土壤次生盐渍化和养分失衡已成为制约设施蔬菜生产的关键问题。为了探究腐植酸制剂在设施蔬菜上防治土壤次生盐渍化和平衡养分的应用效果,试验设计腐植酸制剂、与腐植酸制剂等养分的配方肥、常规施肥、不施肥(CK)4个处理,分别在设施番茄、黄瓜进行试验。结果表明,腐植酸制剂能够明显改善土壤理化性质,可有效降低土壤盐分,与CK相比差异显著(P<0.05);施用腐植酸制剂、与腐植酸制剂等养分的配方肥分别比CK番茄增产36.5%和26.1%,与CK相比,腐植酸制剂、与腐植酸制剂等养分配方肥分别使黄瓜增产39.5%和34.4%,同时对番茄和黄瓜的Vc含量、糖含量等品质指标改善明显,分别与对照达到显著水平(P<0.05)。可见,腐植酸制剂具有改善设施土壤性质,降低土壤盐分积累,明显提高蔬菜产量和改善品质的应用效果。 Soil secondary salinization and nutrient imbalance have become the key issues restricting the production of vegetables in facilities. In order to explore the effect of humic acid preparations on the control of soil secondary salinization and balance of nutrients on vegetables, the design of humic acid preparations and humic acid formulations and other nutrients, conventional fertilization, no fertilization (CK) 4 treatments , Respectively, in the facilities of tomatoes, cucumbers for testing. The results showed that humic acid preparation could significantly improve soil physical and chemical properties, reduce soil salinity effectively, and had significant difference compared with CK (P <0.05). Compared with CK, humic acid preparation and humic acid preparation were higher than CK 36.5% and 26.1% respectively. Compared with CK, the humic acid preparations and the humic acid preparation and other nutritional formula fertilizers increased the yield of cucumber by 39.5% and 34.4%, respectively. Meanwhile, the quality indexes such as Vc content and sugar content of tomato and cucumber improved significantly, Respectively, with the control reached a significant level (P <0.05). Can be seen that the humic acid preparation has the facilities to improve soil properties, reduce soil salt accumulation, significantly improve the yield of vegetables and improve the quality of the application results.