Effect of Aqueous Extracts of Baker's Yeast and Lemon Peel on Germination and Growth of Barley Seedlings (Hordeum vulgare L.)
DOI:
https://doi.org/10.65420/sjphrt.v2i3.152Keywords:
Barley, Baker’s yeast, Lemon peel, Aqueous extract, Germination percentage, Vegetative growth, Dry weightAbstract
A laboratory experiment was conducted during 2025 at the Plant Biology Laboratory, Department of Biology, Faculty of Science, Elmergib University, Al-Khums, Libya, to evaluate the effects of aqueous extracts of baker's yeast and lemon peel on the germination percentage and vegetative growth parameters of barley (Hordeum vulgare L.). The experiment followed a completely randomized design (CRD) with five concentrations (0, 1, 5, 10, and 15%). Results showed that lemon peel extract maintained a 100% germination rate, whereas yeast extract decreased it to 80% at 15%. Both extracts improved germination speed compared to the control, peaking at the 10% concentration. Yeast extract (5%) resulted in the highest shoot length (25 cm), while the highest root length (8.3 cm) was observed at 1% concentration. Yeast extract proved superior in enhancing shoot dry weight (0.181 g at 15%), whereas lemon peel extract demonstrated positive effects on root growth. The study suggests these natural extracts as environmentally friendly alternatives to chemical growth promoters for barley production.
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