采摘花芽对春茶产量与品质的影响

doi:10.3969/j.issn.1004-1524.2022.07.03

浙江农业学报 ›› 2022, Vol. 34 ›› Issue (7): 1369-1376.DOI: 10.3969/j.issn.1004-1524.2022.07.03

采摘花芽对春茶产量与品质的影响

邹振浩¹(), 孙业良², 赵玉宝², 李鑫¹, 张丽平¹, 张兰¹, 董春旺¹, 付建玉¹, 韩文炎¹, 颜鹏¹^,^*()

1.中国农业科学院茶叶研究所,农业农村部茶叶质量安全控制重点实验室,浙江杭州 310008
2.杭州龙冠实业有限公司,浙江杭州 310008

收稿日期:2021-09-24 出版日期:2022-07-25 发布日期:2022-07-26
通讯作者: 颜鹏
作者简介:* 颜鹏,E-mail: yanpengzn@163.com
邹振浩(1996—),男,浙江长兴人,硕士研究生,主要从事茶树栽培研究。E-mail: zouzhenhao@tricaas.com
基金资助:
浙江省三农六方项目(2015C02002)

Effects of picking flower buds on yield and quality of tea in spring

ZOU Zhenhao¹(), SUN Yeliang², ZHAO Yubao², LI Xin¹, ZHANG Liping¹, ZHANG Lan¹, DONG Chunwang¹, FU Jianyu¹, HAN Wenyan¹, YAN Peng¹^,^*()

1. Key Laboratory of Tea Quality and Safety Control, Ministry of Agriculture and Rural Affairs, Tea Research Institute, Chinese Academy of Agriculture Sciences, Hangzhou 310008,China
2. Hangzhou Longguan Industrial Co., Ltd., Hangzhou 310008, China

Received:2021-09-24 Online:2022-07-25 Published:2022-07-26
Contact: YAN Peng

摘要/Abstract

摘要：

茶树是以收获叶片为主的经济作物。生产上,茶树旺盛的生殖生长会消耗大量营养,影响茶叶的产量和品质。通过比较有无花芽和采摘花芽对春茶产量和品质的影响,为茶园管理提供理论依据和指导。以中茶108为材料,试验设3个处理:T1为有花芽未采摘,T2为采摘花芽,T3为无花芽。在春茶期,分别于3月15日、3月18日、3月22日和3月25日进行采样,测定产量和品质。结果表明,开花会显著降低春茶产量,与有花芽的T1相比,T3处理前3次采摘分别增加了114.3%、55.1%和76.5%。可采摘芽头数量也呈现相同的趋势,与T1相比,T3处理各个时期鲜叶芽头数分别增加了100%、55%、31.6%和9.9%。T2摘花处理也能够显著提高可采摘芽头数量。茶树开花与采摘花芽处理对春茶期间茶叶百芽重的影响主要表现在第1次采摘时,T1处理百芽重最低,T3处理的百芽重最高,达到3.1 g。对茶叶品质成分进行研究发现,无花芽的T3处理鲜叶氨基酸和茶多酚含量均显著高于有花芽的T1处理;与T1处理相比,摘去花芽后T2处理的鲜叶氨基酸和茶多酚含量均有不同程度增加。不同处理间鲜叶养分含量存在一定的差异,并且主要体现在磷(P)、钾(K)含量上。第3次采样时,T1的P含量最低,为5.0 mg·g^-1,T2和T3处理P含量均为5.7 mg·g^-1;第4次采样时,T1处理K含量最低,为17.0 mg·g^-1;T2处理K含量提高到19.8 mg·g^-1,T3处理的K含量为20.9 mg·g^-1。茶树开花会造成春茶产量下降,尤其是前期春茶产量下降程度更严重。同时也会造成氨基酸和茶多酚含量的降低,进而影响茶叶品质。花芽长成初期,通过采摘花芽能够有效提高春茶产量和品质。因此,在实际生产中,需要探索通过合理的修剪和采摘、化学除花、合理密植和遮荫等措施来减少茶树开花,从而提高春茶产量和品质。

关键词: 茶树, 开花, 产量, 品质, 养分

Abstract:

