生态学杂志2026，Vol.45Issue(3)：742-751,10.DOI:10.13292/j.1000-4890.202603.036
光强与光质对茶鲜叶挥发性与非挥发性品质的影响
Effects of light intensity and light quality on volatile and non-volatile quality components of fresh tea leaves
摘要
Abstract
Fresh leaf quality of tea can be improved under the intercropping mode in tea gardens,partly due to the changes in light intensity and light quality received by tea trees.To explore the effects of shading and light quality treatments on photosynthesis and tea quality in tea plants,we established an experiment in an artificial climate chamber with five light treatments:white light(CK),blue light(BL),red light(RL),60％shade(60-S)and 90％shade(90-S).We examined the effects of light intensity and light quality variations on tea quality.The results showed that short-term red light treatment enhanced net photosynthetic rate and the contents of free amino acids and water extracts in leaves,while the contents of photosynthetic pigments,free amino acids and caffeine increased un-der blue light treatment.In addition,short-term red and blue light treatments promoted the relative contents of aro-mas such as(Z)-3-Hexen-1-ol and trans-2-hexenal in leaves.Short-term shading treatment was beneficial for in-creasing the contents of photosynthetic pigments,free amino acids and water extracts,while decreasing the contents of tea polyphenols and flavonoids,and enhancing the relative contents of aroma components such as 2-ethylhexanol,methyl salicylate and β-pinene.Proper shading,which reduces light intensity and alters light quality,can therefore improve tea quality.关键词
茶叶/光强/光质/茶叶滋味/茶叶香气Key words
tea leaf/light intensity/light quality/tea flavor/tea fragrance引用本文复制引用
刘越,刘学梅,严地澳,张梦雪,郭豪,易志刚..光强与光质对茶鲜叶挥发性与非挥发性品质的影响[J].生态学杂志,2026,45(3):742-751,10.基金项目
福建农林大学科技创新专项基金(KFB23115,KFB24129)、福建省红壤山地农业生态过程重点实验室开放课题(Aephrs-202401)资助. （KFB23115,KFB24129）
