Effect of vermicompost, Mycorrhiza and humic acid on some bi-chemical and yield characteristics of pepper Capsicum annuum L. under greenhouse conditions

Abstract

A field experiment was carried out under the conditions of protected agriculture in the agricultural season 2020-2021 to study the effects of three factors: The first is the addition of vermicompost, with three levels: 0, 10 and 20 tons ha-1, the second factor is the addition of Mycorrhiza to the soil with two levels: without and with vaccination of 10 g per plant; and the third factor is spraying humic acid in three concentrations: 0, 2.5 and 5 ml l-1 on some biochemical properties and yield characteristics of pepper, according to randomized complete block design (RCBD). Results showed a significant effect on chlorophyll a, b, nitrogen, phosphorus and potassium in leaves, ascorbic acid content in fruit, and yield per plant. The best interaction was when adding the third level of vermicompost (20 tons ha-1) with vaccination of Mycorrhiza and spraying the third level of humic acid (5 ml l-1) on most of the studied characteristics of the plant. Keywords: vermicompost, humic acid, Mycorrhiza, Capsicum annuum L.