做青环境调控方式对乌龙茶品质影响的试验研究  

Effect of controlling modes of Zuoqing conditions on quality of Oolong tea

作　　者：金心怡[1] 陈济斌[1] 王秀萍[2] 吉克温[1] 苏益平[1] 

机构地区：[1]福建农林大学园艺学院,福州350002 [2]福建省农科院茶科所,福州350002

出　　处：《农业工程学报》2003年第6期215-218,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：福建省教育厅资助项目

摘　　要：为了降低乌龙茶人工做青环境的投资成本和能耗 ,改善做青环境空气质量 ,对恒温恒风和恒温无风两种做青环境进行试验比较 ,通过在线测定做青环境指标及青叶若干生理指标 ,探明做青环境调控方式对叶层空气参数、青叶生理生化变化以及毛茶品质的影响。结果表明 ,恒温恒风调控方式能有效降低叶层空气的相对湿度 ,改善空气质量 ,增大青叶的气孔导度、失水速率及呼吸速率 ,提高毛茶的水浸出物和游离氨基酸含量 ,毛茶品质较优。春茶乌龙茶做青环境调控参数宜为 :温度 2 2～ 2 5℃ ,相对湿度 70 %～ 80 % ,做青前期叶层平均风速 0 .2m/s。In order to reduce the costs of investment and energy and to improve the air quality, on-line air parameters and some physiological indexes of green leaf in two different types of Zuoqing conditions were determined, i.e., constant temperature and constant wind; constant temperature and windless. The experiment indicated that, in the blast environment, the leaf layer relative humidity was reduced greatly, and that the air quality, the stoma conduct of leaf, dehydration rate, respiratory rate, products of soaking row tea, free amino acids increased. The quality of Oolong tea made in the blast environment was superior to that made in the other. The controlling parameters in spring were as follows: the temperature is 22～25℃, the relative humidity is 70%～80%,the average wind speed is 0.2 m/s during the early stage of Zuoqing process.

关 键 词：做青环境 调控方式 生理生化指标 乌龙茶品质 

分 类 号：S571.1[农业科学—茶叶生产加工]