In order to investigate the effect of pruning on the soil environment in which tea trees grow and the growth of tea trees, this study used Wuyi Meizhan (Camellia sinensis) as a research object and measured its growth indexes, soil physicochemical indexes, soil enzyme activity and microbial functional diversity to analyze the effects of pruning treatments on the growth of tea trees, soil enzyme activity and soil microbial functional diversity and the correlation between them. The results of the analysis of tea tree growth indexes showed that the hundred-bud weight, leaf area and yield in the pruning treatment were significantly higher than those in the unpruned treatment. The results of soil physicochemical index analysis showed that pH, available phosphorus, available potassium and organic matter were significantly higher in the pruning treatment than in the unpruned treatment (p < 0.05), while available nitrogen and total phosphorus were significantly lower than in unpruned treatment (p < 0.05). The results of soil enzyme activities showed that only polyphenol oxidase and catalase activities were significantly higher in the pruning than in the unpruned treatment, while urease, protease, acid phosphatase, asparaginase and glutaminase activities were significantly lower than in the unpruned treatment (p < 0.05). Biolog analysis showed that the utilization of microbial carbon sources, especially amino acid and amine, increased in the rhizosphere soil of the pruned tea tree, while there was a significant decrease (p < 0.05) in microbial diversity. It is evident that pruning promoted tea tree growth and some enzyme activity, while inhibiting the activity of enzymes associated with the nitrogen cycle, and the utilization of microbial carbon sources increased, but their diversity decreased. This study provides a theoretical basis for the daily management of tea plantation after pruning.

This study explores the interaction between pear fruit quality and the soil environment over four different planting years (5, 20, 30, and 40 years), focusing on the fruit’s chemical properties, rhizosphere soil properties, microbial communities, and both microbiomass and functional diversity. The results found that reducing sugar, sucrose, and vitamin C contents in pears initially increased with planting years before declining, while total acidity showed an inverse trend. Analysis of the soil physicochemical index revealed that rhizosphere soil physicochemical indexes were significantly different between different planting years, but there was no obvious regularity. Correlation analysis found that total phosphorus, total potassium, organic matter, and available nitrogen were significantly and positively correlated with pear quality indexes. Soil microbiomass carbon decreased before increasing with increasing planting year, while soil microbial nitrogen was irregular. Results of functional diversity of rhizosphere soil bacterial communities showed that the relationship of carbon source utilization among the six groups was 20 years > 5 years > 30 years > 40 years. Interestingly, the 20-year group had the most core differences in microbial communities. The study suggests that as pear trees age, adequate plant nutrition during peak fruiting periods can improve soil fertility, microbial functional diversity, and ultimately enhance fruit quality.

As the global demand for high-quality tea increases, adopting sustainable agricultural practices is crucial to maintaining environmental health and improving crop productivity. Employing organic fertilizers has the potential to boost agricultural output and improve soil health, as well as curb the spread of pests and diseases. The purpose of this survey was to determine the impact of a range of organic fertilizer mixtures on both tea plants and rhizosphere soil characteristics in tea plantations. This study investigated the response of Jin Guanyin tea (Camellia sinensis L.) plants to various organic fertilizer ratios: 2/3 chemical fertilizer + 1/3 organic fertilizer (JTC), 1/2 chemical fertilizer + 1/2 organic fertilizer (JHOC), 1/3 chemical fertilizer + 2/3 organic fertilizer (JTO), and organic fertilizer only (JOF), with chemical fertilizer alone (JCF) as the control. The experiment was conducted in Xingcun Town, Wuyishan, Fujian Province, China, on 13 October 2021. Key metrics measured included tea plant growth indicators, soil physicochemical properties, enzyme activities, and microbial functional diversity. Results show that JTC and JTO produce the largest leaf area and bud weight, significantly surpassing those in JCF. JCF demonstrated the longest new tip length and highest bud density, while JHOC achieved the highest chlorophyll content, significantly exceeding JCF. Soil analysis revealed that total nitrogen, available nitrogen, organic matter, and pH were highest in JOF, significantly overtaking JCF. Conversely, total phosphorus, available potassium, and available phosphorus levels were highest in JCF. JHOC also had the highest total potassium content compared to JCF. Soil enzyme activity assessments showed that polyphenol oxidase and urease activities peaked in JTC, significantly exceeding those in JCF. JHOC exhibited the highest acid phosphatase activity, while JTO exhibited the highest protease activity. Catalase activity was highest in JOF, both significantly surpassing JCF. Microbial functional diversity analysis indicated that combined organic fertilization improved soil microorganisms’ utilization of carbon sources, significantly enhancing the Shannon diversity index and evenness. Key carbon sources identified included $\mathsf{\alpha }$-cyclodextrin, D-galacturonic acid, and 4-hydroxy benzoic acid. Overall, JHOC emerged as the optimal fertilization strategy, yielding superior growth indicators, enhanced soil physicochemical properties, increased enzyme activity, and improved microbial functional diversity compared to JCF. This study has important value for guiding the rational application of fertilizers in tea gardens, improving the soil environment of tea gardens, enhancing the quality of tea leaves, and achieving sustainable tea production.

