Molecular Soil Biology 2025, Vol.16, No.5, 255-264 http://bioscipublisher.com/index.php/msb 255 Research Insight Open Access Quality and Yield Responses of Bayberry to Soil pH Regulation Zhen Liu, Wenfang Wang Modern Agriculture Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China Corresponding email: wenfang.wang@cuixi.org Molecular Soil Biology, 2025, Vol.16, No.5 doi: 10.5376/msb.2024.15.0023 Received: 05 Aug, 2025 Accepted: 09 Sep., 2025 Published: 23 Sep., 2025 Copyright © 2025 Liu and Wang, This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Preferred citation for this article: Liu Z., and Wang W.F., 2025, Quality and yield responses of bayberry to soil pH regulation, Molecular Soil Biology, 16(5): 255-264 (doi: 10.5376/msb.2024.15.0023) Abstract The acidity or alkalinity (pH) of the soil has a significant impact on the growth, fruit quality and yield of Morella rubra. Many studies have shown that the appropriate pH range is generally between 5.0 and 6.5. Within this range, the root system of the bayberry is more vigorous, capable of better absorbing nutrients, and the fruit development is also more normal. This not only increases the sugar-acid ratio in the fruit, but also boosts the content of anthocyanins and vitamin C, making the taste better and enhancing the antioxidant capacity. If the soil is too acidic or too alkaline, it will affect flower bud differentiation, reduce fruit setting rate, cause poor fruit enlargement, and ultimately lead to unstable yield and poor quality. Methods such as applying lime, increasing organic matter or adding biochar can alleviate soil acidification to a certain extent, improve the rhizosphere environment, and thereby increase the yield and fruit quality of bayberries. Future research still needs to explore the pH critical points at different growth stages of bayberries in greater detail, clarify the molecular mechanisms involved, and examine whether long-term regulatory measures have any impact on the ecological environment. Overall, scientifically adjusting soil pH is an important method to ensure high yield and quality of bayberries while maintaining sustainable development. Keywords Bayberry (Morella rubra); Soil pH; Fruit quality; Output regulation; Sustainable agriculture 1 Introduction Bayberry (Morella rubra) is a common and important fruit tree in southern China. It has a unique taste, is rich in nutrition and contains many active substances, so it has attracted much attention. The fruit of the bayberry contains vitamin C, anthocyanins and phenols, etc. These components not only make the fruit have high edible value, but also play an antioxidant and anti-inflammatory role. In recent years, people's interest in healthy food has been increasing. Therefore, the industrialized cultivation and quality improvement of bayberries have also become the research focus (Ren et al., 2021). The pH of the soil has a significant impact on the growth, yield and fruit quality of fruit trees. Generally speaking, bayberries prefer to grow in acidic soil with a pH of 4.5~6.5. Soil pH not only affects plant nutrient absorption, but also alters the microbial community in the rhizosphere and their metabolic activities, all of which indirectly affect fruit tree health and fruit quality (Li et al., 2023). Studies have found that if the soil is too acidic, it is prone to bayberry decline disease, which is mainly related to the decrease in aluminum toxicity and microbial diversity, and the result will affect yield and quality (Chen et al., 2022; Hong et al., 2023). If the pH is too low or too high, the sugar, protein and vitamin C in the fruit will decrease, while the acid content will increase and the taste will deteriorate (Bao et al., 2005). This study collates and summarizes the research on the influence of soil pH regulation on the quality and yield of bayberries in recent years. The focus is on the mechanism by which soil pH changes affect the growth, nutritional components, flavor and related microbial communities of bayberries. By integrating the physiological responses, yield changes and quality indicators under different soil pH conditions, it is hoped to provide some theoretical and practical references for the cultivation and management of bayberries, thereby improving the quality and yield of fruits.
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