武夷学院茶山土壤生态因子调查  

Investigation on Soil Ecological Factors of Tea Mountain in Wuyi University

作　　者：聂传朋 蔡鸿辉 李焰焰 NIE Chuanpeng;CAI Honghui;LI Yanyan(School of Tea and Food Science,Wuyi University,Wuyishan,Fujian 354300)

机构地区：[1]武夷学院茶与食品学院,福建武夷山354300

出　　处：《武夷学院学报》2020年第3期5-10,共6页Journal of Wuyi University

基　　金：福建省自然科学基金项目(2019J01826);武夷学院人才项目(YJ201904);校地横向合作项目(XDHX201723)。

摘　　要：以武夷学院茶山的土壤为研究对象,对土壤中的机械组成、有机质、碱解氮、速效磷、速效钾、含水量及土壤温湿度的变化特征进行了研究。结果表明,茶山土壤为壤土,偏酸性,符合茶树生长要求,山脚与山腰和山顶之间的土壤因子含量差异明显,山脚土壤中有机质、碱解氮、速效磷含量更高,更适宜茶树的生长发育。土壤温湿度与外界气候条件存在一定的相关关系,5和10 cm土壤受到的影响最大,15到25 cm越深的土层波动幅度越小。表明随着土层深度的增加所受外界气候的影响反而下降。Taking the soil of Tea Mountain in Wuyi University as the research object,the characteristics of mechanical composition analysis,organic matter,alkali nitrogen,available phosphorus,available potassium,water content and soil temperature and humidity were studied.The experiment shows that the soil of Tea Mountain is loam.It is acidic,in line with the growth requirements of tea trees.The soil factor content between the foot of the mountain and the mountainside and the mountain top is obviously different.The content of organic matter,alkali nitrogen and available phosphorus in the foot soil is higher,which is more suitable for the growth and development of tea trees.There is a certain correlation between soil temperature and humidity and external climatic conditions.The soils with 5 to 10cm are most affected,from 15 to 25 cm,the deeper the soil layer,the smaller the fluctuation range.It shows that the impact on the depth of the soil layer decreases.

关 键 词：茶山 土壤 生态因子 武夷学院 

分 类 号：S154[农业科学—土壤学]