不同时期的轻修剪对云南大叶种茶叶产量及品质的影响
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摘要
【目的】研究不同处理对茶树新梢生长,产量和品质的影响,为云南大叶茶成龄茶树的修剪提供理论依据。【方法】以云南大叶种茶树品种‘佛香1-11’为材料进行田间试验,设置冬季轻修剪和春茶后轻修剪2个不同时期的修剪处理,对茶树新梢的开采期、新梢机械组成、鲜叶产量及水浸出物、茶多酚、氨基酸、咖啡碱含量等生理指标进行对比分析。【结果】冬季轻修剪处理的春茶和夏茶开采期分别比春茶后轻修剪处理的早11和8 d,但其春茶采摘期较春茶后轻修剪处理短;春茶后轻修剪处理的全年鲜叶产量比冬季轻修剪处理高11.26%,且处理间差异达显著水平;春茶后轻修剪处理可提高春茶萌发质量,其正常芽叶比例为100%,冬季轻修剪处理春季正常芽叶比例为73.4%,春茶后轻修剪处理的正常芽叶比例显著高于冬季轻修剪处理;修剪使茶多酚含量和咖啡碱含量显著增高;春茶后轻修剪处理可提高春季烘青和晒青的香气和滋味,干茶白毫显露。【结论】春茶后轻修剪可提高茶树鲜叶产量,改善春茶品质,春季芽叶茸毛增多形成抗性结构,是云南大叶种茶树提质增产抗旱有效艺措施。
【Objective】This paper studied the influence of different treatments on the growth, yield and quality of new shoots of the tea tree, and provided the theoretical basis for the pruning of adult tea tree in Yunnan Province. 【Method】Using Yunnan big-leaf tea varieties ‘Foxiang 1-11' as the material to do the field experiment, setting two different period treatments with light pruning in winter and spring after spring tea, and the picking period, mechanical composition, fresh leaf yield, water extract, tea polyphenols, amino acids, caffeine and other physiological indexes of tea shoots were compared and analyzed.【Result】The period to pick spring tea and summer tea with light pruning in winter were 11 and 8 days earlier than that with light pruning after spring tea, but the spring tea picking period was shorter than that of light pruning after spring tea. The yield of light pruning after spring tea was 11.26 % higher than that of light pruning in winter, and the difference was significant between the two treatments. Light pruning treatment after spring tea could improve the quality of fresh tea bud, and its normal bud leaf proportion was 100 %, which with winter light pruning was at 73.4 %. The normal fresh tea bud proportion with light pruning treatment after spring tea was significantly higher than that with winter light pruning treatment. The content of polyphenols and caffeine of tea were significantly increased after pruning. Pruning after spring tea could improve the aroma and taste of spring baked green tea and sun-dried green tea, and the white fuzz of the dry tea was obvious. 【Conclusion】The above showed that the light pruning after spring tea could improve the yield of fresh leaves and the quality of spring tea, and the growth of white fuzz form resistance structure, and was an agronomic measure to increase the yield of Yunnan big-leaf varieties.
【Objective】This paper studied the influence of different treatments on the growth, yield and quality of new shoots of the tea tree, and provided the theoretical basis for the pruning of adult tea tree in Yunnan Province. 【Method】Using Yunnan big-leaf tea varieties ‘Foxiang 1-11' as the material to do the field experiment, setting two different period treatments with light pruning in winter and spring after spring tea, and the picking period, mechanical composition, fresh leaf yield, water extract, tea polyphenols, amino acids, caffeine and other physiological indexes of tea shoots were compared and analyzed.【Result】The period to pick spring tea and summer tea with light pruning in winter were 11 and 8 days earlier than that with light pruning after spring tea, but the spring tea picking period was shorter than that of light pruning after spring tea. The yield of light pruning after spring tea was 11.26 % higher than that of light pruning in winter, and the difference was significant between the two treatments. Light pruning treatment after spring tea could improve the quality of fresh tea bud, and its normal bud leaf proportion was 100 %, which with winter light pruning was at 73.4 %. The normal fresh tea bud proportion with light pruning treatment after spring tea was significantly higher than that with winter light pruning treatment. The content of polyphenols and caffeine of tea were significantly increased after pruning. Pruning after spring tea could improve the aroma and taste of spring baked green tea and sun-dried green tea, and the white fuzz of the dry tea was obvious. 【Conclusion】The above showed that the light pruning after spring tea could improve the yield of fresh leaves and the quality of spring tea, and the growth of white fuzz form resistance structure, and was an agronomic measure to increase the yield of Yunnan big-leaf varieties.
引文
[1]刘富知,朱旗,罗军武.茶树修剪更新生物学效应的持续性研究[J].湖南农学院学报,1993(5):443-451.
