贵州野生古茶树单株TZRR1与福鼎大白茶的持嫩性和品质比较

doi:10.3969/j.issn.1004-1524.20241022

浙江农业学报 ›› 2026, Vol. 38 ›› Issue (4): 621-631.DOI: 10.3969/j.issn.1004-1524.20241022

贵州野生古茶树单株TZRR1与福鼎大白茶的持嫩性和品质比较

石尹^a(), 汪艳霞^b, 王娟英^a, 黄小贞^a^,^b^,^*()

^a 贵州大学生命科学学院, 山地植物资源保护与种质创新教育部重点实验室, 贵州贵阳 550025
^b 贵州大学茶学院, 贵州贵阳 550025

收稿日期:2024-11-23 出版日期:2026-04-25 发布日期:2026-05-08
作者简介:*黄小贞,E-mail: xzhuang@gzu.edu.cn
石尹,主要从事茶树发育生物学研究。E-mail: shiyin2857@163.com
基金资助:
贵州省科技计划项目(黔科合科技支撑〔2023〕一般项目012);贵州省教育厅青年科技人才成长项目(黔教合KY字〔2022〕153号)

Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou

SHI Yin^a(), WANG Yanxia^b, WANG Juanying^a, HUANG Xiaozhen^a^,^b^,^*()

^a Key Laboratory of Plant Resources Conservation and Germplasm Innovationin Mountainous Region (Ministry of Education), College of Life Sciences Guiyang 550025, China
^b College of Tea Sciences, Guizhou University,, Guiyang 550025, China

Received:2024-11-23 Published:2026-04-25 Online:2026-05-08

摘要/Abstract

摘要：

为充分利用贵州特色古茶树种质资源,本研究以前期筛选得到的易扦插生根的古茶树单株品系TZRR1(Camellia sinensis L. cv. Tongzi rapid rooting1, TZRR1)的扦插苗为研究材料。表型观察发现,TZRR1芽头茸毛密,叶色黄绿,油亮度高,一芽二叶百芽重为33.45 g。与福鼎大白茶(Camellia sinensis L. cv. Fudingdabaicha, FDDB)相比,TZRR1芽叶的含水量较高。石蜡切片分析表明,TZRR1的叶片和嫩茎中木质部区域较FDDB小。进一步测定木质素相对含量发现,TZRR1的木质素相对含量显著(p<0.05)低于FDDB。茶叶生化测定结果表明,TZRR1一芽二叶蒸青样品的茶多酚及水浸出物含量均显著高于FDDB,酚氨比为6.74。进一步利用气相色谱-质谱(gas chromatography-mass spectrometry, GC-MS)技术对TZRR1和FDDB鲜叶及蒸青样品的香气成分分析发现,4种样品的香气组分及相对含量差异较大。其中,TZRR1鲜叶中的柠檬烯、水杨酸甲酯、(E)-芳樟醇氧化物和乙酸糠酯的相对含量较高。FDDB鲜叶中的苯甲醛、苯并噻唑、芳樟醇和香叶醇的相对含量较高。TZRR1的蒸青样品主要呈现花香和果香,其中苯甲醇、壬醛、茉莉酮、己酸叶醇酯、紫罗兰酮为其主要赋香物质。FDDB的蒸青样品主要呈现木质香和花香,其中雪松醇、胡萝卜籽油、橙花叔醇、α-法呢烯、雪松烯和石竹烯为其主要赋香物质。本研究为进一步开发利用古茶树单株TZRR1奠定了理论基础。

关键词: 野生古茶树, 持嫩性, 品质, 石蜡切片

Abstract:

