热带作物学报2024，Vol.45Issue(4)：793-803,11.DOI:10.3969/j.issn.1000-2561.2024.04.015
昼夜温差对茶鲜叶挥发性及非挥发性品质成分及相关生理指标的影响
Effects of Temperature Difference Between Day and Night on Volatile and Non-volatile Quality Components and Related Physiologic Index of Fresh Tea Leaves
摘要
Abstract
Tea quality is closely related to the growth and ecological environment of tea plant(Camellia sinensis).The difference between day and night temperature(DIF)affects the synthesis and accumulation of tea plant metabolites,which in turn affects the quality of tea.In this study,Fuyun No.6 was selected as the research object,and four DIF treatments(0℃,5℃,10℃ and 15℃)were simulated to explore the effects of DIF on photosynthesis and volatile and non-volatilequality components of tea fresh leaves.The results showed that the net photosynthetic rate(Pn),stomata conductance(Gs)and transpiration rate(Tr)of tea plants increased significantly with the increase of DIF(P<0.05).In-creasing DIF significantly increased the contents of chlorophyll a(Chl a),chlorophyll b(Chl b),chlorophyll(a+b)[Chl(a+b)]and carotenoids(Car),and reached the maximum when DIF was 10℃.In addition,the change of DIF had an effect on the volatile components and relative contents of main components in fresh tea leaves,and the relative contents of alcohols and aldehydes were the largest in the volatile components of fresh tea leaves.The increase of DIF could significantly enhance the relative contents of aldehydes,and the relative contents of volatile components and main aroma components in fresh tea leaves were different with the change of DIF.The content of hexanal increased with the increase of DIF,with the highest value of 39.94%at DIF=15℃,while the relative content of cis-3-hexenol decreased with DIF increasing.The change of DIF significantly affected the activities of β-glucosidase,β-primeverosidase and lipoxygenase.The activities of β-glucosidase and β-primeverosidase first increased and then decreased with the increase of DIF,and reached the maximum when the DIF was 5℃,while the activity of lipoxygenase was opposite.Furthermore,the contents of free amino acids and caffeine increased significantly with the increase of DIF,which were 2.44 and 2.55 times at DIF=15℃ than those at DIF=0℃,respectively.The total flavonoids content and ratio of tea polyphenols to amino acids decreased significantly with the increase of DIF(P<0.05),with the lowest value of 2.84%and 3.24 at DIF=15℃.The contents of free amino acids in fresh tea leaves were significantly positively correlated with Pn,while the ratio of tea polyphenols to amino acids showed significantly negatively correlated with Pn(P<0.01).This study in-dicated that the increase of DIF could significantly affect the volatile aroma substances of fresh tea leaves and improve the taste and quality of tea,which could provide a certain theoretical basis for tea plantation site selection and tea planting.关键词
茶树/昼夜温差/茶叶香气/茶叶滋味/生理指标Key words
Camellia sinensis/difference between day and night temperature(DIF)/tea aroma/tea taste/physiologic index分类
农业科技引用本文复制引用
陈林怡,郭豪,陈红梅,张哿烨,廖露露,周婉婷,张梦雪,易志刚..昼夜温差对茶鲜叶挥发性及非挥发性品质成分及相关生理指标的影响[J].热带作物学报,2024,45(4):793-803,11.基金项目
国家自然科学基金项目(No.41877326) （No.41877326）
福建省红壤山地农业生态过程重点实验室开放课题(No.Aephrs-202102). （No.Aephrs-202102）
