The effects of spray applications of dry yeast suspension and liquorice ab

	The effects of spray applications of dry yeast suspension and liquorice ab
Euphrates Journal of Agriculture Science
Article 1, Volume 5, Issue 4, 2013, Pages 232-243
Abstract
ABSTRACT : This experiment were performed at the field of the College of to study the effects of spray applications of dry yeast suspension and liquorice root extractions on the chemical contents of orchids tubers. The experiment ـ the study of four levels of dry yeast extraction (0, 2.5, 5 and 7.5 g/L), and four levels of liquorice root extraction (0, 2.5, 5 and 7.5 g/L) and their interaction, The plants were sprayed with dry yeast and liquorice root extractions just after the emergence of the second true leaf until beginning of flowering and every 10 days with three days interval between the two extractions sprays. The results of the experiment showed the superiorities of spray application treatments of dry yeast (5 g/L) and liquorice root (5 g/L) extractions, either alone or combined with each other in tuber chemical contents (nitrogen, protein, potassium, soluble sugars, insoluble sugars, total sugars, mucilage materials and alkaloids).

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