Tea plant is a foliar economic crop mainly harvested for leaves.In production, the vigorous reproductive growth of tea trees will consume a lot of nutrients, affecting the yield and quality of tea. Comparing the effects of branches with and without flower buds and picking flower buds on the yield and quality of spring tea, can provide theoretical basis and guidance for tea garden management.Zhongcha 108 was used as material. The experiment included three treatments: T1 with flower buds and kept, T2 with flower buds and picked up in November 2020, and T3 without flower buds. Each treatment had 100 tea branches with 3 repetitions..In the spring tea period of 2021, samples were taken on 15^th, 18^th, 22^th and 25^th of March, and the yield and quality of tea were analyzed.The results showed that flowering could significantly reduce the yield of tea. Compared with T1, yield of T3 treatment on 15^th, 18^th and 22^th of March increased by 114.3%, 55.1% and 76.5%, respectively.Compared with T1, the number of fresh leaf sprouts increased by 100%, 55%, 31.6%, and 9.9% in each period of T3 treatment, respectively. T2 significantly increased the number of buds for each time. Significant differences on the 100 buds weight of tea were observed on 15^th of March. The 100 buds weight of T1 treatment was the lowest, and the 100 buds weight of T3 treatment was the highest, which was 3.1 g. It was found that the contents of amino acids and tea polyphenols in fresh leaves under T3 without flower buds were significantly higher than those of T1. After removing flower buds, the contents of amino acids and tea polyphenols in fresh leaves of T2 increased in varying degrees compared with T1. P and K content of fresh leaves were different among treatments. On 22^th of March, P content of T1 was lowest with 5.0 mg g^-1, T2 and T3 were both 5.7 mg·g^-1. On 25^th of March, K content of T1, T2 and T3 were 17.0, 19.8 and 20.9 mg·g^-1. In conclusion,the flowering of tea plants caused a decrease in the yield of spring tea, especially in the earlier period.At the same time, it would also reduce the contents of amino acids and tea polyphenols in tea quality components, which would affect the quality of tea leaves. In the early stage of flower bud growth, picking flower buds could effectively improve the yield and quality of spring tea. Therefore, in actual production, it was necessary to explore measures such as reasonable pruning and picking, chemical flower removal, reasonable dense planting and shading to reduce the flowering of tea trees, thereby improving the yield and quality of spring tea.

Key words: tea garden, bloom, yield, quality, nutrient

中图分类号:

S571.1

邹振浩, 孙业良, 赵玉宝, 李鑫, 张丽平, 张兰, 董春旺, 付建玉, 韩文炎, 颜鹏. 采摘花芽对春茶产量与品质的影响[J]. 浙江农业学报, 2022, 34(7): 1369-1376.

ZOU Zhenhao, SUN Yeliang, ZHAO Yubao, LI Xin, ZHANG Liping, ZHANG Lan, DONG Chunwang, FU Jianyu, HAN Wenyan, YAN Peng. Effects of picking flower buds on yield and quality of tea in spring[J]. Acta Agriculturae Zhejiangensis, 2022, 34(7): 1369-1376.

图/表 8

图1 不同处理对春茶产量的影响柱上无相同小写字母表示各处理差异显著(P<0.05)。下同。

Fig.1 Effects of different treatments on yield of spring tea Data marked without the same lowercase letter indicated significant differences at P<0.05. The same as below.

图2 不同处理对春茶芽头数的影响

Fig.2 Effects of different treatments on buds number of spring tea

图3 不同处理对春茶百芽重的影响

Fig.3 Effects of different treatments on 100 bud weight of spring tea

图4 有花芽和无花芽的春茶芽头形态

Fig.4 Bud head morphology of spring tea with and without flower buds

图5 不同处理对春茶氨基酸含量的影响

Fig.5 Effects of different treatments on amino acid content of spring tea

图6 不同处理对春茶茶多酚含量的影响

Fig.6 Effects of different treatments on tea polyphenols content of spring tea

图7 不同处理对春茶酚氨比的影响

Fig.7 Effects of different treatments on phenol ammonia ratio of spring tea

表1 不同处理对春茶N、P、K含量的影响

Table 1 Effects of different treatments on the contents of N, P and K in tea during spring tea mg·g-1

处理 Treatment	N				P				K
处理 Treatment	03-15	03-18	03-22	03-25	03-15	03-18	03-22	03-25	03-15	03-28	03-22	03-25
T1	41.0 ±3.3a	39.5 ±1.5a	35.7 ±3.2a	39.2 ±1.8 a	5.1 ±0.2 a	5.2 ±0.2 a	5.0 ±0.7b	5.3 ±0.9 a	14.7 ±0.5 a	16.3 ±0.9 a	14.5 ±2.5 a	17.0 ±0.1c
T2	45.7 ±4.1a	39.5 ±06a	35.9 ±3.9a	41.0 ±1.3 a	5.3 ±0.3 a	5.3 ±0.1 a	5.7 ±0.2 a	5.2 ±0.1 a	15.0 ±0.4 a	15.9 ±0.1 a	15.7 ±0.3 a	19.8 ±1.2b
T3	43.1 ±1.1a	37.1 ±1.8a	37.0 ±3.6a	41.4 ±1.5 a	5.1 ±0.2 a	5.4 ±0.1 a	5.7 ±0.2 a	5.1 ±0.1 a	13.4 ±0.7 a	15.9 ±0.2 a	16.3 ±0.5 a	20.9 ±0.8 a

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采摘花芽对春茶产量与品质的影响

Effects of picking flower buds on yield and quality of tea in spring

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