Effects of humic acid on green flesh pepper forcint

The natural humic acid can be a helper factor among others of plant germination, water and nutrient uptake. Moreover it helps to improve root-growing and increase stress tolerance. Products of humic acid extracts and also granulated forms can be essential accessory in integrated vegetable growing. In our experiment a provocative test of Humic acid (Huminit® with 50 m/m % humic acid active substance) was set. It was used in 3 of 4 treatments in ratios of 0,3 kg/m3 ; 0,75kg/m3 and 1,5kg/m3 in 4 repeats. The control didn’t get any humic acid. All of the treatments got the same amounts of water and N-P-K solution that was irrigated by water. Ratio of NPK was defined by phenological phase. The green hot pepper variety was the Capsicum annuum ‘Rush’. Planting time was on 20th of June 2010, pepper was planted in twin rows (90+60x35 cm), and plants were planted to small containers (9 liters of media/container). Plants were pruned to two stem. The treatments were mixes of substrates. The peppers were harvested in every 10-15 days. Measurements: weight of harvested fruits that was measured after classification (4 groups: extra, I. class, II. class, wastrel); weight, diameter of shoulder, and length of one pepper; height of plants, chlorophyll content (in SPAD) of peppers. Difference of peppers wasn’t significant between treatments, although a small increasing of values of highest concentration of humic acid was noticed in heights and weights. Any difference of measured SPAD values wasn’t found