峨眉山野生茶树资源农艺性状多样性分析

为挖掘峨眉山野生茶树和群体种中的优良资源,利用因子分析、聚类分析和感官审评等方法,对峨眉山40份野生茶树种质资源农艺性状进行遗传多样性分析和资源评价。结果表明,峨眉山茶树种质资源丰富,且多以灌木型为主;18个芽叶形态性状的变异系数为7.70%~60.99%,变异系数最大的性状是芽叶色泽(60.99%)。因子分析表明,18个芽叶形态性状综合为6个公因子,前6个公因子的特征值大于1且累计贡献率达80.74%,主要代表性指标为叶片大小、叶片锯齿和叶面特征等。聚类分析将研究材料分为5个大的类群,显示了复杂的亲缘关系和丰富的遗传多样性。适制性研究表明,初步筛选的11份种质资源制绿茶适制性较好,感官审评总分在92分以上,大体表现为香气鲜香带花香、清香高长带花香或栗香浓郁带花香,滋味鲜爽、鲜甜或鲜浓醇。

Diversity Analysis of Agronomic Traits of Wild Tea Plants in Mountain Emei

To explore excellent resources of wild tea plants and population species, the genetic diversity analysis and resource evaluation of 40 wild tea germplasms in Mountain Emei were carried out by using factor analysis, clustering analysis and sensory evaluation methods. The results show that tea germplasms in Mountain Emei are abundant, and mostly shrub type. The coefficients of 18 morphological traits range from 7.70% to 60.99%, and the biggest coefficient variation is young shoot color of 60.99%. Factor analysis shows that the six main factors of 18 morphological traits account for 80.74% of total contribution rate, whose representative indices are leaf size, leaf serrate and leaf surface characteristics. Clustering analysis divides the materials into five groups, showing complex genetic relationships and rich genetic diversity. Green tea processing properties of the 11 germplasms preliminarily screened perform well, and the total score of sensory evaluation is above 92, the products have aroma of fresh fragrance of flowers, or high and long fragrance of flowers, or chestnut fragrance with floral aroma, and its taste is fresh, or sweet, or full-bodied and mellow.