This study aims to fully utilize the unique germplasm resources of ancient tea plants in Guizhou, China. Using cutting seedlings derived from the easily propagated and rooted ancient tea tree single-plant variety TZRR1 (Camellia sinensis L. cv. Tongzi rapid rooting1, TZRR1), which was obtained through preliminary screening, as the research material. Phenotypic observations revealed that TZRR1 has abundant trichomes on the buds, yellowish-green leaves, and a high oil sheen. The weight of hundred buds with two leaves was 33.45 g. Compared with Fudingdabaicha (Camellia sinensis cv. Fudingdabaicha, FDDB), TZRR1 had a higher water content in the buds and leaves. Paraffin section analysis revealed that the xylem area in the leaves and stems of the TZRR1 variety was reduced compared with FDDB. Further analysis of lignin relative content showed that TZRR1 was significantly(p<0.05) lower than that in FDDB. Biochemical measurements of tea indicated that the content of tea polyphenols and water extract contents in the steamed samples of TZRR1 with one bud and two leaves were significantly higher than that of FDDB, with a phenol-ammonia ratio of 6.74. Using GC-MS (gas chromatography-mass spectrometry) technology revealed differences in the aroma components and their relative contents in the fresh leaves and steamed green samples of TZRR1 and FDDB. The fresh leaves of TZRR1 contained higher relative contents of limonene, methyl salicylate, (E)-linalool oxide, and furfural acetate, while the fresh leaves of FDDB contained higher relative contents of benzaldehyde, benzothiazole, linalool, and geraniol. The steamed green samples of TZRR1 primarily exhibited floral and fruity aromas, with benzyl alcohol, nonanal, jasmine ketone, cis-3-hexenyl caproate, and ionone being the main aroma-contributing substances. The steamed green samples of FDDB mainly presented woody and floral aromas, with cedrol, carotene seed oil, nerolidol, α-farnesene, cedrene, and caryophyllene being the main aroma-contributing substances. This study lays a theoretical foundation for the further development and utilization of ancient tea tree single-plant TZRR1.

Key words: wild ancient tea tree, tenderness, quality, paraffin section

中图分类号:

S571.1

石尹, 汪艳霞, 王娟英, 黄小贞. 贵州野生古茶树单株TZRR1与福鼎大白茶的持嫩性和品质比较[J]. 浙江农业学报, 2026, 38(4): 621-631.

SHI Yin, WANG Yanxia, WANG Juanying, HUANG Xiaozhen. Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou[J]. Acta Agriculturae Zhejiangensis, 2026, 38(4): 621-631.

图/表 9

图1 TZRR1和FDDB芽叶表型 A,TZRR1的一芽二叶;B,FDDB的一芽二叶。

Fig.1 Phenotypes of buds and leaves in TZRR1 and FDDB A,One bud and two leaves of TZRR1; B,One bud and two leaves of FDDB.

图2 TZRR1和FDDB叶和茎的解剖结构 A,TZRR1叶的横截面木质化情况;B,TZRR1茎的横截面木质化情况;C,FDDB叶的横截面木质化情况;D,FDDB茎的横截面木质化情况。X,木质部;vbs,维管束鞘;P,韧皮部。

Fig.2 Anatomical structure of leaves and stems of TZRR1 and FDDB A, Cross-sectional lignification of TZRR1 leaves; B, Cross-sectional lignification of TZRR1 stems; C, Cross-sectional lignification of FDDB leaves; D, Cross-sectional lignification of FDDB stems. X, Xylem; vbs, Bundle sheath; P, Phloem.

图3 TZRR1和FDDB鲜叶含水量与木质素相对含量 “*”表示不同茶树类型间差异显著(p<0.05)。

Fig.3 The water content and lignin relative content of fresh leaves of TZRR1 and FDDB “*”indicates a significant (p<0.05) difference between different tea plant types.

表1 TZRR1与FDDB的生化成分

Table 1 Biochemical components of TZRR1与FDDB

茶树类型 Tea plant type	氨基酸含量/% Amino acids content/%	茶多酚含量/% Tea polyphenols content/%	酚氨比 Ratio of polyphenols to amino acids	水浸出物含量/% Water extract content/%
TZRR1	3.26±0.22^*	21.97±1.30^**	6.74±0.06	44.05±1.07^**
FDDB	3.92±0.33	17.54±0.21	4.47±0.35	39.13±0.32

表2 TZRR1与FDDB蒸青样品的感官品质

Table 2 Sensory quality in steamed green samples of TZRR1 and FDDB

茶树类型 Tea plant type	外形得分 Shape score	汤色得分 Color score	香气得分 Aroma score	滋味得分 Flavor score	叶底得分 Infused leaves score	总分 Total score
FDDB	87.20±0.84	92.00±0.71	92.00±1.22	93.00±0.45	89.00±1.00	90.60
TZRR1	89.20±1.09	92.20±0.83	93.50±0.50	92.00±0.79	92.00±0.71	91.80

图4 TZRR1和FDDB鲜叶与蒸青样品的主成分分析(PCA)和层次聚类分析(HCA) A,TZRR1和FDDB鲜叶与蒸青样品香气成分的主成分分析;B,TZRR1和FDDB鲜叶与蒸青样品香气成分的层次聚类分析。1、2、3表示一组样品的3个重复。

Fig.4 PCA and HCA in fresh leaves and steamed green samples of TZRR1 and FDDB A, Principal component analysis of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB; B, Hierarchical cluster analysis of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB. 1, 2, and 3 represent the three replicates of a set of samples.

