Humic Acid: The "Black Gold" of Horticulture – A Review of Characteristics, Mechanisms and Agronomic Applications

Rupali Koshti1, Dr. Rajnee Sharma2, Dr. Reena Nair2
1Ph.D. Scholar, Department of Horticulture, 2 Assistant Professor, Department of Horticulture,
College of Agriculture, Jawaharlal Nehru Krishi Vishwavidyalaya, Jabalpur, (M.P.)
Corresponding email- koshtirupali013@gmail.com

Abstract: Humic substances (HS), particularly humic acids (HA), have emerged as critical components in sustainable agriculture, often referred to as "Black Gold" due to their profound impact on soil health and crop productivity. This review examines the formation, classification, and physicochemical properties of humic acids. Furthermore, it synthesizes recent experimental data covering fruit crops (pear, lemon, guava, lime), berries (strawberry), and stone fruit seeds (apricot) toevaluate the efficacy of HA in enhancing yield, physiological attributes, and abiotic stress tolerance.