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Comparison of Soil Properties and Organic Components in Infusions According to Different Aerial Appearances of Tea Plantations in Central Taiwan

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  • Prapasiri Tongsiri

    (Department of Soil and Water Conservation, National Chung Hsing University, Taichung 40227, Taiwan
    Rubber Division, Department of Agriculture (DOA), Bangkok 10900, Thailand)

  • Wen-Yu Tseng

    (Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan)

  • Yuan Shen

    (Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan)

  • Hung-Yu Lai

    (Department of Soil and Environmental Sciences, National Chung Hsing University, Taichung 40227, Taiwan
    Innovation and Development Center of Sustainable Agriculture (IDCSA), National Chung Hsing University, Taichung 40227, Taiwan)

Abstract

The soil properties, climate, type of management, and fermentation process critically affect the productivity and quality of tea. In this study, tender tea leaves were collected from central Taiwan, and organic components in their infusions as well as physical and chemical soil properties differentiated using aerial photographs where good (G) and bad (B) growth exhibitions were determined. Eleven physical and chemical soil properties as well as five compounds in tea infusions were analyzed to determine the main factor that affects the growth of these tea trees. The Fleiss’ kappa statistic results revealed that the wet aggregate stability, pH, and exchangeable potassium content exhibit the most significant effect, with scores of 0.86, 0.64, and 0.62, respectively. Soil quality calculated using the mean weight diameter based on 11 soil properties revealed that ~67% of the total score of G is greater than that of B. Generally, contents of total polyphenols (51.67%) and catechins (51.76%) in the infusions of B were greater than those of G. In addition, significant positive correlations between the free amino acids content and soil properties, including pH and copper content, were observed. However, a negative correlation between the free amino acids and flavone contents and most of the soil properties was observed. The survey data set obtained from this study can provide useful information for the improved management of tea plantations.

Suggested Citation

  • Prapasiri Tongsiri & Wen-Yu Tseng & Yuan Shen & Hung-Yu Lai, 2020. "Comparison of Soil Properties and Organic Components in Infusions According to Different Aerial Appearances of Tea Plantations in Central Taiwan," Sustainability, MDPI, vol. 12(11), pages 1-21, May.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:11:p:4384-:d:363492
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    References listed on IDEAS

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    1. Sadeeka Layomi Jayasinghe & Lalit Kumar & Janaki Sandamali, 2019. "Assessment of Potential Land Suitability for Tea ( Camellia sinensis (L.) O. Kuntze) in Sri Lanka Using a GIS-Based Multi-Criteria Approach," Agriculture, MDPI, vol. 9(7), pages 1-25, July.
    2. Atanu Mukherjee & Rattan Lal, 2014. "Comparison of Soil Quality Index Using Three Methods," PLOS ONE, Public Library of Science, vol. 9(8), pages 1-15, August.
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    1. Manorama Thapa & SUBHANKAR Gurung & Binghui He, 2022. "The Effects of Tea Plantation Upon the Soil Properties Based Upon the Comparative Study of India and China: A Meta – Analysis," Journal of Agriculture and Crops, Academic Research Publishing Group, vol. 8(4), pages 309-322, 10-2022.

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