Humic Acid Substance Improves Fruit Quality
Humic acid can complex some insoluble trace elements and promote the absorption, utilization, and transport of these essential trace elements in the root system. Humic acid can also transform polysaccharides into soluble monosaccharides by promoting the activity of enzymes, thus increasing the synthesis accumulation of starch, protein and fat substances, and accelerating the movement of various nutrients to the fruit and seeds, to make the fruit plump and improve its quality.
Humic acid can increase the number and volume of cells in the swelling site, and the application effect on rhizome crops is obvious. Humic acid can also promote the synthesis of wax, keratin and lignin on the fruit surface. It is very important to improve the color and luster of the fruit when it is applied during the expansion and turning color period.