In order to investigate the effects of different soil management methods on the soil nutrients, enzyme activity and the flavor of ‘Yali’ pear, an experiment has been undertaken with 2 treatments of naturally grown grass and mushroom compost mulching, with clean tillage as the control. Mineral nutrition, the species and quantity of microorganisms, soil enzyme activity and the flavor of Yali pear were measured. Results showed that the organic contents of pear orchard soils treated with mushroom and naturally grown grass mulches increased considerably compared to the control. In orchards with 3 years of naturally grown grass mulching, the organic matter content of 0-20 cm soil was 15.05 g/kg, 1.9 times the control. Alkaline hydrolysis available N, B and Zn were also significantly higher than the control. The contents of available K, Fe, exchangeable Ca and Mg in 0-20 cm and 20-40 cm soil samples were less than the control. For orchards with 3 years of mushroom mulching, the organic matter content of 0-20 cm soil was 19.54 g/kg, 2.4 times the control. Available N, P, K, Fe, Zn, boron, exchangeable Ca and Mg in 0-20 cm and 20-40 cm soil samples were also higher than the control. Naturally grown grass and mushroom compost mulches improved the quantity and activity of soil microorganisms. In pear orchards with 3 years of naturally grown grass treatment, the quantities of bacteria, fungi and actinommyces in 0-20 cm soil was 163.40%, 18.75% and 166.24% higher than the control. In orchards with 3 years mushroom mulching, they were 402.33%, 37.50% and 163.05% higher. Phosphatase activities under naturally grown grass and mushroom mulching were 1.45 and 2.00 times higher than the control, while urease activity was 1.94 and 2.39 times higher. Naturally grown grass and mushroom compost mulching significantly enhanced the quality of fruit flavors. In both cases, the range of aromas and sugar contents of ‘Yali’ pears were significantly higher than the control.
