The Synergistic Effects of Yeast and Humic Acid on Improving the Growth of Basil (Ocimum Basilicum L.) Under Salinity.
DOI:
https://doi.org/10.54172/4y8kgh05Keywords:
Salinity, Ocimum basilicum L, Humic acid, Yeast, GrowthAbstract
Salinity is among the major abiotic stressors that limit plant productivity. Basil is an aromatic plant of economic importance, but it has low tolerance to salinity. Using organic compounds, such as humic acid (HA) and dry yeast (DY), can reduce the harmful effects of salinity. This environmentally friendly method mitigates the impacts of salinity. This research aimed to assess the influence of HA, DY, and their mixture on the development of basil. The experiment was conducted using a split-plot design in three replicates, where the primary units were two salinity concentrations (0, 80 mM NaCl), and HA and DY solutions were distributed in the sub-plots. The results showed that salinity stress decreased (p<0.001) the growth traits of basil. The results showed that spraying with HA, DY, and their mixture resulted in higher values of all studied traits compared with unsprayed plants. Furthermore, the results showed that the HA + DY mixture was the most effective on growth, as indicated by higher values of all studied traits compared with other treatments. The results showed that HA and DY were of great importance as environmentally friendly fertilizers in improving the productivity of plants under stress. This could contribute to sustainable bioactive herb cultivation.
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