茶园施用豆粕发酵肥对土壤理化性质与茶叶品质的影响

Effect of fermented soybean meal fertilizer on physicochemical properties of tea garden soil and tea quality

为了解茶园施用豆粕发酵肥对茶树的肥料效应,采用田间试验,以750 kg/hm2豆粕固体发酵肥和1800 kg/hm2豆粕液体发酵肥两者混合施用进行追肥,以清水为对照(CK).结果表明,施用豆粕发酵肥处理(T)能够显著提高茶园土壤pH值、有机质、全氮、全磷和全钾含量;茶叶中的水浸出物、游离氨基酸、维生素类、儿茶素类和可溶性糖类含量均显著增加,酚氨比降低,茶汤苦涩味减少,茶叶甘醇、鲜爽、香甜等滋味提高,提高了茶叶品质.茶园土壤理化性质与茶叶中内含成分的相关性分析表明,施用豆粕发酵肥后土壤全氮含量对茶叶内含成分含量的作用呈极显著相关,茶园土壤pH值对茶叶内含成分含量的作用显著相关,其余无明显作用.试验结果为豆粕发酵肥在茶树上的应用提供了科学依据.

Field experiments were conducted to investigate the effect of soybean meal fermented fertilizer on tea plants.Tea trees were mixed with soybean meal solid fermented fertilizer(750 kg/hm2)and soybean meal liquid fermented fertilizer(1800 kg/hm2)for top dressing as the experimental group(T).At the same time,control(CK)was clear water to study the growth dynamics and yield of the tea plants and changes in tea quality and yield.The results showed that the soil pH value,organic matter,total nitrogen,total phosphorus and total potassium of tea garden soil could be significantly increased by applying soybean meal fermented fertilizer(T).The content of water extracts,free amino acids,vitamins,catechins and soluble sugars in tea leaves are significantly increased,the phenolic ammonia ratio is reduced,the bitter astringent taste of tea soup is reduced,and the sweet,fresh and sweet taste of tea leaves are enhanced,which improves the quality of tea leaves.The correlation analysis between the physical and chemical properties of tea plantation soil and the content of tea leaves showed that the effect of total nitrogen content in the soil after the application of soybean meal fermented fertilizer on the content of tea leaves was extremely significant,the effect of pH value in tea plantation soil on the content of tea leaves was followed by significant correlation,and the rest had no obvious effect.Therefore,the results provided a scientific basis for the application of soybean meal fermentation fertilizer on tea tree.