Molecular Soil Biology 2025, Vol.16, No.5, 255-264 http://bioscipublisher.com/index.php/msb 258 bud differentiation and fruit setting rates worse, and increase the risk of recession disease (Hong et al., 2023). If the pH is appropriately adjusted, such as by adding humic acid or organic conditioners, the soil environment can be improved, making the trees healthier and enhancing their flowering and fruit setting abilities (Ren et al., 2022). 4.2 Fruit development and size Soil pH can affect nutrient absorption and root conditions, thereby influencing the development and size of fruits. Studies have shown that in alkaline soil, the single fruit weight and seed weight of bayberries are both lower than those in acidic soil, but the total sugar and total acid contents of the fruits are higher, and the quality is improved. In addition, growing associated plants such as ryegrass can also promote fruit development by regulating pH and improving the microbial environment, increase the contents of vitamin C and flavonoids, and make the fruit flavor better (Li et al., 2023). 4.3 Overall productivity trends under different pH management practices If the soil is acidified for a long time, the yield of bayberries will decline. This is mainly due to root damage, nutrient imbalance and microbial reduction (Hong et al., 2023). Regulating soil pH, such as applying humic acid, growing associated plants or applying fertilizers reasonably, can significantly increase yield and fruit quality (Ren et al., 2022; Li et al., 2023). In alkaline soil, trees will become shorter and the fruits will be smaller, but the early fruiting rate will be higher, the sugar-acid ratio will increase, and some quality indicators will even improve. Overall, appropriate pH management can ensure stable output and better quality. 4.4 Yield stability in long-term orchard systems In long-term management, soil pH regulation is crucial to the stability of orchard yields. If the soil keeps acidifying, it will aggravate the decline of bayberries, cause large fluctuations in yield, and increase the pressure of orchard renewal (Hong et al., 2023). Adopting methods such as organic conditioners, associated plants or enhancing microbial diversity can maintain soil health, help stabilize yields, and make orchards more sustainable (Ren et al., 2022; Li et al., 2023; Arous et al., 2024). 5 Impacts on Fruit Quality 5.1 Sugar-acid balance and taste profile Soil pH can affect the sugar and acid in the fruit, thereby determining the taste and texture of the bayberry. Studies have found that associated ryegrass can improve the soil environment, increasing the sugar content of fruits by 2.26%, reducing the acid content by 9.04%, making the sugar-acid ratio more reasonable and the taste better (Li et al., 2023). In alkaline soil, the total sugar and total acid contents of bayberry fruits will increase, the sugar-acid ratio will rise, and the flavor will be more intense. 5.2 Anthocyanin accumulation and color development Anthocyanins are important substances that determine the color and antioxidant capacity of bayberries. Studies have shown that when the pH is between 4 and 5, the anthocyanin content in bayberry fruits is the highest, the fruit color is redder and more vivid, and it is more likely to be favored by consumers (Ju et al., 2022). Moreover, at low pH (approximately 1.5), anthocyanins are more stable and the color is less likely to fade (Bao et al., 2005). Studies at the molecular level have also found that during fruit ripening, genes related to anthocyanin synthesis are activated, thereby promoting color formation (Feng et al., 2012). 5.3 Vitamin C and antioxidant compounds Adjusting soil pH or using associated plants can significantly increase the content of vitamin C and antioxidant substances in bayberry fruits. For example, associated ryegrass can increase vitamin C by 28.45% and total flavonoids by 25%, thereby enhancing antioxidant capacity (Li et al., 2023). Within the pH range of 3 to 5, the antioxidant activity of bayberry juice is relatively high. For instance, the clearance rate of ABTS free radicals is significantly better. This indicates that an appropriate pH is conducive to the accumulation of antioxidant components (Bao et al., 2005; Ju et al., 2022).
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