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.

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.

The utilization of aerospace mutagenesis in plant breeding is a novel, efficient technology. This study investigates the effects of aerospace mutagenesis on tea tree growth, soil nutrient conversion, and soil microbial community structure and function. The results showed that aerospace mutagenized tea trees showed increased leaf area, 100-bud weight, and yield. The rhizosphere soil of mutagenized tea tree displayed an increase in microorganisms, enhanced carbon and nitrogen cycling capacity, and significant increases in nutrient conversion and antioxidant enzyme activities. In addition, the content of available nutrients was also increased. Aerospace mutagenesis showed an increase in the abundance of soil-characteristic microorganisms (Solirubrobacterales bacterium, Capillimicrobium parvum, Mycobacterium colombiense, Mycobacterium rhizamassiliense, and Conexibacter woesei), and enhancement of the intensity of metabolic pathways, glyoxylate and dicarboxylate metabolism, biosynthesis of secondary metabolites, microbial metabolism in diverse environments, carbon metabolism, fatty acid metabolism, carbon metabolism, biosynthesis of amino acids, and biosynthesis of cofactors of soil microorganisms. Interaction network and partial least squares structural equation modeling (PLS-SEM) equation analysis showed that after aerospace mutagenesis, soil-characteristic microorganisms positively affected soil microbial functions, soil microbial biomass carbon and nitrogen, respiration intensity, and soil enzyme activities; furthermore, it improved available nutrient content and tea tree growth. This study provides an important reference for the cultivation and management of aerospace mutagenized tea trees and microbial regulation of tea tree growth.

Magnesium plays an important role in regulating the growth and quality of tea trees. However, the effect of magnesium regulation on changes in the aroma quality of tea tree leaves remains unknown. In this study, the volatile compounds of tea leaves under different magnesium concentrations were determined to obtain the characteristic volatile compounds that changed significantly and their odor characteristics and to explore the effect of magnesium regulation on the aroma quality of tea leaves. The results showed that magnesium significantly enhanced the content of 15 characteristic volatile compounds in tea tree leaves, especially heptyl formate and t-geraniol. The 15 characteristic volatile compounds mainly showed five kinds of odor characteristics, such as fruity, green, floral, pungent, woody, and burnt; magnesium regulation critically increased floral, fruity, and green odor characteristics. This study lays an important foundation for the application of exogenous magnesium ions to regulate tea aroma quality.

This study aimed to thoroughly investigate the quality differences and influencing factors of Dahongpao tea of different grades. Through sensory evaluation, electronic nose analysis, electronic tongue analysis, biochemical component analysis, and HS-SPME-GC-MS, the taste and aroma characteristics of Dahongpao samples of different grades (superfine, first, and second grades) were comprehensively studied. The results showed that there were significant differences in sensory quality, aroma components, and taste components among Dahongpao of different grades. Superfine Dahongpao has a rich aroma and mellow taste, containing a higher content of esters and aromatic hydrocarbons such as benzaldehyde (2-hydroxy-5-methoxy), hexyl benzoate, and cyclohexanecarboxylic acid 2,3-dichlorophenyl ester, which endow it with fruity, floral, and woody characteristics. In contrast, first- and second-grade Dahongpao contain more alkanes, pyrazines, and furans such as benzene (1-ethyl-1-propenyl), dodecane (2,6,10-trimethyl), and pyrazine (2,6-dimethyl), which impart floral, roasted, and nutty flavors. Moreover, superfine Dahongpao has a more bitter and astringent taste, but the bitterness and astringency dissipate more quickly, while the taste of first- and second-grade Dahongpao is relatively bland. These differences provide a scientific basis for the grade classification of Dahongpao tea and offer references for improving tea quality and standardized production.