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

doi:10.3969/j.issn.1004-1524.2022.07.03

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (7): 1369-1376.DOI: 10.3969/j.issn.1004-1524.2022.07.03

• Crop Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

S571.1

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.

Figures/Tables 8

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.

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

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

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

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

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

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

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

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