不同采摘时间及采后不同处理对茶果相关指标影响

Effects of Different Picking Times and Different Post-harvest Treatments on Oil-tea Camellia Fruit Indicators

为了确定油茶最佳采摘时间和采后处理方法,选取生长长势一致6年生湘林210号和长林18号普通油茶优良无性系,分别在不同成熟阶段进行采摘,对采摘后进行不同方法处理,并测定油茶单果重、果皮含水量、籽重、籽含水率、仁出油率等相关指标,结果表明:不同采摘时间湘林210号单果重变化较大,随着成熟程度增加单果重略有降低,长林18号的单果重则是逐步上升;随着采摘时间变化,湘林210号和长林18号的果皮含水量都有不同程度增加;随着采摘时间越靠后,湘林210号茶籽重略有下降,长林18号,茶籽重逐渐上升,茶籽含水率两者都呈现下降趋势;不同采摘时间两个品种在未后熟和经后熟时仁出油率差异较大,但总体来看,长林18号油茶仁出油率比湘林210号仁出油率值高;茶籽不同存放方法,随着存放时间增加,去皮籽含水量不断减少,带皮籽含水量先增加后下降,去皮籽出仁率先下降后上升,带皮籽出仁率先增加后下降,仁出油率都表现为先上升后下降再上升,去皮仁出油率始终比带皮高。

In order to scientifically determine the best picking time and post-harvest treatment method of Camellia oleifera,the 6-year-old superior clones of Xiang lin 210 and Chang lin 18 were selected and picked at different mature stages,and different methods were adopted after picking.The single fruit weight,seed moisture content,seed moisture content,kernel oil yield and other related indicators of Camellia oleifera were measured.The results showed that the single fruit weight of Xiang lin 210 varied greatly at different picking time,and decreased slightly with the increase of maturity,while the single fruit weight of Chang lin 18 increased gradually.With the change of picking time,the peel water content of Xiang lin 210 and Chang lin 18 increased to some content.With the later picking time,the seed weight of Xiang lin 210 decreased slightly,while that of Changlin 18 increased gradually,and the water content of tea seeds both showed a downward trend.There was a great difference in the oil yield between the two varieties at different picking times when they were not ripe and after-ripe,but on the whole,the oil yield of Changlin 18 was higher than that of Xianglin 210.With the increase of tea seed storage time,the water content of peeled seeds decreased continuously,while the water content of peeled seeds increased first and then decreased.The kernel yield of peeled seeds increased first and then decreased.The kernel oil yield increased first and then decreased and then increased.