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Influence of sodium humate on the yield and quality of green pepper

L. Varga and L. Ducsay
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L. Varga: Slovak University of Agriculture, Department of Agrochemistry and Plant Nutrition, Nitra, Slovak Republic
L. Ducsay: Slovak University of Agriculture, Department of Agrochemistry and Plant Nutrition, Nitra, Slovak Republic

Horticultural Science, 2003, vol. 30, issue 3, 116-120

Abstract: In greenhouse conditions a 3-year small-plot experiment was conducted on loamy Chernozem originating from the humus horizon to investigate the effect of sodium humate application on yield, nitrate content and vitamin C content in green pepper fruits. The application of 5 kg of sodium humate per hectare in the form of watering 3 weeks after planting of pepper seedlings under full NPK nutrition (N nutrition was divided as follows: 2/3 of total N before planting and 1/3 of total N together with sodium humate 3 weeks after planting) resulted in a statistically significant increase in pepper yield by 13.6% at a concomitant significant reduction of nitrate content in pepper fruits by 12% and increase in vitamin C content by 28.6%.

Keywords: sodium humate; green pepper; vitamin C; nutrition (search for similar items in EconPapers)
Date: 2003
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlhor:v:30:y:2003:i:3:id:6003-hortsci

DOI: 10.17221/6003-HORTSCI

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