遮光对‘紫娟’二轮梢发育和品质的影响

Effects of shading on the development and quality of the second round shoots of tea cultivar‘Zijuan’

对‘紫娟’二轮新梢萌展初期进行不遮光、遮光50%、遮光75%等三种处理,20天后测定其新梢长势、叶色,以一芽三叶鲜叶为原料加工成烘青后进行生化成分分析、感官品质审评。结果表明,随着遮光程度增加,紫化新梢返绿程度增加,花青素、茶多酚含量减少,非酯型儿茶素向酯型儿茶素转化,绿茶滋味趋向甘鲜;50%遮光率有利于茶树新梢生长。

Three treatments of shading,i.e.,control(not shading),50%shading(light transmittance 50%)and 75%shading(light transmittance 25%)were carried out on tea cultivar‘Zijuan’at the early stage of the second round shoot sprouting.After shading treatment for 20 days,the growth vigor and leaf color of the second flush tea were measured,and the biochemical composition and sensory quality of steamed green tea processed from the fresh tea shoots with three leaves and a bud were determined.The results showed that with the increase of shading degree,the purple leaves was turning to green in color,and the content of anthocyanin,tea polyphenol reduced,and the non-gallated catechins was converting into gallated catechins.The taste of the green tea tended to be more mellow and fresh.The 50%shading treatment was beneficial to the growth of cultivar‘Zijuan’.