气流对做青环境及乌龙茶品质形成的影响  

Effect of Airflow on Zuoqing Environment and Quality of Oolong Tea

作　　者：金心怡[1] 王秀萍[2] 吉克温[1] 马翠兰[1] 鲍贵林[1] 

机构地区：[1]福建农林大学园艺学院,福建金山350002 [2]福建省农科院茶叶研究所,福建福安355000

出　　处：《茶叶科学》2003年第1期41-45,共5页Journal of Tea Science

基　　金：福建省教育厅课题"有效改善乌龙茶做青环境的技术与装置"资助项目(97-Z-132)

摘　　要：模拟正压全面送风空调做青环境和密闭空调做青环境,对做青过程两种环境的气温、气湿、气质等参数以及青叶呼吸速率进行在线测定,探明气流对做青环境、青叶生理变化及毛茶品质的影响。实验表明,两种气流条件下的叶层空气湿度、CO2含量和青叶呼吸速率存在极显著差异。气流控制的空调做青环境的毛茶品质优于密闭空调做青环境的毛茶品质。In order to prove up the effect of airflow on Zuoqing environment、physiological change of leaves and quality of Oolong tea, we determine on-line the air parameters including the air temperature, relative humidity, air quality and respiration rate of leaves under two air-conditioned Zuoqing environment respectively simulating direct pressure and all-around blast or airtight one during Zuoqing course. The experiment indicates that the air relative humidity and content of CO2 of leaf-layers and respiration rate of leaves under two airflow conditions showed ultimately marked difference. The quality of Oolong tea made under the blast environment is superior to that made under the other one.

关 键 词：气流 做青环境 乌龙茶 品质 呼吸速率 叶层空气湿度 

分 类 号：TS272[农业科学—茶叶生产加工]