Effect of sorbitol and boron on the growth and seed quality of faba bean (Vicia faba L.)

Since ancient times, many edible crops have been planted in Egyptian lands that have become an essential part of daily eating habits; faba bean (Vicia faba L.) became one of these crops and also became the most important food legume crop in Egypt. This experiment was carried out in the two winter seasons (2020/2021 and 2021/2022) at Tag El-Ezz Research Station using two varieties of faba bean (Giza 843 and Nubaria 5) and adding sorbitol (sugar alcohol) and boron, individually or combined via seed soaking and foliar application, to investigate the ability to improve seed yield and quality. A split-plot design was used where faba bean varieties were in the main plots while sorbitol and boron treatments were in sub-plots. Results indicated that the Giza 843 variety was better. Pronounced differently, differences among studied treatments are either combinations or singles. The best performance was recorded with the soaked Giza 843 variety with treatments (sorbitol at 10.0 g L-1 and boron at 10.0 mg L-1) and simultaneously foliar application with the same rates during plant life. Generally, it can be concluded that the seed soaking and foliar application of sorbitol and boron were successful ways to improve field emergence and optimize seed yield (quality and quantity) of both faba bean ( Vicia faba L.) varieties Giza 843 and Nubaria 5.