萎凋过程中环境胁迫对茶叶品质影响研究进展  

Research Progress on the Impact of Environmental Stresses on Tea Quality during the Withering Process

作　　者：晏朵 余鹏辉[2] 龚雨顺[1,3] YAN Duo;YU Penghui;GONG Yushun(Key Lab of Education Ministry of Hunan Agricultural University for Tea Science,Changsha 410128,China;Tea Research Institute,Hunan Academy of Agricultural Sciences,Changsha 410125,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [2]湖南省农业科学院茶叶研究所,湖南长沙410125 [3]国家植物功能成分利用工程技术研究中心,湖南长沙410128

出　　处：《茶叶科学》2025年第1期1-14,共14页Journal of Tea Science

基　　金：国家重点研发计划项目(2022YFD1600804-4);湖南省农业科技创新资金项目(2023CX20)。

摘　　要：萎凋是茶叶品质形成的重要加工工序。萎凋期间茶鲜叶受到失水、温度、光照及机械损伤等多种环境胁迫,导致其发生复杂的生理生化变化,最终影响茶叶品质的形成。综述了茶叶萎凋过程中不同环境胁迫对茶叶主要品质(滋味与香气)形成的影响,重点分析了不同环境胁迫如何调控茶鲜叶内化合物的合成与代谢,探讨了其影响茶鲜叶内细胞物理结构变化、酶促和非酶促化学反应内在作用机制,旨在为提高茶叶品质提供理论指导。Withering is an important process for tea quality formation.Fresh tea leaves are subjected to a variety of environmental stresses such as water loss,temperature,light and mechanical damage during withering.Under these stresses,complex physiological and biochemical changes in leaves,which ultimately contribute to the formation of tea quality.This paper reviewed the effects of different environmental stresses on the formation of tea taste and aroma during the withering process.It mainly analyzed how different environmental stresses regulate the synthesis and metabolism of compounds in fresh tea leaves,and further explored their effects on the changes in cellular physical structure,enzymatic,and non-enzymatic chemical reactions in fresh tea leaves.This review provided theoretical supports for improving tea quality.

关 键 词：萎凋 胁迫 茶叶品质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272[农业科学—作物学]