图5 TZRR1和FDDB鲜叶与蒸青样品的偏最小二乘法判别分析(PLS-DA)和置换检验 A,TZRR1和FDDB鲜叶与蒸青样品香气成分的偏最小二乘法判别分析得分图;B,TZRR1和FDDB鲜叶与蒸青样品香气成分的交叉验证。1、2、3表示一组样品的3个重复。

Fig.5 PLS-DA and displacement test in fresh leaves and steamed green samples of TZRR1 and FDDB A, Partial least squares discrimination analysis scores of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB; B, Cross-validation of aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB. 1, 2, and 3 represent the three replicates of a set of samples.

图6 TZRR1和FDDB鲜叶与蒸青样品中香气成分

Fig.6 Aroma components in fresh leaves and steamed green samples of TZRR1 and FDDB

图7 TZRR1和FDDB 差异香气成分相对含量的聚类热图 1 、2、3表示一组样品的3个重复。

Fig.7 Clustering heat maps of relative contents in different aroma components of TZRR1 and FDDB 1, 2, and 3 represent the three replicates of a set of samples.

参考文献 37

[1]	张霞, 徐淑浩, 龙雨蛟, 等. 静态顶空-气质联用法测定烟草中的挥发性香气成分[J]. 新型工业化, 2021, 11(2): 93-97.
	ZHANG X, XU S H, LONG Y J, et al. Determination of volatile aroma components in tobacco by static headspace-gas chromatography-mass spectrometry[J]. The Journal of New Industrialization, 2021, 11(2): 93-97.
[2]	刘金仙, 傅仙玉, 卢莉, 等. 遮阴对‘佛手’茶树生长及品质的影响[J]. 中国农学通报, 2022, 38(13): 66-70.
	LIU J X, FU X Y, LU L, et al. Effects of shading treatments on the growth and quality of Camellia sinensis ‘Foshou’[J]. Chinese Agricultural Science Bulletin, 2022, 38(13): 66-70.
[3]	LU L T, CHEN H F, WANG X J, et al. Genome-level diversification of eight ancient tea populations in the Guizhou and Yunnan regions identifies candidate genes for core agronomic traits[J]. Horticulture Research, 2021, 8: 190.
[4]	宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2003.
[5]	陈玉琼, 余志, 张芸, 等. 茶树品种、部位和嫩度对茶多糖含量和活性的影响[J]. 华中农业大学学报, 2005, 24(4): 406-409.
	CHEN Y Q, YU Z, ZHANG Y, et al. Effect of tea cultivars and tenderness on tea polysaccharide[J]. Journal of Huazhong Agricultural University, 2005, 24(4): 406-409.
[6]	袴田胜弘, 前原三利, 潘根生. 伴随新梢的生育茶叶全氮量、游离氨基酸、咖啡碱、茶多酚的变化[J]. 茶叶, 1980, 6(1): 53.
	KU T, QIAN Y, PAN G S. Changes of total nitrogen, free amino acids, caffeine and tea polyphenols in growing tea with new shoots[J]. Chaye Journal of Tea, 1980, 6(1): 53.
[7]	黄惠华, 袁春华. 茶树春梢生长期粗纤维含量的变化及与节茎长度的相关性[J]. 湖南农业大学学报(自然科学版), 1990, 16(4): 337-342.
	HUANG H H, YUAN C H. The change of rude fibre content of growing tea shoots and correlation between rude fibre content and stem length[J]. Journal of Hunan Agricultural University(Natural Sciences), 1990, 16(4): 337-342.
[8]	周森杰, 黄创盛, 李春霖, 等. 不同香气类型龙井茶香气组成及其相关组分比较[J]. 浙江大学学报(农业与生命科学版), 2021, 47(2): 203-211.
	ZHOU S J, HUANG C S, LI C L, et al. Aroma compositions and comparison of their related components of Longjing tea with different aroma types[J]. Journal of Zhejiang University(Agriculture and Life Sciences), 2021, 47(2): 203-211.
[9]	黄艳, 成浩. 茶树新梢“持嫩性”研究进展[J]. 安徽农业科学, 2011, 39(17): 10260-10262.
	HUANG Y, CHENG H. Review on shoot tenderness-keeping ability of Camellia sinensis(L.) Kuntze[J]. Journal of Anhui Agricultural Sciences, 2011, 39(17): 10260-10262.
[10]	SHEN J Z, WANG Y, DING Z T, et al. Metabolic analyses reveal growth characteristics of young tea shoots in spring[J]. Scientia Horticulturae, 2019, 246: 478-489.
