الفهرس 
INTRODUCTION
Effect of salinity and some salinity curing compounds on vegetative growthOnly 14 pages are availabe for public view
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Abstract
The present experiment of this study were carried out during 2003 and 2004 growth seasons on Manfalouty pomegranate cv. grown in the Experimental fruit orchard, Department of Horticulture, Faculty of Agriculture, Assiut University.
The objectives of this dissertation were to study:
a) the effect of applying four levels of salinity (zero, 1000, 2000, 3000 ppm)in
irrigation using a mixture of the Nacl and Cacl2 at ratio 1:1.
b) response to applying P-humex at three times (0-20-40-60 g/tree).
c) the effect of yeast applications as an ant-salinity compound , whereas the yeast
was applied at rate of 40 g / tree in once application during the 1st irrigation.
The experiments of this study was designed as factorial contained 32 treatment setted up in split – split plot arrangement at complete randomized block design with three replicates , one tree each. Salinity was the factor (A) as whole part , yeast was the factor (B) as the 1st level of splits and P-humex was the factor (C) as the 2nd level of splits.
The following measurement were taken during each season of this study in response to the effect of salinity, yeast and P-humex applications :-
1-The percentage of perfect flowers per tree :-
Salinity levels applied as (NaCl + CaCl2) induced a significant decrease in perfect flowers %, while both of yeast or P-humex application caused significant increase in perfect flowers % in comparison with untreated control trees of Manfalouty pomegranate cv. in 2003 and 2004 seasons.
2-Fruit height (cm) during growth stage :-
Fruit height changes decreased significantly with increasing salinity levels during the two seasons, whereas the highest level of salinity (3000 ppm) caused the highest decrease, yeast application gave the light improving effects of an increase rate of fruit height of treated trees with the highest level of salinity. As well as application of P-humex at once, twice or triple minimized the negative effects of salinity on fruit height changes of Manfalouty pomegranate cv..
3- Fruit diameter (cm) during growth stage :-
Increasing salinity concentrations resulted in an increase in decreasing fruit diameter rates (cm) during growth stages in the both studied seasons. yeast reduced the negative effects of salinity on pomegranate fruit diameter rate at different growth stages. As well as, application of P-humex showed the same trend of applying yeast on fruit diameter rate during growth stages in the two studied seasons.
4-Total yield weight / tree :-
The effect of salinity levels on total yield weight (kg/tree) , it was clear that more reduction of total yield weight / tree has been attributed with the heights levels of salinity during the two studied seasons. On the other hand, applying both of yeast or P-humex resulted in improving total yield weight (kg/tree) meanwhile, all treatments with yeast or P-humex induced minimizing the negative effects of salinity on this connection throughout the two seasons of this study, it could be noticed that applying P-humex at the 3rd time to the treated trees with yeast gave the best result during the two studied seasons.
5- Commercial fruit weight (kg) / tree:-
All levels of salinity decreased the weight of commercial fruit per tree of Manfalouty pomegranate cv. compared with untreated (control) trees during the two studied seasons. On the other side, applying P-humex to treated trees with salinity depreciated the decrease of commercial fruit weight (kg/tree) , which induced by salinity throughout the two seasons. As well as , yeast application showed the same trend of treatments with P-humex , whereas applying yeast depreciated the negative effects of salinity on commercial fruit weight / tree. Moreover, applying P-humex to treated trees with yeast improved the two effects of yeast on this commotion during the two seasons.
6- Commercial fruit weight percentage / tree :-
All levels of salinity decreased the weight of commercial fruit weight percentage / tree of Manfalouty pomegranate cv. compared with untreated (control) trees during the two studied seasons. On the other side, applying P-humex to treated trees with salinity depreciated the decrease of commercial fruit weight percentage / tree , which induced by salinity throughout the two seasons.
As well as , yeast application showed the same trend of treatments with P-humex , whereas applying yeast depreciated the negative effects of salinity on commercial fruit weight percentage / tree. Moreover, applying P-humex to treated trees with yeast improved the two effects of yeast on this commotion during the two seasons.
7-Splitting fruit weight percentage / tree.
Increasing salinity levels induced significant increase in splitting fruit weight % compared with the untreated trees during the two studied seasons. On the other hand, it could be observed that both yeast or P-humex application reduced the negative effects of salinity on splitting fruit weight % compared with the control trees.
8- Fruit weight (g):-
Fruit weight decreased significantly with increasing salinity levels during the two seasons, whereas the highest level of salinity (3000 ppm) caused the highest decrease, yeast application gave the light improving effects of an increase fruit weight of treated trees with the highest level of salinity. As well as application of P-humex at once, twice or triple minimized the negative effects of salinity on fruit weight of Manfalouty pomegranate cv..
9- Fruit volume (cm3) :-
Increasing salinity concentrations resulted in an increase in decreasing fruit volume (cm3) during growth stages in the both studied seasons, yeast reduced the negative effects of salinity on pomegranate fruit volume (cm3) at different growth stages. As well as, application of P-humex showed the same trend of applying yeast on fruit volume (cm3) during growth stages in the two studied seasons.
10- Peel weight percentage / percentage / fruit:-
Peel weight percentage / fruit decreased significantly with increasing salinity levels during the two seasons, yeast application gave the light improving effects of an increase Peel weight %/ fruit of treated trees with the highest level of salinity.
As well as application of P-humex at once, twice or triple minimized the negative effects of salinity on Peel weight% fruit of Manfalouty pomegranate cv..
11-Total soluble solids percentage in fruit juice (TSS%):-
The higher levels of salinity gave the highest reduction in TSS% in fruit juice, comparing with untreated (control) fruits during the two seasons, the effect of yeast application on TSS% in fruit juice it could be observed that applying yeast caused an improvement in TSS% in fruit juice during the different growth stages the negative effects of salinity TSS% . As well as, it was found the same results were obtained from P-humex application number on TSS% in fruit juice during growth stages of Manfalouty pomegranate during the two seasons.
12-Titretable acidity percentage in fruit juice (TA%) :-
Effect of salinity levels on titretable acidity percentage (TA%), it was found that salinity resulted in an increase it TA% in fruits juice during all growth stages comparing with untreated control trees in 2003 and 2004 seasons, yeast application induced an limiting of the negative effects of salinity an TA% in fruits juice during the two studied seasons, effect of P-humex application number, it was observed that generally, P-humex resulted in an reduction of the negative effects of salinity an TA% in fruits juice during growth stages.
13-The ratio between the total soluble solids )TSS%) and titretable acidity
(TA%) in fruit juice ( TSS / TA ratio ) :-
Salinity increased decreases in TSS/TA ratio in fruit juice, application of both yeast and P-humex gave positive effects on salinity application on TSS/TA ratio in juice of ripe fruits of Manfalouty pomegranate cv. comparing with untreated control fruits in 2003 and 2004 seasons.
14- Reducing and total sugars percentage in fruit juice :-
Salinity caused significant decrease in the total sugars% in ripe fruit juice all data were comparing with untreated control fruits in 2003 and 2004 seasons, the effects of yeast or P-humex application on total sugars% or reducing sugars% in ripe fruit juice, it could be observed that treatment with both yeast or P-humex minimized the negative effects of salinity on this studied parameters during the two studied seasons.
Conclusion:-
According to the obtained results of this study , it could be recommended with applying yeast at rate of 40 g / tree once application – irrigation plus P-humex at rate of 60 g / tree ( three times ) to reduce the negative effects of salinity on yield and fruit quality of Manfaluty pomegranate cultivar growing under Assiut Government condition.