Abstract:
Executive Summary
An experiment was conducted in the net house of Horticultural Farm of Sher-e-Bangla
Agricultural University, Dhaka, during the period from October 2022 to March 2023 to
enhance the salinity tolerance of capsicum using ascorbic acid and humic acid. The
treatments consisted of 3 different salinity levels viz., S
70
0
= Control (± 0.7 dSm
= 4
dSm
-1
EC and S
2
= 8 dSm
-1
EC and application of ascorbic acid and humic acid viz., C
=
Control (Water), C
1
= 150 ppm ascorbic acid, C
= 1.2g/l humic acid. The experiment was
setup in a two factor Complete Randomized Design (CRD) with three replications. Data on
different growth, biochemical parameters and yield contributing characters of capsicum was
recorded. Considering the level of salinity, significant variation was recorded on yield per
plant (g) of capsicum due to different level of salinity. The result of almost all parameters
studied was decreased with the increase of salinity levels and this reduction rate was
decreased by foliar application of ascorbic acid and humic acid. Considering the effect of
salinity, the highest fruit yield of capsicum ( 932.94 g/plant) was found from S
2
, whereas it
was the lowest (532.42 g) in S
. In the case of ascorbic acid and humic acid application, the
maximum yield (919.68 g/plant) was recorded from C
2
, the second highest (757.56g/plant)
was found from C
1
2
, whereas the lowest yield (473.02 g) was recorded from C
. Considering
the result of all growth, yield and biochemical parameters, It can be concluded that, both
ascorbic acid and humic acid was found to be effective to enhance salt tolerance of
capsicum.