[11]	ZHANG W J, GUO W L, HE C X, et al. Exploring the quality and application potential of the remaining tea stems after the postharvest tea leaves: the example of Lu’an Guapian tea (Camellia sinensis L.)[J]. Foods, 2022, 11(15): 2357.
[12]	杨建坤. 木质素与茶树新梢嫩度关系的研究[D]. 杨凌: 西北农林科技大学, 2019.
	YANG J K. Study on relation between lignin and shoot tendness of Camellia sinensis[D]. Yangling: Northwest A & F University, 2019.
[13]	王梦琪, 朱荫, 张悦, 等. 茶叶挥发性成分中关键呈香成分研究进展[J]. 食品科学, 2019, 40(23): 341-349.
	WANG M Q, ZHU Y, ZHANG Y, et al. A review of recent research on key aroma compounds in tea[J]. Food Science, 2019, 40(23): 341-349.
[14]	KANG Suyoung, 朱荫, 郑新强, 等. 不同季节绿茶香气成分的判别与聚类分析[J]. 食品科学, 2018, 39(14): 268-275.
	SUYOUNG K, ZHU Y, ZHENG X Q, et al. Multivariate statistical analysis of volatiles compounds in green teas from different harvesting seasons[J]. Food Science, 2018, 39(14): 268-275.
[15]	郭建军, 周艺, 王小英, 等. 贵州不同产区代表绿茶的品质特征及香气组分分析[J]. 食品工业科技, 2021, 42(5): 78-84, 92.
	GUO J J, ZHOU Y, WANG X Y, et al. Analysis of quality features and aroma components in Guizhou representative green tea[J]. Science and Technology of Food Industry, 2021, 42(5): 78-84, 92.
[16]	龙立梅, 宋沙沙, 李柰, 等. 3种名优绿茶特征香气成分的比较及种类判别分析[J]. 食品科学, 2015, 36(2): 114-119.
	LONG L M, SONG S S, LI N, et al. Comparisons of characteristic aroma components and cultivar discriminant analysis of three varieties of famous green tea[J]. Food Science, 2015, 36(2): 114-119.
[17]	杨金玲. 西双版纳地区古茶树种质资源的遗传多样性分析[D]. 昆明: 云南大学, 2018.
	YANG J L. Genetic diversity analysis of ancient tea plants in Xishuangbanna area[D]. Kunming: Yunnan University, 2018.
[18]	冯花, 王飞权, 陈荣冰, 等. 不同来源地茶树种质资源表型性状遗传多样性分析[J]. 热带作物学报, 2021, 42(10): 2758-2768.
	FENG H, WANG F Q, CHEN R B, et al. Genetic diversity analysis of phenotypic characters of tea germplasm resources from different origins[J]. Chinese Journal of Tropical Crops, 2021, 42(10): 2758-2768.
[19]	陈湖芳. 基于基因组重测序揭示贵州古茶树起源与进化的研究[D]. 贵阳: 贵州大学, 2021.
	CHEN H F. Study on the origin and evolution of ancient tea trees in Guizhou based on genome resequencing[D]. Guiyang: Guizhou University, 2021.
[20]	刘佳佳. 杜仲漆酶基因EuLAC1的克隆及功能分析[D]. 贵阳: 贵州大学, 2020.
	LIU J J. Cloning and functional analysis of EuLAC1 encoding laccase in Eucommia ulmoides oliv[D]. Guiyang: Guizhou University, 2020.
[21]	HUANG X Z, ZENG X F, CAI M L, et al. The MSI1 member OsRBAP1 gene, identified by a modified MutMap method, is required for rice height and spikelet fertility[J]. Plant Science, 2022, 320: 111201.
[22]	范霞, 陈荣顺. SPME/GC-MS法结合电子鼻技术测定茶叶中的香气成分[J]. 检验检疫学刊, 2019, 29(2): 1-6, 12.
	FAN X, CHEN R S. Determination of aromatic components in tea by SPME/GC-MS combined with electronic nose technology[J]. Journal of Inspection and Quarantine, 2019, 29(2): 1-6, 12.
[23]	YAMASHITA H, KATAI H, OHNISHI T, et al. Tissue-dependent variation profiles of tea quality-related metabolites in new shoots of tea accessions[J]. Frontiers in Nutrition, 2021, 8: 659807.
[24]	黎鹏. 基于GIS的临沧市古茶树资源保护与开发利用研究[D]. 银川: 宁夏大学, 2023.
