N, P, K+ and Mg₂+ concentration as well as K+/Na+ ratio in sweet pepper root, shoot, and fruits were significantly increased at the low salinity level NaCl+CaCl₂ (2000 mg/L) followed by CaCl₂. In addition, increasing salinity levels led to a decrease in this respect. Meanwhile, CaCl₂ or NaCl+CaCl₂ increased significantly the Ca₂+ concentration with increasing salinity levels from 2000 to 4000 mg/L as compared to control. On the other hand, calcium concentration was decreased significantly with increasing NaCl salinity level to 4000 mg/L. With increasing salinity levels, both Na+ and Cl- concentration were increased as compared with control. The highest value of Na+ was obtained by NaCl followed by NaCl+CaCl₂. In addition, pre-soaking seeds in SA, AsA, α-tocopherol and yeast extract at both levels significantly increased N, P, K+, Ca₂+ and Mg₂+ concentrations as well as K+/Na+ ratio whereas decreased Na+ and Cl- under non-saline and saline conditions. In addition, AsA at 50 mg/L and SA at 75 mg/L were more effective as compared with the other treatments.