Abstract
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, 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.
Highlights
Sweet pepper (Capsicum annuum L.) is among the most important crops for the world human nutrition and its fruits have a good nutritional value in respect to antioxidant compounds, such as vitamin C and carotenoids (Navarro et al, 2006).It is a moderately-sensitive to salt stress (Lycoskoufis et al, 2005)
Data presented in Tables (4-5), in general, indicated that the number of fruits and fruits fresh weight per plant were significantly increased under low salinity level of NaCl+CaCl2 in the first 4th pickings
Increasing salinity levels caused a significant decrease in this respect
Summary
Sweet pepper (Capsicum annuum L.) is among the most important crops for the world human nutrition and its fruits have a good nutritional value in respect to antioxidant compounds, such as vitamin C and carotenoids (Navarro et al, 2006) It is a moderately-sensitive to salt stress (Lycoskoufis et al, 2005). Soil salinity is one of the major environmental stresses affecting over 20% of the world’s irrigated land (Etehadnia, 2009) and 2.1% of the dry-land agriculture existing on the globe (Khosravinejad et al, 2009) and extent throughout the world is increasing regularly (Schwabe et al, 2006) It has become a very serious problem for crop production (Munns and Tester, 2008), in arid and semi-arid regions. It was intended to investigate effects of pre-soaking seeds in some materials such as vitamins (ascorbic acid and α-tocopherol, bio-regulator (salicylic acid) and Yeast extract to alleviate the harmful effects of such salinity types
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