[2]朱留刚,孙君,张文锦,等.修剪对茶树修剪凋落物水文特性的影响[J].南方农业学报,2017,48(10):1795-1801.
[3]曾明森,刘丰静,王定锋,等.轻修剪对茶园节肢动物种群和群落多样性的影响[J].福建农业学报,2010,25(5):623-626.
[4]唐颢,唐劲驰,黎健龙,等.茶树不同轻修剪模式对假眼小绿叶蝉种群及茶叶产量、品质的影响[J].广东农业科学,2012,39(14):89-90,97.
[5]王友平,李儒海,毛迎新,等.不同修剪模式对有机茶园节肢动物群落多样性的影响[J].茶叶学报,2015,56(3):179-183.
[6]张荣伦,文振德.干热风对云南大叶茶的影响[J].茶业通报,1989(1):14-15.
[7]李传忠.晚秋修剪对茶树低温受冻的影响[J].茶业通报,1992(3):20.
[8]龙伟,姚小华,吕乐燕,等.修剪模式对油茶采穗圃穗条性状及矿质元素的影响[J].西南农业学报,2018,31(7):1468-1476.
[9]明平生.丘陵茶区茶树秋春季轻修剪效果比较[J].湖北农业科学,1993(10):36-37.
[10]王文杰,鲍新民,雷攀登,等.不同修剪模式对茶树生长及产量的影响[J].安徽农业科学,2013,41(5):2009-2011.
[11]王发国,叶华谷,陈玉琼.茶树修剪时期和程度对早市名优茶品质的影响[J].经济林研究,2003(2):16-18.
[12]韩文炎,伍炳华,姚国坤.轻修剪时期对不同品种茶树生长的影响[J].中国茶叶,1991(1):4-5.
[13]刘家琼,蒲锦春,刘新民.我国沙漠中部地区主要不同生态类型植物的水分关系和旱生结构比较研究[J].植物学报,1987,29(6):662-673.
[14]王琼琼,孙威江,黄伙水,等.不同修剪高度对茶树稀土和氟铝含量及品质的研究[J].食品安全质量检测学报,2015,6(4):1229-1236.
[15]肖扬书,王镇恒.茶叶茸毛形态结构及形态发生的研究[J].茶业通报,1990(4):9-10,49.
[16]郭桂义,孙慕芳,陈义,等.茶叶茸毛的化学成分测定[J].食品科学,2011,32(8):244-247.
[2]朱留刚,孙君,张文锦,等.修剪对茶树修剪凋落物水文特性的影响[J].南方农业学报,2017,48(10):1795-1801.
[3]曾明森,刘丰静,王定锋,等.轻修剪对茶园节肢动物种群和群落多样性的影响[J].福建农业学报,2010,25(5):623-626.
[4]唐颢,唐劲驰,黎健龙,等.茶树不同轻修剪模式对假眼小绿叶蝉种群及茶叶产量、品质的影响[J].广东农业科学,2012,39(14):89-90,97.
[5]王友平,李儒海,毛迎新,等.不同修剪模式对有机茶园节肢动物群落多样性的影响[J].茶叶学报,2015,56(3):179-183.
[6]张荣伦,文振德.干热风对云南大叶茶的影响[J].茶业通报,1989(1):14-15.
[7]李传忠.晚秋修剪对茶树低温受冻的影响[J].茶业通报,1992(3):20.
[8]龙伟,姚小华,吕乐燕,等.修剪模式对油茶采穗圃穗条性状及矿质元素的影响[J].西南农业学报,2018,31(7):1468-1476.
[9]明平生.丘陵茶区茶树秋春季轻修剪效果比较[J].湖北农业科学,1993(10):36-37.
[10]王文杰,鲍新民,雷攀登,等.不同修剪模式对茶树生长及产量的影响[J].安徽农业科学,2013,41(5):2009-2011.
[11]王发国,叶华谷,陈玉琼.茶树修剪时期和程度对早市名优茶品质的影响[J].经济林研究,2003(2):16-18.
[12]韩文炎,伍炳华,姚国坤.轻修剪时期对不同品种茶树生长的影响[J].中国茶叶,1991(1):4-5.
[13]刘家琼,蒲锦春,刘新民.我国沙漠中部地区主要不同生态类型植物的水分关系和旱生结构比较研究[J].植物学报,1987,29(6):662-673.
[14]王琼琼,孙威江,黄伙水,等.不同修剪高度对茶树稀土和氟铝含量及品质的研究[J].食品安全质量检测学报,2015,6(4):1229-1236.
[15]肖扬书,王镇恒.茶叶茸毛形态结构及形态发生的研究[J].茶业通报,1990(4):9-10,49.
[16]郭桂义,孙慕芳,陈义,等.茶叶茸毛的化学成分测定[J].食品科学,2011,32(8):244-247.