竹炭基生物炭对茶叶品质和土壤微生物群落结构的影响

为探讨竹炭对茶叶品质、土壤微生物群落结构及土壤酶的影响,本研究以多年种植的茶园土为对象,茶叶为供试作物,设置5个处理:不施肥对照处理(CK₁);有机肥7 500 kg·hm^-2对照处理(CK₂);有机肥7 500 kg·hm^-2+竹炭1 125 kg·hm^-2处理(T₁);有机肥7 500 kg·hm^-2+竹炭2 250 kg·hm^-2处理(T₂);有机肥7 500 kg·hm^-2+竹炭3 375 kg·hm^-2处理(T₃),探究茶园多年种植条件下土壤微生物和胞外酶对施入竹炭的响应机制。结果表明,竹炭的施入对土壤微生物总生物量(T)、细菌生物量(B)、真菌生物量(F)、茶叶产量(Y)、Mg含量、过氧化氢酶(PER)活性、酸性磷酸酶(ACP) 活性、β-葡萄糖苷酶(BG)活性和蔗糖酶(SU)活性具有促进作用,各处理表现为T₂>T₁>T₃> CK₂>CK₁;对放线菌生物量(A)、真菌/细菌(F/B)比值、百芽重(BW)、发芽密度(BD)、水浸出物(WE)、咖啡碱(Caf)、茶多酚(Po)、氨基酸(Am)、儿茶素(Cat)和Vc含量也具有促进作用,各处理表现为T₂>T₃>T₁>CK₂>CK₁。竹炭施入通过改变F/B比值和酚氨比,从而改善了病土食物网结构、土壤生态系统食物网营养结构以及茶叶的品质。在外界种植环境相同的条件下,随着竹炭添加量的增加,T、B、F、A、F/B、BG活性、PER活性、ACP活性、SU活性呈现先增加后减少的趋势,酚氨比、G^-/G⁺呈现下降趋势,压力指数先减少而后升高。竹炭添加量为2 250 kg·hm^-2(T₂)时更为有效。本研究结果可为深入解析茶叶品质、茶园土壤质量演变特征与保护提供科学依据。

Effects of Bamboo Char-Based Biochar Application on Tea Quality and Microbial Community Structure in Tea Plantation

A field experiment was conducted to study the effects of adding different amounts of bamboo charcoal (No fertilizer, CK₁; organic fertilizer 7 500 kg·hm^-2, CK₂; organic fertilizer 7 500 kg·hm^-2+ bamboo charcoal powder 1 125 kg·hm^-2, T₁; organic fertilizer 7 500 kg·hm^-2+ bamboo charcoal powder 2 250 kg·hm^-2, T₂; organic fertilizer 7 500 kg·hm^-2+ bamboo charcoal powder 2 250 kg·hm^-2, T₃)on tea quality, soil microbial community structure and soil enzyme. The tea garden soil,which was cultivated for many years,was used as object and the test crop was tea.Adding bamboo charcoal had effects on the total biomass of soil microbes(T), bacterial biomass (B), fungal biomass (F), tea production(Y), Mg, β-glucoside enzyme (BG), catalase (PER), acid phosphatase (ACP),and Sucrase (SU), which all decreased in the order of T₂>T₁>T₃>CK₂>CK₁. Adding bamboo charcoal also had effects on Actinomycetes biomass(A), fungus, bacteria ratio (F/B), weighs hundreds of bud (BW)、Bud density (BD)、water extraction (WE), caffeine (Caf),tea polyphenol (Po),amino acid (Am),Catechin (Cat)and Vc, which all decreased in the order of T₂>T₃>T₁>CK₂>CK₁. The application of bamboo charcoal had changed the F/B ratio and polyphenol /amino acid ratio, which is an effective way to improve the structure of food web and nutrient structure of food web in soil ecosystem and quality of tea. Under the same external planting environment, T, B, F, A, F/B, BG, PER, ACP and SU, increased first and then decrease with the increase of the amount of added bamboo charcoal. Polyphenol/amino acid ratio and G⁺/G^- decreased with the increase the amount of bamboo charcoal, and the pressure index decreased first and then increased with the increase the amount of bamboo charcoal. When the applied amount of bamboo charcoal is 2 250 kg·hm^-2 treatment (T₂), the effect is more significant. Therefore, we have studied response mechanism of soil microorganisms and extracellular enzymes under the application of bamboo charcoal in tea plantations for many years, which can provide a scientific basis for in-depth analysis of the characteristics of soil quality evolution and protection in tea gardens and tea quality.