الفهرس 
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Abstract
The first experiment included 32 treatments, which were the simple possible combination between two cultivars of tomato plant (Castle Rock and Red Chef), four levels of saline water (0, 2000, 4000 and 6000 ppm), two sources of phosphorus (superphosphate and rockphosphate) and mycorrhizal application (with mycorrhiza and without mycorrhiza) during both summer seasons. However, the second experiment included 24 treatments which were also the combination between the same two cultivars, four salinity levels and three concentrations of yeast extract (0, 25 and 50 ml/L). Mycorrhizal fungi were inoculated at the transplanting time, while yeast extract was sprayed three times by 7 days interval beginning after subjecting plants to salinity levels. from the results mentioned previously, under the levels of NaCl salinization of this work, it could be concluded that salinity especially at 6000 ppm led to an acceleration in flowering process and at the same time cause a marked reduction in plant growth characters which, in turn were reflected negatively on yield and its component and positively on fruit?s quality. Also, it should be mentioned that cv. Red Chef is more tolerant than cv. Castle Rock. So, under the condition of this study, it could be recommended that irrigation of tomato cultivars, i.e., cvs. Castle Rock or Red Chef, with different levels of saline water had an inhibitor effects which can be minimized by the application of vesicular arbuscular mycorrhizal fungi (VAM) with rockphosphate or by spraying with yeast extract, particularly at 50 ml/L.