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(1) Aims: This study was aimed to investigate the effects of organic and inorganic fertilizer application on the soil nutrients and microbiota in tea garden soil. (2) Method: Illumina Hiseq sequencing technique was conducted to analyze the microbial diversity and density in different fertilizer-applied tea garden soil. (3) Results: The results showed that Acidobacteria, Proteobacteria and Actinobacteria were the predominant bacterial species observed in the tea garden soil. Besides, the relative abundance of Basidiomycota, Ascomycota and Zygomycota fungal species were higher in the tea garden soil. Correlation analysis revealed that Acidibacter and Acidothermus were significantly correlated with chemical properties (such as total organic carbon (TOC), total phosphorus (TP) and available phosphorus (AP) contents) of the tea garden soil. Furthermore, all these microbes were abundant in medium rapeseed cake (MRSC) + green manure (GM) treated tea garden soil. (4) Conclusion: Based on the obtained results, we conclude that the application of MRSC + GM could be a preferred fertilizer to increase the soil nutrients (TOC, TP and AP content) and microbial population in the tea garden soil.
Haiping Fu; Huan Li; Peng Yin; Huiling Mei; Jianjie Li; Pinqian Zhou; Yuanjiang Wang; Qingping Ma; Anburaj Jeyaraj; Kuberan Thangaraj; Xuan Chen; Xinghui Li; Guiyi Guo. Integrated Application of Rapeseed Cake and Green Manure Enhances Soil Nutrients and Microbial Communities in Tea Garden Soil. Sustainability 2021, 13, 2967 .
AMA StyleHaiping Fu, Huan Li, Peng Yin, Huiling Mei, Jianjie Li, Pinqian Zhou, Yuanjiang Wang, Qingping Ma, Anburaj Jeyaraj, Kuberan Thangaraj, Xuan Chen, Xinghui Li, Guiyi Guo. Integrated Application of Rapeseed Cake and Green Manure Enhances Soil Nutrients and Microbial Communities in Tea Garden Soil. Sustainability. 2021; 13 (5):2967.
Chicago/Turabian StyleHaiping Fu; Huan Li; Peng Yin; Huiling Mei; Jianjie Li; Pinqian Zhou; Yuanjiang Wang; Qingping Ma; Anburaj Jeyaraj; Kuberan Thangaraj; Xuan Chen; Xinghui Li; Guiyi Guo. 2021. "Integrated Application of Rapeseed Cake and Green Manure Enhances Soil Nutrients and Microbial Communities in Tea Garden Soil." Sustainability 13, no. 5: 2967.
An eco-friendly, low toxic and facile synthetic approach was employed to produce superparamagnetic biogenic iron oxide nanoparticles (SPBIONs) using an aqueous extract of tea-pruning waste as a reducing agent under alkaline conditions. As-biosynthesized SPBIONs were extensively characterized by various analytical tools. For instance, XRD pattern showed crystallinity and FTIR spectra revealed the presence of bioactive molecules required for the reduction of iron oxide ions. AFM and FESEM-EDX images showed agglomerated spherical shape with strong signals of iron metallic ions. The average crystallite sizes of SPBIONs were found to be 20 – 35 nm by HRTEM analysis. Zeta potential analysis confirmed that the surface charge of the green synthesized SPBIONs was highly negative (-25.2 mV) and stable. TGA curve reported a weight loss of 14 %, which occurred in SPBIONs over temperatures ranging from 50 °C to 950 °C due to the removal of water molecules and volatile compounds. VSM analysis revealed that SPBIONs exhibited superparamagnetic properties with a high-saturation magnetization value of 11 emu/g. In addition, the antioxidant property of SPBIONs was investigated with 1,1-Diphenyl-2-picrylhydrazyl (DPPH), a free radical assay, and it was seen that 70 μg/mL (IC50) of SPBIONs was able to neutralize the generation of free radicals and oxidative stress. The present study successfully demonstrated that utilization of tea resources for the production of SPBIONs with superparamagnetic and antioxidant properties might be used to design antioxidant agents and other biomedical applications.
Rajiv Periakaruppan; Xuan Chen; Kuberan Thangaraj; Anburaj Jeyaraj; Hoang Ha Nguyen; Ying Yu; Shunkai Hu; Li Lu; Xinghui Li. Utilization of tea resources with the production of superparamagnetic biogenic iron oxide nanoparticles and an assessment of their antioxidant activities. Journal of Cleaner Production 2020, 278, 123962 .
AMA StyleRajiv Periakaruppan, Xuan Chen, Kuberan Thangaraj, Anburaj Jeyaraj, Hoang Ha Nguyen, Ying Yu, Shunkai Hu, Li Lu, Xinghui Li. Utilization of tea resources with the production of superparamagnetic biogenic iron oxide nanoparticles and an assessment of their antioxidant activities. Journal of Cleaner Production. 2020; 278 ():123962.
Chicago/Turabian StyleRajiv Periakaruppan; Xuan Chen; Kuberan Thangaraj; Anburaj Jeyaraj; Hoang Ha Nguyen; Ying Yu; Shunkai Hu; Li Lu; Xinghui Li. 2020. "Utilization of tea resources with the production of superparamagnetic biogenic iron oxide nanoparticles and an assessment of their antioxidant activities." Journal of Cleaner Production 278, no. : 123962.
Oolong tea is famous for its characteristic of durably brewing. To explore suitable brewing cuppages and the scientific methods to brew Oolong tea in multiple steeping process. Dahongpao tea (Zhengyan, Banyan and Zhouyan tea) is well known Oolong tea variety, brewed at 14 times and assessed its chemical composition, infusion colour and sensory quality in different brewing intervals. The results showed that Zhengyan tea (A3) had the best quality of steeping among the chosen tea. It could be brewed up to 10 cuppages with 80% sensory score. The chemical composition and tea infusion colour strength were higher in Zhengyan tea. Though, 70% caffeine leached within first three steeping. The Forest regression model revealed that the suitable brewing time ranges between 4 and 10 in the chosen Dahongpao tea variety. This study provides a scientific method and suitable steeping times for the drinking of different Dahongpao tea through dynamic analysis of quantity of chemical composition, infusion colour strength and sensory quality.
Sifeng Zhang; Yiqing Yang; Xiaofang Cheng; Kuberan Thangaraj; Emmanuel Arkorful; Xuan Chen; Xinghui Li. Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing. Scientific Reports 2020, 10, 945 -11.
AMA StyleSifeng Zhang, Yiqing Yang, Xiaofang Cheng, Kuberan Thangaraj, Emmanuel Arkorful, Xuan Chen, Xinghui Li. Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing. Scientific Reports. 2020; 10 (1):945-11.
Chicago/Turabian StyleSifeng Zhang; Yiqing Yang; Xiaofang Cheng; Kuberan Thangaraj; Emmanuel Arkorful; Xuan Chen; Xinghui Li. 2020. "Prediction of suitable brewing cuppages of Dahongpao tea based on chemical composition, liquor colour and sensory quality in different brewing." Scientific Reports 10, no. 1: 945-11.