茶树茸毛的研究进展
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  • 英文篇名:Research Progress in Trichomes Formation of Tea
  • 作者:孙彬妹 ; 刘少群 ; 刘任坚 ; 代风玲 ; 孙丹纯
  • 英文作者:SUN Bin-mei;LIU Shao-qun;LIU Ren-jian;DAI Feng-ling;SUN Dan-chun;South China Agricultural University;Chao Zhou Nan Chun Middle School;
  • 关键词:茶树 ; 茸毛 ; 进展
  • 英文关键词:Tea Tree;;Trichomes;;Progress
  • 中文刊名:CYTX
  • 英文刊名:Journal of Tea Communication
  • 机构:华南农业大学;潮州市南春中学;
  • 出版日期:2018-12-25
  • 出版单位:茶叶通讯
  • 年:2018
  • 期:v.45;No.186
  • 基金:广东省自然科学基金项目(2018A030313089)
  • 语种:中文;
  • 页:CYTX201804003
  • 页数:4
  • CN:04
  • ISSN:43-1106/S
  • 分类号:7-10
摘要
茶叶茸毛不仅能增强茶树抵抗病原菌的能力,而且对茶叶的外形和品质有重要的影响,一定程度决定了茶叶的商品价值。本文综述了茸毛的生物学作用、茶树茸毛对茶叶品质的影响及茶树茸毛的形成等方面的研究进展,并进行了展望。
        Tea plant(Camellia sinensis L.) trichomes are the important biological traits, which not only increase resistance to pathogenic bacteria, but also significantly influence on the quality of tea. In this paper, the research progress in the tea trichomes were previewed according to the research achievements at domestic and abroad, including the the biological function of trichomes, relations of trichomes and tea quality, studies about the formation of tea trichomes and so on. The study of the researches of tea trichomes in the future was prospected according to the current researches.
引文
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