Quality and Yield Responses of Bayberry to Soil pH Regulation

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.