DOI: 10.32649/ajas.2026.193175 ISSN: 1992-7479

Sustainable Improvements in Cucumber Productivity and Quality Using Mycorrhiza and Yeast Extract Under Protected Cultivation

T. F. Farhan, I. A. Abed, L. S. Thabit, S. M. Saifan
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The experiment was conducted in autumn of 2024–25 at an unheated plastic house of the Department of Horticulture and Landscape Engineering, College of Agriculture, University of Anbar. It aimed to improve the growth sustainability, yield, and quality of the Wissam (V1) and super Fares (V2) cucumber (Cucumis sativus L) hybrids grown under protected cultivation conditions through the integrated use of mycorrhizal inoculation and spraying a yeast extract solution on the foliage. The experiment was carried out using RCBD with a factorial layout, and involved the two cucumber hybrids (two factors) and one treatment amalgamation of mycorrhiza (M0: no inoculation; M1: 20 g plant-1) and a liquid yeast extract solution (Y0: no spray; Y1: one spray; Y2: two sprays). The results revealed that applying the combination Y2M1 (two yeast spray + mycorrhiza) treatment significantly increased plant height, number of fruits, plant yield as well as leaf NPK content. The V2 also significantly outperformed the V1 hybrid for most traits measured, suggesting a higher genetic effectiveness of the hybrids in capturing these biological treatments in an unheated plastic greenhouse. It can be concluded that combining mycorrhiza with yeast extract appears an effective and sustainable biotic input for increasing cucumber yield and nutrient uptake under greenhouse cultivation

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