Effects of Tea and Soybean Intercropping on Tea-Planted Soil and Tea Nutritional Quality

doi:10.7668/hbnxb.20190261

Abstract

Abstract: A pot trial was conducted to explore the effects of tea and soybean intercropping on tea nutritional quality, soil nutrients and microbial community to provide scientific basis for the optimization of tea garden intercropping system. Results showed that compared with monocropping tea, the intercropping of tea and soybean increased the contents of amino acids, soluble sugar and caffeine in tea, reduced the content of tea polyphenols and the ratio of tea polyphenols to amino acids, and effectively improved the tea quality. Also, the contents of total nitrogen, alkaline nitrogen, available phosphorus, available potassium, organic matter and the quantities of bacteria, fungi and actinomyces in intercropping tea soil were enhanced than monocropping treatment. Besides, the correlation analysis revealed that the tea nutrient quality was closely related to the changes of soil total nitrogen, alkaline nitrogen, available phosphorus and actinomycetes. Our findings demonstrated that tea intercropped with legume prevent a facilitation on the soil quantity and effectively improved the tea quality.

Key words: Tea, Intercropping, Soil nutrients, Soil microorganism, Tea quality

CLC Number:

S571.01

QIN Xiaomin, HUANG Shaoxin, WEI Jinjian, LI Jinting, CHEN Xing, LUO Yanfei, WEI Chizhang. Effects of Tea and Soybean Intercropping on Tea-Planted Soil and Tea Nutritional Quality[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2019, 34(S1): 129-135. doi: 10.7668/hbnxb.20190261.

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