This investigation was carried out during two successive summer seasons in 2015 and 2016, in the Experimental Vegetable Farm, Faculty of Agriculture, Assiut University to examine the effect of yeast and royal jelly foliar applications on yield and its attributes as well as quality traits of cucumber (hybrid KUC-102). The experiment was laid out as split plot arrangement in randomized complete block design (RCBD) with three replications. The results showed that using yeast and royal jelly spray gave significant differences in most studied traits compared to the control (untreated) in favor of 20 g/l yeast and 2.4 g/l royal jelly in both seasons. Concerning the interaction between yeast and royal jelly, there were significant effects in some studied traits in both seasons. The combination of 20 g/l yeast and 2.4 g/l royal jelly recorded the highest mean values of vegetative traits, yield components, total yield and fruit quality in both seasons. Use 20 g/l yeast plus 2.4 g/l royal jelly holding a great promise since it gave fruit yield increment of 109.40% and 145.22% in the first and second seasons, respectively compared to the control (untreated plants 9.150 and 7.653 ton/feddan in the first and second seasons, respectively). Also, the results demonstrated that cucumber respond to yeast and royal jelly with distinct changes in gene expression