Effects of Different Planting Years on Soil Physicochemical Indexes, Microbial Functional Diversity and Fruit Quality of Pear Trees

Author:

Pang Xiaomin1,Chen Meihui23,Miao Pengyao24,Cheng Weiting23,Zhou Zewei24,Zhang Ying2,Zhang Qi2,Ye Jianghua2,Jia Xiaoli2,Wang Haibin2

Affiliation:

1. Center for Information Technology and Laboratory Management, Wuyi University, Wuyishan 354300, China

2. College of Tea and Food Science, Wuyi University, Wuyishan 354300, China

3. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China

4. College of Resources and Environment, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Abstract

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.

Funder

Scientific Research Project of Introducing Talents, Wuyi University

Innovation and Entrepreneurship Training Program for College Students

construction of a first-class undergraduate specialty (tea science) in Fujian Province

Fujian Province Young and Middle-Aged Teacher Education Research Project

Faculty and Students Co-Creation Team of Wuyi University

Special Science and Technology Commissioner System of Nanping City

Publisher

MDPI AG

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