Study on the Effect of pH on Rhizosphere Soil Fertility and the Aroma Quality of Tea Trees and Their Interactions

Yuhua Wang, Qi Zhang, Jianjuan Li, Shaoxiong Lin, Xiaoli Jia, Qingxu Zhang, Jianghua Ye, Haibin Wang and Zeyan Wu ()
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Yuhua Wang: College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Qi Zhang: College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Jianjuan Li: Fujian Academy of Forestry Survey and Planning, Fuzhou 350002, China
Shaoxiong Lin: College of Life Science, Longyan University, Longyan 364012, China
Xiaoli Jia: College of Tea and Food, Wuyi University, Wuyishan 354300, China
Qingxu Zhang: College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Jianghua Ye: College of Tea and Food, Wuyi University, Wuyishan 354300, China
Haibin Wang: College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Zeyan Wu: College of Life Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Agriculture, 2023, vol. 13, issue 9, 1-14

Abstract: In order to fully comprehend the impact of soil acidification on the quality of tea, further analyses are essential and are of the utmost importance to the cultivation of tea trees and the simultaneous enhancement of tea quality. In May 2022, Tieguanyin tea trees planted in soils with different pH levels were selected as the research object of this study to analyze the effect of soil pH on the soil chemical index, soil fertility and the aroma quality of tea leaves. The results showed that the organic matter content, cation exchange capacity and the available nitrogen, available phosphorus and available potassium contents in the rhizosphere soil of the tea trees decreased significantly with decreasing soil pH levels (5.32–3.29), while the total nitrogen, total phosphorus and total potassium contents did not change significantly. The results of an aroma quality analysis showed that the aroma of the Tieguanyin tea was mainly floral, and the formation of floral odor characteristics was mainly derived from geraniol. The results of an interaction network analysis showed that the soil chemical indexes were significantly positively correlated with geraniol and floral aromas except for the total phosphorus and total potassium contents. In conclusion, with a decrease in the pH of soil, the soil’s cation exchange capacity, organic matter content and available nutrient content showed decreasing trends which, in turn, hindered the synthesis of geraniol and reduced the floral odor characteristics of tea leaves.

Keywords: Tieguanyin ( Camellia sinensis ); soil acidification; volatile compounds; aroma intensity; odor characteristics (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2023
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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