不同气流条件下做青过程青叶的呼吸作用

Studies on respiration of tea leaves during fine manipulation on different airflow condition

为探明不同气流条件对乌龙茶毛茶品质影响的内在生理机制,以毛蟹品种鲜叶为研究对象,在春季和暑季均分别设计恒温、恒风(处理Ⅰ)、恒温、无风(处理Ⅱ)和自然开放(处理Ⅲ)3种环境做青,观测做青过程中青叶呼吸速率的变化.结果表明:春茶做青过程中3个处理青叶的呼吸速率在三摇前均呈上升趋势,三摇后开始下降.暑茶做青过程中,处理Ⅰ和处理Ⅱ的青叶呼吸速率均在每次摇前下降,摇后上升,处理Ⅲ则在二摇后一直保持上升趋势.从春、暑茶做青全过程的平均值来看,均以处理Ⅰ的呼吸速率最大,处理Ⅱ的最小,而暑季各处理青叶的呼吸速率总体上高于春季.处理Ⅰ所制毛茶春茶品质最佳,处理Ⅲ最差,暑茶品质处理Ⅰ最佳,处理Ⅱ最差.

To probe into the internal physiological mechanism of the effect of different airflow conditions on quality of Oolong tea, in spring and hot summer the three environments such as constant temperature and ventilating rate environment（treatment Ⅰ ）,constant temperature and no ventilating environment（treatment Ⅱ）, and natural open environment（treatment Ⅲ）were all designed to inspect variation of respiration rate of the Maoxie variety,s leaves during fine-manipulation process. The results showed that in spring the respiration rate of fine-manipulated tea leaves rose before the third rocking and fell after that in all treatments, in hot summer the respiration rate of fine-manipulated leaves fell before rocking and rose after rocking in treatment Ⅰ and in treatment Ⅱ, in treatment Ⅲ it remained ascending after the second rocking. During the whole process the highest and the least average values of the respiration rate of fine-manipulated leaves were respectwely treatment Ⅰ and treatment Ⅱ and that in hot summer was higher than that in spring. In different manipulation environments the best and the worst he quality of semifinished tea were respectively treatment Ⅰ and trentment Ⅲ in spring and in hot summer.