氮肥减量下缓释肥对乌龙茶鲜叶产量与品质的影响

黄毅彪; 胡泽波; 林燕萍; 张见明; 王飞权; 尹应武; 金日良; 陈荣冰

doi:10.19303/j.issn.1008-0384.2020.05.009

氮肥减量下缓释肥对乌龙茶鲜叶产量与品质的影响

doi: 10.19303/j.issn.1008-0384.2020.05.009

1.
武夷学院茶与食品学院，福建　武夷山　354300
2.
武夷学院生态与资源工程学院，福建　武夷山　354300
3.
厦门大学化学化工学院，福建　厦门　361005
4.
武夷山正山世家茶业有限公司，福建　武夷山　354300

基金项目: 福建省科技计划对外合作项目（2019I0020）；中央引导地方科技发展专项（2019L3012）；福建省2011协同创新中心——中国乌龙茶产业协同创新中心专项（闽教科[2015]75号）；福建省科技厅科技创新平台项目（2018N2004）；南平市科技计划项目[N2017DN01、N2012Z06（3）]

详细信息

作者简介:
黄毅彪（1982−），男，讲师，研究方向：茶叶栽培、加工与品质（E-mail：370621435@qq.com）

中图分类号: S 571.1
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出版历程
- 收稿日期: 2020-01-08
- 修回日期: 2020-04-05
- 刊出日期: 2020-05-01

Effects of Slow-release Fertilizer on Yield and Quality of Oolong Tea under Reduced Nitrogen Fertilization

1.
College of Tea and Food Science, Wuyi University, Wuyishan, Fujian　354300, China
2.
College of Ecology and Resources Engineering, Wuyi University, Wuyishan, Fujian　354300, China
3.
College of Chemistry and Chemical Engineering, Xiamen University, Xiamen, Fujian　361005, China
4.
Wuyishan Zhengshan Shijia Tea Co., Ltd., Wuyishan, Fujian　354300, China

摘要

摘要: 目的研究氮肥减量下缓释肥对乌龙茶鲜叶产量、品质的影响，为茶园减量施肥提供参考。方法采用武夷岩茶黄观音为试验材料，以不施氮肥（CK1）和常规施肥（CK2）为对照，设置缓释氮肥减量10%（T1）、20%（T2）、30%（T3）和40%（T4）等4个处理。结果与不施氮肥相比，缓释肥显著提高土壤有机质含量、pH值、茶叶产量、SPAD值、含氮量、氨基酸含量。T1、T2与CK2相比，茶叶产量无差异；有机质含量分别提高4.01%和3.10%；pH值分别提高5.82%和2.41%；氨基酸含量分别提高10.11%和9.04%；酚氨比分别降低10.11%和5.57%。对6个处理的成分指标进行主成分分析，提取前2个主成分，累积贡献率达95.20%。经主成分分析，各处理得分差异显著。T1处理t1得分4.418、t2得分1.092，T2处理t1得分2.038和t2得分0.731，两个处理得分较高。结论缓释肥氮肥减量10%、20%促进茶鲜叶品质提升，可在茶叶生产上推广应用。
- 乌龙茶 /
- 缓释肥 /
- 产量 /
- 品质 /
- 主成分分析
Abstract: Objective Effects of using a slow-release fertilizer to reduce nitrogen (N) demand on the yield and quality of oolong tea were studied for efficient fertilization at plantations. Method Wuyi rock tea, Huangguanyin, bushes were planted under various fertilization treatments including no N fertilizer (CK1), conventional application (CK2), and a slow-release fertilizer with 10% (T1), 20% (T2), 30% (T3) or 40% (T4) N reduction. Yield of fresh leaves per plant and quality of the oolong tea made were determined. Result Compared with CK1, the use of the slow-release fertilizer increased the organic matters and pH in soil as well as the contents of N and amino acids in leaves, yield, and SPAD of the plants. The leaf yields under CK2, T1 and T2 did not differ significantly. But, in comparison to CK2, T1 resulted in 4.01% higher on soil organic matters, 5.82% lower on pH, 10.11% greater on amino acid content in tea leaves, and 10.11% lower on polyphenols/amino acid ratio; while T2 rendered 3.10% higher on soil organic matters, 2.41% lower on pH, 9.04% greater on amino acid content in tea leaves, and 5.57% lower on polyphenols/amino acid ratio. A principal component analysis on these criteria showed the top two principal components contributed 95.20% of the total. The scores on the components differed significantly with those for T1 to be 4.418 on the top first component and 1.092 on the second component; and those for T2, 2.038 on the first component and 0.731 on the second component. Conclusion By using the slow-release fertilizer to replace 10% or 20% N, both yield and quality of oolong tea were improved.
- Oolong tea /
- slow-release fertilizer /
- yield /
- quality /
- principal component analysis

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图 1 主成分分析得分

Figure 1. Scores on principal components

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图 2 主成分分析载荷图

Figure 2. Load chart of principal component analysis

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表 1 田间试验施肥量设计

Table 1. Experimental design for field fertilization

处理 Treatment	施肥量 Nitrogen application/（kg·hm⁻²）			减氮量Nitrogen reduction/%
处理 Treatment	N	P₂O₅	K₂O	减氮量Nitrogen reduction/%
CK1	0	105	140	100
CK2	350	105	140	0
T1	315	105	140	10
T2	280	105	140	20
T3	245	105	140	30
T4	210	105	140	40

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表 2 不同处理对土壤有机质含量、pH值的影响

Table 2. Effects of fertilizations on organic matter content and pH of soil

处理 Treatment	有机质含量 Organic matter content / （mg·kg⁻¹）	pH值 pH value
CK1	16.56±0.18 cd	5.08±0.08 bc
CK2	16.44±0.21 d	4.98±0.09 c
T1	17.10±0.28 a	5.27±0.08 a
T2	16.95±0.19 ab	5.19±0.09 ab
T3	16.84±0.22 abc	5.15±0.10 ab
T4	16.76±0.21 bc	5.14±0.11 b
注：结果以均值±标准差表示，同列数据后不同小写字母表示差异显著（P＜0.05）。表3、5、6同。 Note: The results were indicated by means±standard deviation. Different lowercase letters of the same row in the table showed significant difference (P＜0.05). The same as Table 3, 5, 6.

