摘要:
早期品质鉴定一直是茶树育种的难题,也是造成茶树育种周期长的一个重要原因。乌龙茶早期品质鉴定一般采用传统小样法制作茶样再通过感官审评判定。由于小样法制作鲜叶用量相对较多,1个单株需要经过7~8 a的前期扩繁才有足够多的鲜叶原料。本试验通过改进传统小样法制作模式形成微量法制作工艺,制作过程简单高效,需要的鲜叶量少,只需100~150 g的鲜叶,1个单株种植3~4 a就可达到该鲜叶量,从而实现对茶树品质的单株鉴定。试验采用感官审评从香气、滋味、综合品质3个方面比较小样法和微量法所制茶样品质,结果说明微量法与传统小样法的鉴定效果基本一致,完全可以替代小样法用于鉴定茶树早期单株品质。与小样法相比微量法使鉴定效率大大提高,工作量明显减少,并可缩短育种时间,节约土地,减少错误。
Abstract:
Early determination of tea quality has been a concern in tea breeding, as it constitutes an important factor in the long tea breeding process.The quality of Oolong tea is generally determined by sensory evaluation with the traditional small-sampling procedure.However, the method requires a considerable amount of fresh leaves from an individual plant with 7-8 years of pre-cultivation.In this study, a micro-sampling method was used.It required only 100-150 g of fresh leaves from a 3 to 4-year-old plant.The sensory evaluation on aroma, taste and over-all quality of the tea samples collected using this new method indicated that they were basically consistent with those obtained by the traditional small-sampling methodology.It suggested that the newly developed micro-sampling procedure could be satisfactorily used for early quality determination of the tea.By adopting this new method, it was conceivably that the workload, breeding period, land use and potential for errors could be drastically reduced for the tea breeding operation.
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