Pruning is an important agronomic measure in tea plantation management. In this study, we analyzed the effect of pruning on gene expression in tea leaves from a transcriptomics perspective and verified the results of a transcriptomic analysis in terms of changes in physiological indicators of tea leaves. The results showed that pruning enhanced the gene expression of nine metabolic pathways in tea leaves, including fatty acid synthesis and carbohydrate metabolism, nitrogen metabolism, protein processing in the endoplasmic reticulum, and plant hormone signal transduction, thereby promoting the growth of tea plants and increasing tea yield. However, pruning reduced the gene expression of nine metabolic pathways, including secondary metabolites biosynthesis, flavonoid biosynthesis, phenylpropanoid biosynthesis, and sesquiterpenoid and triterpenoid biosynthesis, and lowered the content of caffeine, flavonoids, and free amino acids in tea plant leaves. In conclusion, pruning could promote the growth of tea plants and increase the yield of tea, but it was not conducive to the accumulation of some quality indicators in tea leaves, especially caffeine, flavonoids, and free amino acids, which, in turn, reduced the quality of tea. This study provides an important theoretical reference for the management of agronomic measures in tea plantations.

Tea standard samples are the benchmark for tea product quality control. Understanding the inherent differences in Chinese national standards for Lapsang Souchong black tea of different grades is crucial for the scientific development of tea standardization work. In this study, Lapsang Souchong black tea of different grades that meet Chinese national standards was selected as the research object. The aroma characteristics were comprehensively analyzed through sensory evaluation, electronic nose, and HS-SPME-GC-MS (headspace solid-phase microextraction gas chromatography–mass spectrometry). The findings indicate that the higher-grade Lapsang Souchong has a higher evaluation score. The results of electronic nose analysis indicate that the volatiles with differences in tea of different grades were mainly terpenoids and nitrogen oxides. The results of HS-SPME-GC-MS analysis show that the odor characteristics of the super-grade samples are mainly floral and fruity, and these substances mainly include D-Limonene, 3,7-dimethyl-1,6-octadien-3-ol and 3-Hydroxymandelic acid, and ethyl ester. The primary aroma characteristics of the first-grade samples are floral, sweet, woody, and green, with key contributing compounds including 2-Furanmethanol, 1-Octen-3-ol, and 5-ethenyltetrahydro-α,α,5-trimethyl-cis-, 4,5-di-epi-aristolochene. The main aroma characteristics of the second-grade samples are green, herbal scent, and fruity, and the main substances include 3,7-dimethyl-1,6-octadien-3-ol, 2,3-dimethylthiophene, Dihydroactinidiolide, and Naphthalene-1-methyl-7-(1-methylethyl)-. It is worth noting that the second-grade samples contain a large amount of phenolic substances, which are related to the smoking process during processing. This study lays a solid foundation for the preparation of tea standard samples and the construction of the tea standard system.