Table 2.
Effects of humic acid on fruit quality of decline diseased bayberry.
| Parameters | Value | Parameters | Value |
|---|---|---|---|
| Single fruit weight (g) | Total soluble solids (%) | ||
| LD | 26.86 ± 0.74 | LD | 13.71 ± 0.69 |
| HA | 36.61 ± 0.13 * | HA | 15.93 ± 0.20 * |
| Total sugar | Vitamin C (mg/100 g) | ||
| LD | 12.70 ± 0.03 | LD | 2.16 ± 0.00 |
| HA | 15.84 ± 0.78 * | HA | 5.90 ± 0.06 * |
| Titratable acid (%) | |||
| LD | 0.04 ± 0.00 | ||
| HA | 0.02 ± 0.00 # |
LD and HA represent decline diseased bayberry in the absence and presence of humic acid, respectively. “*” and “#” indicates significant increases or decreases compared to the control of the decline diseased trees (p < 0.05).