Effects of Smoke Water on Seeds Germination, Seedling Growth of some Vegetables and Green Yield Productivity of Phaseolus vulgaris

Abstract

Four concentrations (0.5%, 1%, 1.5% and 2%) of smoke water extract beside tap water as control were used as soil drenching during seed germination and seedlings growth of pepper, tomato, carrot, onion, celery and lettuce cultivated in greenhouse, or in combination with foliar spray to study its effects on the productivity of Phaseolus vulgaris in an open field. The results indicated that all smoke water concentrations encouraged seed germination percentage and rate of pepper, celery and lettuce. However, both tomato and onion seeds positively responded to smoke water at the concentration of 1.0% compared to highly concentrated (1.5% and 2%), which causes an inhibitory effect. Meanwhile, the low level of smoke water (0.5%) was sufficient to obtain superior values on carrot seeds germination tests compared to the other levels. Also, the results indicated that the high concentration of smoke water extract (2%) was enough to support pepper, carrot and lettuce seedlings growth parameters expressed as height, fresh and dry weight, number of leaves and chlorophyll content. On the other side, all smoke water levels had negative effects on tomato, onion and celery seedlings growth. The maximum results of snap bean vegetative growth, green pod yield and the accumulation of plant dry matter percentage were obtained using smoke water at the 1.5% level as foliar spray combined with soil drenching. Meanwhile, the high level of smoke water (2%) led to a decrease in snap bean vegetative growth, total green pod (ton/fed), pod characters and pod chemical contents in the two seasons.