSS % occurred under NaCl at high salinity levels as compared with the other salinity type. Moreover, pre-soaking seeds in chemicals used at both levels increased TSS % under non-saline or saline conditions. Furthermore, SA at 75 mg/L or AsA at 50 mg/L was more effective in this respect. Keywords: Salinity , Biostimulants , Sweet Pepper Number of fruits and its fresh weight per plant were significantly increased under low salinity level of NaCl+CaCl2 in the early 4th picking and total yield. While, plants grown under NaCl salinity did not produced fruits in the early 4th pickings. However, increasing salinity levels caused a significant decrease in this respect. In addition, pre-soaking seeds in selected chemicals used at both levels caused a significant increase in sweet pepper fruits number and its fresh weight per plant (early 4th pickings and total yield) under non-saline conditions. Moreover, salicylic acid at 75 mg/L or ascorbic acid at 50 mg/L was more effective in this respect under non-saline or salinity conditions. Ascorbic acid as well as total carbohydrates concentrations in sweet pepper fruits were increased significantly with increasing salinity levels. In addition, ascorbic acid and total carbohydrates concentrations were greatly increased in plants growing under NaCl followed by NaCl+CaCl2 and CaCl2 as compared to control. On the other hand, pre-soaking seeds in SA, AsA, α-toco and yeast extract at both levels increased ascorbic acid and total carbohydrates concentrations under non-saline or salinity conditions. Furthermore, AsA at both levels or SA at 75 mg/L was more effective in this respect. Total soluble solids (TSS %) were significantly increased under low salinity level (2000 mg/L), thereafer decreased with increasing salinity level to 4000 mg/L. In addition, the great reduction in TSS % occurred under NaCl at high salinity levels as compared with the other salinity type. Moreover, pre-soaking seeds in chemicals used at both levels increased TSS % under non-saline or saline conditions. Furthermore, SA at 75 mg/L or AsA at 50 mg/L was more effective in this respect