Author(s)

Chao Zu, Zhigang Li, Jianfeng Yang, Huan Yu, Yan Sun, Hongliang Tang, Russell Yost, Huasong Wu

Department of Tropical Plant and Soil Science, University of Hawai’i at Manoa, Honolulu, USA.
Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, China.

Low pH is a major limiting factor for the production of black pepper (Piper nigrum L.) in Hainan province. Black pepper gardens often exhibit a decrease in soil pH (to 5.5 - 5.0) on orchards with a multi-year production history. An exploratory hydroponic experiment was conducted to examine the effects of increasingly acid nutrient solution pH (7.0, 5.5, 4.0, and 3.5) on seedling growth, tissue nutrient concentrations and root morphological traits. The results indicated that low pH may directly inhibit root development and function, limit K, Ca and Mg absorption and reduce seedling growth. At pH 5.5, black pepper attained maximum growth, while the minimum growth occurred at pH 3.5. It can be concluded that low pH reduces plant growth and is associated with low root nutrient concentrations of Ca and Mg, which may explain the decline of the yield in the seven pepper gardens of the Institute.

Nutrient Concentration, Pepper Seedling Growth, pH, Root Morphology, Soil Acidification

Zu, C. , Li, Z. , Yang, J. , Yu, H. , Sun, Y. , Tang, H. , Yost, R. and Wu, H. (2014) Acid Soil Is Associated with Reduced Yield, Root Growth and Nutrient Uptake in Black Pepper (Piper nigrum L.). Agricultural Sciences, 5, 466-473. doi: 10.4236/as.2014.55047.