Effects of humic acid soil conditioner on pepper growth and soil physico-chemical property

ZHAO Wenyu; WANG Bei; WU Xudong; CHEN Lili; LIU Qingye; HU Weicong; MIN Mengyue; ZHANG Zongjun; WANG Dongsheng; LI Weiming

doi:10.16861/j.cnki.zggc.2025.0507

Abstract：To explore the application value and soil improvement effects of high-activity humic acid soil conditioner(total organic matter content≥65%,free humic acid content≥25%)in pepper cultivation,conventional fertilization was used as the control(CK),and four treatment groups were set up:T1(conventional fertilization+40 kg·667 m-2 calcium cyana-mide),T2-T4(conventional fertilization combined with 80,120,and 160 kg·667 m-2 humic acid soil conditioner,respec-tively).The effects on pepper growth,yield,quality,and soil physicochemical properties were analyzed.The results showed that compared with CK and T1 treatment,the application of high-activity humic acid conditioner significantly pro-moted pepper growth,increased yield and quality,and improved soil fertility and enzyme activity,with T3 treatment show-ing the best results.The plant height and stem diameter of pepper increased by 10.29%and 7.65%,respectively,compared with CK;the yield significantly increased by 6.76%and 5.68%compared with CK and T1 treatment,respectively;the soil ammonium nitrogen and available phosphorus content increased by 34.51%and 11.98%,respectively,compared with CK,and the activity of urease,alkaline phosphatase,and sucrase increased by 10.92%-26.17%compared with CK;the vitamin C and soluble sugar content of fruits increased by 22.85%and 38.10%,respectively,compared with CK.In summary,high-activity humic acid soil conditioner can optimize soil available nutrient supply and enzyme activity by establishing a synergistic relationship of"soil conditioner-fertilization-pepper growth-soil quality",thereby effectively improving pepper yield and quality.T3 treatment(conventional fertilization+120 kg·667 m-2 humic acid soil conditioner)can be promoted and applied in the high-quality and efficient production of local pepper.