	LI P. Ancient tea tree resources in Lincang based on GIS research on protection, development and utilization[D]. Yinchuan: Ningxia University, 2023.
[25]	YE J H, ZHANG Q, LI M Z, et al. Tea quality of the mysterious “Dahongpao mother tree” (Camellia sinensis)[J]. Foods, 2024, 13(10): 1548.
[26]	黄艳. 茶树新梢嫩度的仪器测定方法和时空变化规律研究[D]. 北京: 中国农业科学院, 2011.
	HUANG Y. Study on instrumental analysis techniques of tea shoot tendernes and its temporal and spatial variation[D]. Beijing: Chinese Academy of Agricultural Sciences, 2011.
[27]	YANG H B, JIA X Y, GAO T, et al. The CsmiR397a-CsLAC17 module regulates lignin biosynthesis to balance the tenderness and gray blight resistance in young tea shoots[J]. Horticulture Research, 2024, 11(5): uhae085.
[28]	高童. 茶树新梢嫩度变化过程中的转录组分析及CsLAC3介导木质素合成的功能研究[D]. 杨凌: 西北农林科技大学, 2023.
	GAO T. Transcriptome analysis of tea shoot tenderness and functional study of CsLAC3 involved in lignin synthesis[D]. Yangling: Northwest A & F University, 2023.
[29]	杨兴荣, 矣兵, 李友勇, 等. 野生古茶树资源主要生化成分多样性分析[J]. 中国农学通报, 2016, 32(22): 133-139.
	YANG X R, YI B, LI Y Y, et al. Diversity analysis of main biochemical components of wild ancient tea tree resources[J]. Chinese Agricultural Science Bulletin, 2016, 32(22): 133-139.
[30]	刘琴玲, 罗晓波, 周斌, 等. 雷波西宁古茶树试制红茶感官审评及生化成分分析[J]. 四川林业科技, 2022, 43(5): 102-106.
	LIU Q L, LUO X B, ZHOU B, et al. Sensory quality evaluation and biochemical composition analysis of black tea made from Xining ancient tea trees in Leibo County[J]. Journal of Sichuan Forestry Science and Technology, 2022, 43(5): 102-106.
[31]	陈志云, 李杰, 冯雨, 等. 茶多酚生物活性及作用机制研究进展[J]. 食品工业科技, 2024, 45(13): 333-341.
	CHEN Z Y, LI J, FENG Y, et al. Research progress on bioactivity and mechanism of tea polyphenols[J]. Science and Technology of Food Industry, 2024, 45(13): 333-341.
[32]	沈晓静, 字成庭, 辉绍良, 等. 咖啡化学成分及其生物活性研究进展[J]. 热带亚热带植物学报, 2021, 29(1): 112-122.
	SHEN X J, ZI C T, HUI S L, et al. Advances on chemical components and biological activities of coffee[J]. Journal of Tropical and Subtropical Botany, 2021, 29(1): 112-122.
[33]	金磊, 练学燕, 杨植溢, 等. 基于HS-SPME-GC-MS分析不同茶树品种川红工夫红茶香气差异[J]. 食品工业科技, 2024, 45(19): 268-277.
	JIN L, LIAN X Y, YANG Z Y, et al. Differences in aroma of Chuanhong congou black tea of different tea plant varieties based on HS-SPME-GC-MS analysis[J]. Science and Technology of Food Industry, 2024, 45(19): 268-277.
[34]	石亚丽, 朱荫, 马婉君, 等. 名优炒青绿茶挥发性成分研究进展[J]. 茶叶科学, 2021, 41(3): 285-301.
	SHI Y L, ZHU Y, MA W J, et al. Research progress on the volatile compounds of premium roasted green tea[J]. Journal of Tea Science, 2021, 41(3): 285-301.
[35]	SHI Y L, ZHU Y, MA W J, et al. Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science[J]. Current Research in Food Science, 2022, 5: 1098-1107.
[36]	王梦琪. 基于SBSE-GC-MS的“清香”绿茶挥发性成分及其关键呈香成分研究[D]. 北京: 中国农业科学院, 2020.
	WANG M Q. Study on volatiles and key aroma compounds of “fresh scent” green tea based on SBSE-GC-MS[D]. Beijing: Chinese Academy of Agricultural Sciences, 2020.
[37]	YIN P, KONG Y S, LIU P P, et al. A critical review of key odorants in green tea: Identification and biochemical formation pathway[J]. Trends in Food Science & Technology, 2022, 129: 221-232.

