摘要
毛蟹鲜叶经晒青后分别进行做青和室内萎调，采用１２０℃快速法和小液流法测定鲜梢、做青梢和室内萎凋梢各阶段的组织含水量和组织水势．结果表明，不同茶梢状态的水势差异显著性与含水量差异显著性相似，但水势能表明水分的流向和限度．便叶之间的水势差异达显著水平，第二叶与第三叶之间的水势无明显差异．做青对茶梢水势有影响．摇青和晾青的水势变化达显著或极显著，这种变化因工艺进程而异．室内萎凋过程水势变化前期较平稳，中期略升，后期剧降．做青过程中随摇青和晾青的交替反复作用，茶梢组织水势呈现多次升降的工艺节奏．“还阳”与“退青”现象从水势变化中得到部分解释．
The fresh tea shoots of Maoxie were proceased successively through drying outdoors and fine manipulation or room-withering. The tissue water content and the tissue water potential of the fresh Shoots,finely manipulated shoots and room-withered shoots were determined by rapid tact at 120℃ and dye method at different processing stages. For the different situations of the tea shoots, the significance of the difference between the water contents and water potentials were similar. However, the direction and the extend of water movement can be reflected by the water potential. The difference of the water potentials between the stalks and the leaves was significant, while that between the second leaf and the third leaf was not significant. The water potential was influenced by the fine manipulation. The difference of the water potentials between the rocked shoots and the shoots dried indoors were significant or extremely significant, which varied during the processing course. The water potential of the shoots did not change obviously during the early roomwithering, increased slightly during the middle room-withering and decreased dramatically during the late room-withering. The increase-decrease rhythm of the water potential was found during the fine manipulation with repeatedly replaces of rocking and drying indoors. The change of the water potential can partially explain the phenomenon of swelling anew and drooping.
出处
《福建农业大学学报》
CSCD
1994年第2期148-153,共6页
Journal of Fujian Agricultural University
关键词
茶叶
做青
茶梢状态
含水量
乌龙茶
fine manipulation
room-withering
state of tea shoots
water content
water potential
water conduction
