不同种类基肥连续施用对茶园土壤理化性质的影响研究

为了揭示茶园中长期施用单一种类基肥的弊端，指导合理选择和施用茶园基肥。选用氨基酸有机肥、复合肥和菜饼三种不同种类基肥开展茶园土壤理化性质比较试验，研究其连续施用3年对茶园土壤pH值、营养元素和物理性质的影响。结果表明：基肥连续施用3年后均较不施肥对照降低了茶园土壤pH值，有加速土壤酸化效应，增加了土壤有机质、氮、磷、钾和镁等营养元素含量，降低了容重，改良了土壤结构，并提升了茶叶品质，但三种基肥均不能促进镁元素含量积累达到优质茶园土壤指标。综合比较，菜饼作基肥连续施用对茶园土壤pH值的影响最小，对土壤有机质的积累效果更显著，且对茶叶中游离氨基酸总量具有最显著的提升作用，是较理想的可以连续施用的茶园基肥，同时，建议茶园基肥混合适量含镁肥料施用，以弥补土壤镁含量不足，并调节pH值至合理范围。

Effects of Continuous Application of Different Kinds of Basic Fertilizers on Tea Plantation Soil Physicochemical Properties

This paper intended to guide the selection and application of tea plantation basic fertilizer through revealing the defects of long term application of single type fertilizer. Effects of three kinds of fertilizers applied as basic fertilizers, viz. cake fertilizer, inorganic compound fertilizer and amino acid organic fertilizer on the soil physicochemical properties of tea plantation were investigated for three years. Results indicated that the three fertilizers could decrease the pH value, increase content of the organic matter, nitrogen, phosphorus, potassium and magnesium, and ameliorate soil structure and tea quality, but couldn’t made content of magnesium meet the hight quality tea garden soil index. After comprehensive comparison, it suggested that cake fertilizer showed least effect on soil pH value, but more impact on the accumulation of soil organic matter with significance, as well as most effect on the improvement of total free amino acid with great significance. Taken together, cake fertilizer could be applied as a desirable base fertilizer in tea plantation, and magnesium fertilizer was recommended to be applied with basic fertilizer.