贵州野生古茶树单株TZRR1与福鼎大白茶的持嫩性和品质比较

Comparative analysis on the tenderness and quality of wild ancient tea plants TZRR1 and Camellia sinensis L. cv. Fudingdabaicha in Guizhou

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

图/表 9

参考文献 37

相关文章 15

编辑推荐

Metrics

本文评价

[1]	王华杰, 崔宏春, 赵芸, 黄海涛, 祝凌平. 抹茶品质与安全评价体系研究进展[J]. 浙江农业学报, 2026, 38(4): 809-823.
[2]	杜辰飞, 李文珏, 魏春艳, 蔡丹英, 王月志, 施泽彬, 戴美松, 高永彬. 果树遗传图谱构建与果实主要品质性状QTL定位研究进展[J]. 浙江农业学报, 2026, 38(3): 609-620.
[3]	张悦, 王镜然, 周强, 陈美玲, 王颜红. 外源喷施叶酸对稻米叶酸含量及品质的影响[J]. 浙江农业学报, 2026, 38(2): 197-205.
[4]	刘静, 王尖, 黄钰, 吴晓花, 郭轩赫, 汪颖, 李国景, 许小江. 南瓜果实品质评价的指标筛选与模型构建[J]. 浙江农业学报, 2026, 38(2): 248-257.
[5]	许卫猛, 徐妍, 陈国立. 基于多种分析方法的糯玉米品质综合评价[J]. 浙江农业学报, 2025, 37(9): 1840-1848.
[6]	朱为静, 吴佳, 洪春来, 朱凤香, 洪磊东, 张涛, 张硕, 诸惠芬. 秸秆覆盖对土壤水热肥及蟠桃产量和品质的影响[J]. 浙江农业学报, 2025, 37(9): 1924-1932.
[7]	贺世雄, 杨蕾, 齐安民, 程籍, 王敏, 李英奎, 洪林. 中间砧对3种杂柑叶片光合特性、理化指标和果实品质的影响[J]. 浙江农业学报, 2025, 37(8): 1680-1693.
[8]	张顺昌, 徐继根, 符成悦, 蒲占湑, 胡丽鹏, 吴昊, 李俊兵, 辛亮, 雷元军. 喷施氨基酸钙对红美人杂柑果皮龟裂与品质的影响[J]. 浙江农业学报, 2025, 37(8): 1706-1715.
[9]	严福林, 郎云虎, 简应权, 陈雄飞, 魏巍, 王志威, 安江勇, 任得强, 丁宁, 魏升华. 八爪金龙药材产量与品质对土壤理化性状的响应[J]. 浙江农业学报, 2025, 37(8): 1766-1775.
[10]	王呈阳, 刘洁雅, 吴敏怡, 谢博伊, 洪德成, 冷锋, 吴国泉. 钙处理对涝害下寒香蜜葡萄果实品质的影响[J]. 浙江农业学报, 2025, 37(7): 1451-1458.
[11]	张若楠, 门小明, 秦凯鹏, 王彬彬, 吴杰, 丁向彬, 徐子伟, 齐珂珂. 绿嘉黑猪的不同杂交组合生长性能、胴体品质、产肉性能和收益比较研究[J]. 浙江农业学报, 2025, 37(6): 1203-1211.
[12]	项缨, 丛建民, 潘丹红, 陶永刚. 春大棚有机种植不同品种番茄的生育进程分析和综合评价研究[J]. 浙江农业学报, 2025, 37(6): 1252-1261.
[13]	刘文琦, 胡齐赞, 岳智臣, 陶鹏, 雷娟利, 李必元, 赵彦婷, 王华森. 夏季高温对叶用芥菜外观与营养品质的影响[J]. 浙江农业学报, 2025, 37(6): 1262-1271.
[14]	张程程, 范涛, 章检明, 赵风亮, 忻晓庭, 牛海月, 刘大群. 缙云梅干菜腌制过程中细菌群落与品质的变化[J]. 浙江农业学报, 2025, 37(6): 1336-1343.
[15]	岳丽, 庄红梅, 祖力皮牙·买买提, 王佳敏, 毛红艳, 张英仙, 尼格尔热依·亚迪卡尔, 于明. 基于主成分分析与聚类分析的芜菁肉质根质地品质综合评价[J]. 浙江农业学报, 2025, 37(5): 1057-1071.