By TPS-IL • May 14, 2026
Jerusalem, 14 May, 2026 (TPS-IL) — Scientists at the Hebrew University of Jerusalem say they have developed a natural agricultural treatment that significantly increases crop yields while also improving the taste and quality of produce, offering what scientists describe as a more sustainable alternative to conventional fertilizers and pesticides.
The research comes as scientists and governments worldwide search for ways to increase food production for a growing global population while reducing the environmental damage associated with intensive agriculture. Heavy use of synthetic fertilizers and pesticides has long been linked to soil degradation, water pollution, and greenhouse gas emissions.
The study, published in the peer-reviewed journal Plant Physiology, focuses on an extract derived from Pseudozyma aphidis, a yeast-like fungus whose secretions appear to stimulate plant growth and enhance fruit quality across multiple crop families.
“Our findings demonstrate that the extract of compounds secreted by Pseudozyma aphidis acts as an effective agent for enhancing both the quantity and the quality of agricultural produce,” lead researcher Professor Maggie Levy said.
Rather than relying on live fungal cultures, which can behave unpredictably under changing environmental conditions, the team focused on compounds secreted by the fungus itself.
According to the researchers, this approach offers a more stable and reliable solution for large-scale agriculture because it avoids the challenges involved in establishing live microbial colonies in different climates and soil conditions.
“By utilizing a natural extract rather than live cultures, we can provide farmers with a more reliable and eco-friendly tool to increase yields and improve the flavor of the food on our tables,” Levy said.
The team tested the extract on several major crop groups, including tomatoes, melons, and corn. Across the experiments, treated plants showed faster development, higher yields, and improved fruit characteristics compared to untreated control groups.
In tomato seeds, germination rates increased by 18 percent, while melon and corn seeds showed gains of roughly 7 percent. Treated plants also flowered one to two weeks earlier than untreated plants, potentially shortening production cycles for growers.
The most dramatic results were seen in crop output. Tomato plants treated with the extract produced more than 60 percent greater ripe fruit weight than untreated plants. Melon plants recorded an increase in fruit weight roughly five times higher than the control group, according to the researchers.
Beyond productivity, the researchers said the treatment also improved produce quality. Tomatoes grown with the extract were firmer and scored higher in sensory evaluations measuring sweetness and aroma.
“By improving the efficiency of plant growth and the nutritional value of the produce, this approach supports the broader goal of global food security without the environmental footprint of synthetic chemicals,” the scientists said.
