钾、镁营养供应对茶叶品质和产量的影响

Productivity and Quality Response of Tea to Balanced Nutrient Management Including K and Mg

本文总结了茶园钾、镁肥使用效果及施用技术等方面的研究结果。对我国主要产茶省份红黄壤茶园土壤分析表明,茶园土壤有效钾、镁含量较低。施用钾、镁肥一方面显著增加茶叶产量,另一方面明显提高茶叶的品质,绿茶游离氨基酸含量、乌龙茶的香气成分和红茶的茶红素与茶黄素等品质成分都有不同程度的增加;施用钾肥还能提高茶树抗旱和抗病能力。适当施用氯化钾具有与硫酸钾类似的增产提质效果。研究结果表明包含钾、镁肥的平衡施肥是提高我国茶叶生产力的重要措施,初步提出了根据茶园土壤有效钾、镁含量的推荐施肥标准。

This paper summarized results of experiments with potassium and magnesium fertilization on different tea types, carried out in various tea growing areas of China. Analysis of typical soil samples from various tea growing regions indicated that the supplying capacities of K and Mg in more than half samples were classified as deficient and did not meet the demands of tea plant under present production levels. Fertilization with K and Mg greatly increased yields of the major tea types, e.g. green tea, black tea, and Oolong tea. In addition to improved productivity, it is shown that quality, e.g. free amino acids, polyphenols, caffeine as well as theaflavin and thearubigin contents of black tea were largely increased. Resistances to drought and diseases were also improved by K application. Field experiments showed that potassium chloride had similar effect as potassium sulphate. The overall results confirmed that balanced nutrition including the nutrients K and Mg is an important measure to improve productivity of tea. A preliminary recommendation of K and Mg fertilization rates based on soil K and Mg status was proposed.