施用不同调理剂对酸化茶园土壤化学性质及茶叶品质的影响

Effects of different conditioning agents on soil chemical properties and tea quality in acidified tea gardens

针对茶园土壤酸化问题,利用不同配方调理剂对其进行土壤改良。采用田间微区试验的方法,以种植英红九号年限分别为2年(幼龄)和8年(成龄)茶园为研究对象,设置4个不同处理:不施调理剂(CK)、调理剂Ⅰ(生物炭,T1)、调理剂Ⅱ(生物炭+石灰,T2)及调理剂Ⅲ(生物炭+碱渣钙镁肥,T3),施用量为20 t·hm^(-2)。通过2年定位试验,研究3种调理剂对茶园土壤的主要化学性质及茶叶品质的影响。土壤分析表明,与对照组相比,2年的试验周期中,2种茶园的土壤pH均呈现先升后降的趋势,试验4个月后施用调理剂Ⅰ、Ⅱ、Ⅲ的幼龄茶园土壤pH值分别升高了0.11、0.20和0.22个单位,成龄茶园pH值分别升高了0.15、0.16和0.38个单位,但经过16个月后pH值又会逐渐下降。幼龄茶园土壤有效磷和速效钾含量均有显著升高,而成龄茶园只有速效钾含量显著升高。茶叶品质分析表明,与CK相比,试验4个月后幼龄茶园调理剂处理组茶叶的水浸出物含量分别显著增加6.66%、6.30%和6.80%。施用调理剂可以改善茶园酸性土壤,增加土壤肥力和茶叶内含物质含量。

For tackling the problem of soil acidification in tea garden,different formulations of conditioners were used for soil improvement.The field experiment was carried out with tea variety Yinghong No.9 planting 2 years(young tea garden)and 8 years(mature tea garden).Four different treatments were set up:no application of conditioner(CK),conditioner I(biochar,T1),condition-er II(biochar+lime,T2)and conditioner III(biochar+alkali residue calcium magnesium fertilizer,T3),with the application rate of 20 t·hm^(-2).Soil analysis showed that,compared with the control group,the soil pH of the two tea plantations increased first and then decreased.Four months after treatment,the soil pH of the young tea plantations with conditioner I,II and III increased by 0.11,0.20 and 0.22 units,and that of the mature tea plantations increased by 0.15,0.16 and 0.38 units.However,16 months after the treatments,the pH value decreased gradually.The content of soil available P and K in young tea garden increased significantly,but only avail-able K in mature tea garden increased significantly.The results of tea quality analysis showed that compared with the CK,the water extract content of young tea garden treated with carbon-based conditioner increased significantly by 6.66%,6.30%and 6.80%,respectively.In conclusion,the application of carbon-based conditioners would improve the acid soil,increase soil fertility and the internal substance content of tea.