摘要:
中国南方红壤区茶园普遍存在着土壤有效硼和有效镁含量缺乏的现象,对红壤区茶园及时适量补施硼、镁肥料具有重要的现实意义。本研究通过近3a田间小区试验,以单施化肥(CF)处理为对照,探讨化肥+硼肥(CF+B)、化肥+镁肥(CF+Mg)及化肥+硼肥+镁肥(CF+B+Mg)等3种不同施硼镁肥处理对红壤区茶园茶叶产量、品质、矿质营养元素吸收及土壤肥力状况的影响。结果表明:与CF处理相比,3种不同施硼镁肥处理可增加鲜茶青产量7.86%~14.03%;提高游离氨基酸含量18.63%~35.29%、茶多酚含量4.15%~7.91%、水浸出物含量5.53%~10.42%、咖啡碱含量10.73%~24.52%,降低酚氨比12.20%~20.24%;可提高茶叶的硼含量15.99%~36.34%、镁含量7.63%~19.08%、氮含量6.12%~12.39%、钾含量2.42%~13.87%和磷含量2.92%~7.60%;提高茶园土壤的有效硼含量133.33%~273.33%、有效镁含量6.63%~34.65%、有效磷含量20.29%~58.60%和速效钾含量15.38%~32.83%,而对土壤pH、有机质、全氮、全磷、全钾和碱解氮的含量影响不明显。其中,硼镁肥配施(CF+B+Mg)处理对提高茶叶产量、品质及促进茶叶矿质营养元素吸收的效果最佳。
关键词:
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红壤茶园 /
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硼肥 /
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镁肥 /
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茶叶 /
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产量 /
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品质 /
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矿质营养元素 /
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土壤肥力
Abstract:
Deficiency on available boron and magnesium in the red-soil among the tea plantations in South China is common.This study attempted to determine the optimal application of boron and magnesium fertilizers to remedy the shortage.Using application of a chemical fertilizer(CF)as control,a 3-year field trial on 3treatments,i.e.,(a)CF and boron(CF+B),(b)CF and magnesium(CF+Mg)and(c)CF,boron and magnesium(CF+B+Mg),was conducted.Yield,quality and mineral nutrient absorption of the tea as well as fertility of the red-soil were monitored.Compared with control,the 3treatments increased the yield by 7.86%-14.03%,free amino acids by18.63%-35.29%,tea polyphenols by 4.15%-7.91%,water extracts by 5.53%-10.42%,and theine by10.73%-24.52%.The ratio of tea polyphenols to free amino acidsdecreased by 12.20%-20.24%;while the contents of B,Mg,nitrogen,potassium and phosphorus were raised by15.99%-36.34%,7.63%-19.08%,6.12%-12.39%,2.42%-13.87% and 2.92%-7.60%,respectively.The minerals in the soil,including the available B,Mg,phosphorus and potassium,increased by 133.33%-273.33%,6.63%-34.65%,20.29%-58.60% and 15.38%-32.83%,respectively.On the other hand,the pH,organic matters,total nitrogen,phosphorus,potassium and alkali-hydrolyzable nitrogenin the soil showed no significant differences.It appeared that the fertilization with CF combined with B and Mg was comparatively superior in enhancing the yield,quality and mineral nutrient absorption of the tea.
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