基于质构仪的茶树新梢茎杆嫩度变化规律研究  

Study of Developmental Pattern of Tea Shoot Tenderness on the Base of Texture Analyser

作　　者：黄艳[1] 韦康[1] 王丽鸳[1] 成浩[1] 贺巍[2] 周健[1] 

机构地区：[1]中国农业科学院茶叶研究所,国家茶树改良中心,浙江杭州310008 [2]南京农业大学,江苏南京210095

出　　处：《茶叶科学》2012年第2期173-178,共6页Journal of Tea Science

基　　金：现代农业产业技术体系建设专项资金资助(No.nycytx-23);中国农业科学院基本科研业务费(00320011020)

摘　　要：使用质构仪测定了龙井43和中茶108新梢各节茎的剪切力,取最大剪切力表示新梢的嫩度,剪切力越小嫩度越高,建立了最大剪切力测定新梢嫩度的方法。结果表明,质构仪测新梢嫩度是可行的;在连续时间内采摘鲜叶新梢老化主要表现在第3~5节茎,第1~2节茎的嫩度变化相对较小;新梢嫩度与成熟度、空间位置、采摘时间、品种有一定的相关性;修剪处理显著提高第3~4节茎的嫩度。本研究初步证明了新梢不同茎位剪切力的变化存在规律性,为鉴定茶树品种的持嫩性提供了评价方法。Texture analyser was utilized to study shoot tenderness in tea cultivar ＂Longjing 43＂ and ＂Zhongcha 108＂. The evaluation method was established by taking maximum shearing force to determine shoot tenderness. Low maximum shearing force represents high shoot tenderness. The results showed that it is feasible to use texture analyser to determine shoot tenderness. There was a sharp decrease of shoot tenderness from the third to fifth node. Furthermore, the tenderness of the first and second nodes was relatively high. The shoot tenderness was correlated with maturity, spatial location, plucking time and variety. Pruning significantly increased the tenderness of the third and fourth nodes. A consistently changing pattern of tea shoot tenderness was found by texture analyser in this study, which provided a useful method to evaluate shoot tenderness and its keeping ability in tea plant.

关 键 词：嫩度 持嫩性 质构仪 最大剪切力 

分 类 号：S571.1[农业科学—茶叶生产加工]