THE DETERMINATION OF THE EFFECTS OF HUMIC SUBSTANCE TREATMENTS ON FOOD QUALITY IN LEEK

The objective of the study was to determine the effects of the humic substance and conventional treatments on the quality characteristics in the leaf and white shaft of leek. For this purpose, 4 different humic substance doses (0-5-10-15 lt/da) were used to grow leek and for the comparison a conventional production parcel was established in the study and used for the conventional growth of the leek. In the study, the highest total soluble sugars, reducing sugars and chlorogenic acid in the leaves and white shafts of leek were obtained from 10 lt/da humic acid treatment. The amounts of soluble phenolics, chlorophyll a, chlorophyll b, total chlorophyll and carotenoids in the leek leaves in the 10 lt/da humic acid treatment were higher than those in the conventional and control (0 lt/da) treatments. The results showed that the application of humic substance increased the food quality characteristics of the leek leaves and white shafts.