生物发酵饼肥在茶园中的施用效果初探  

Preliminary Study on the Application Effect of Biological Fermentation Cake Fertilizer in Tea Garden

作　　者：傅海平[1] 张浩 周品谦 王沅江[1] FU Hai-ping;ZHANG Hao;ZHOU Pin-qian;WANG Yuan-jiang(Tea Research Institute Hunan Academy of Agricultural Sciences,Changsha 410125,China;Changsha Haobo Bioteehnology Co.,Ltd,Ningxiang 410606,China)

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125 [2]长沙浩博生物技术有限公司,湖南宁乡410606

出　　处：《茶叶通讯》2018年第4期21-23,共3页Journal of Tea Communication

基　　金：国家重点研发计划(2016YFD0200900);湖南省重点研发计划(2018NK2032)

摘　　要：试验以菜籽饼为对照,比较了同等施肥量的情况下生物发酵饼肥对茶叶产量和品质的影响。结果表明,生物发酵饼肥春茶、夏茶及秋茶发芽密度分别比对照高出18.3%、22.7%和6.4%,鲜叶产量分别比对照提升9.2%、6.4%和10.4%;春茶与对照比,氨基酸、茶多酚、水浸出物和咖啡碱的含量分别提高3.9%、4.0%、6.2%和7.8%,表明生物发酵饼肥具有提升茶叶产量和品质的作用。The experiment used rapeseed cake as a control to compare the effects of biofermented cake fertilizer on tea yield and quality under the same fertilization amount. The results showed that the germination densities of bio-fermented cake spring tea, summer tea and autumn tea were 18.3%, 22.7% and 6.4% higher than the control, respectively. The yield of fresh leaves increased by 9.2%, 6.4% and 10.4% respectively compared with the control;spring tea and control the contents of amino acids, tea polyphenols, water extracts and caffeine increased by 3.9%, 4.0%, 6.2% and 7.8%, respectively, indicating that the bio-fermented cake fertilizer has the effect of improving tea yield and quality.

关 键 词：茶叶 专用有机肥 产量 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]