Relationship of soil pH value and soil Pb bio-availability and Pb enrichment in tea leaves
Jianghua Ye1,2, Qi Zhang1,2, Guoying Liu1,3
1College of Tea and Food, Wuyi University, Wuyishan, China.
Background:
Lead (Pb) is not an essential element for the growth of tea trees, but it is an important index for evaluating the quality and safety of tea. Lead is a sensitive metal to pH. Exploring the changing trend of soil Pb and enrichment coefficient of Pb in tea leaves affected by soil acidification is significant for tea planting and tea quality safety control.
Results:
A percent of 37.57% of the 364 tea plantations in Anxi county of China showed soil acidification that is a soil pH value < 4.5. However, the total Pb content in the soil and Pb content of tea leaves met the requirements stipulated in China. The soil available Pb content and Pb content in tea leaves were both significantly negatively correlated with soil pH value, and increased with the decrease of soil pH value. The soil available Pb content had a significant positive correlation with soil total Pb content. However, the soil total Pb content had no significant correlation with soil pH value. Moreover, the soil Pb bio-availability coefficient and the Pb enrichment coefficient of tea leaves decreased with the increase of soil pH value.
Conclusion:
More than a third of tea plantations in Anxi county had been acidified. The decrease of pH value leads to an increase in the bio-availability coefficient of soil Pb content and the enrichment coefficient of Pb content in tea leaves. The lower soil pH value resulted in the increase of the absorption and accumulation of Pb by tea trees, thus an increase of Pb content in tea leaves. © 2021 Society of Chemical Industry.