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表 3 不同处理对茶鲜叶产量、SPAD值的影响

Table 3. Effects of fertilizations on yield and SPAD of fresh tea leaves

处理 Treatment	叶长 Leaf length/cm	叶宽 Leaf width/cm	叶面积 leaf area/cm²	发芽密度 Budding density/（个·m⁻²）	百芽重 100-bud weight/g	产量 Yield/（kg·hm⁻²）	SPAD值 SPAD Value
CK1	6.52±0.44 b	2.47±0.29 a	11.31±1.99 b	752.98±33.11 c	91.12±1.75 c	6 723.36±250.44 c	41.55±6.63 c
CK2	7.35±0.60 a	2.73±0.27 a	14.13±2.45 ab	830.12±23.05 a	95.84±2.07 a	7 797.06±293.30 a	56.78±5.47 a
T1	7.42±0.61 a	2.79±0.26 a	14.56±2.52 a	835.63±29.76 a	95.89±1.63 a	7 852.50±262.19 a	58.21±6.15 a
T2	7.36±0.45 a	2.73±0.30 a	14.17±2.63 ab	819.10±28.60 a	95.46±1.41 ab	7 663.14±281.69 a	57.45±6.47 a
T3	7.35±0.60 ab	2.66±0.25 a	13.17±2.01 ab	804.41±29.47 ab	95.38±1.76 ab	7 518.24±253.24 a	55.26±4.98 ab
T4	7.04±0.47 ab	2.60±0.27 a	12.50±2.18 ab	775.02±29.47 b	93.57±1.02 b	7 107.30±205.63 b	48.73±5.65 bc

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表 4 茶鲜叶产量指标相关性分析

Table 4. Correlation among indicators on leaf yield of tea plants

项目 Items	叶长 Leaf length	叶宽 Leaf width	叶面积 leaf area	发芽密度 Budding density	百芽重 100-bud weight	产量 Yield	SPAD值 SPAD Value
叶长	1
叶宽	0.948^**	1
叶面积	0.933^**	0.995^**	1
发芽密度	0.925^**	0.980^**	0.986^**	1
百芽重	0.994^**	0.958^**	0.949^**	0.954^**	1
产量	0.955^**	0.983^**	0.984^**	0.996^**	0.977^**	1
SPAD值	0.985^**	0.974^**	0.972^**	0.968^**	0.991^**	0.984^**	1
注：、分别表示0.05、0.01水平上差异显著。 Note: ,** indicated significant at 0.05 and 0.01 level, respectively.

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表 5 不同处理对茶鲜叶含氮量、吸氮量和氮素利用率的影响

Table 5. Effects of fertilizations on N content, uptake and utilization efficiency of tea leaves

处理 Treatment	含氮量 N content/%	吸氮量 N uptake/（kg·hm⁻²）	氮素利用率 NUE/%
CK1	3.55±0.15 e	62.72±4.23 d	-
CK2	4.29±0.18 ab	88.11±5.18 b	7.25±0.38 c
T1	4.48±0.16 a	95.66±4.19 a	10.46±0.99 a
T2	4.21±0.15 bc	85.62±5.81 b	8.18±1.01 bc
T3	4.09±0.15 cd	83.15±4.31 bc	8.34±0.50 b
T4	3.99±0.07 d	79.40±3.20 c	7.94±0.72 bc

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表 6 不同处理对茶鲜叶品质成分的影响

Table 6. Effect of fertilizations on quality of fresh tea leaves

处理 Treatment	水浸出物 Water extracts/%	氨基酸 Amino acids/%	茶多酚 Tea polyphenols/%	咖啡碱 Caffeine/%	黄酮类 Flavonoids/（mg·g⁻¹）	酚氨比 Tea polyphenols/Free amino acids
CK1	39.72±0.82 c	1.52±0.07 c	19.49±0.53 a	2.23±0.06 c	12.61±0.66 a	12.84±0.70 a
CK2	43.28±0.67 a	1.88±0.06 b	18.24±0.74 bc	2.40±0.11 ab	11.93±0.45 a	9.69±0.63 cd
T1	43.76±0.51 a	2.07±0.10 a	18.01±0.76 c	2.50±0.10 a	11.80±0.75 a	8.71±0.75 d
T2	42.73±0.68 a	2.05±0.05 a	18.80±0.50 abc	2.42±0.07 ab	12.14±0.57 a	9.15±0.22 d
T3	41.39±0.70 b	1.81±0.11 b	19.14±0.66 ab	2.38±0.12 abc	12.40±0.42 a	10.53±0.28 bc
T4	40.95±0.68 b	1.63±0.05 c	19.35±0.35 a	2.29±0.08 bc	12.56±0.53 a	11.33±0.48 b

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