不同矮化修剪技术对铁观音产量和品质的影响

为了研究不同矮化修剪技术对铁观音产量与品质的影响,试验设修剪高度为35cm（A）、45cm（B）、55cm（C）、65cm（D）和常规轻修剪（CK）5个处理。结果得出：（1）处理A和处理B的铁观音春茶萌芽期比对照晚2～3d,处理C和处理D的春茶萌芽期与对照相当;（2）处理C铁观音的春茶发芽密度、一芽一叶百芽重和春茶产量分别比对照高38.91%、8.79%和73.92%,达到极显著水平,同时均显著高于其他处理;（3）处理A铁观音春茶的氨基酸含量最高,显著高于对照;矮化修剪铁观音春茶茶多酚和咖啡碱含量均显著低于对照;处理A的酚氨比为13.89,为五个处理中最低;（4）处理A铁观音春茶香气清高持久,味醇和鲜爽,汤色金黄、清澈,密码审评加权得分为65.3（总分70）,高于其他处理。

Effects of Different Dwarfing and Pruning Techniques on the Yield and Quality of Tie-guanyin

Five treatments of pruning height at 35cm (A), 45 cm (B), 55 cm (C), 65 cm (D) and conventional light pruning (CK) were set to study the effects of different dwarfing and pruning techniques on the yield and quality of Tie-guanyin. The results showed that (1) the sprouting period of spring tea of treatment A and B were 2 to 3 days later than the control, and the sprouting period of spring tea of treatment C and D were almost the same with the control, (2) the germination density of spring tea, 100 bud weights and the yield of Tie-guanyin of treatment C were 38.91%, 8.79% and 73.92% higher than the control and other treatments respectively, and the differences were extremely significant, (3) the amino acid content of spring tea of treatment A was the highest, significantly higher than the contrast; the polyphenols and caffeine content of spring tea in the dwarfing and pruning Tie-guanyin were significantly lower than the contrast; the ratio of polyphenols/amino acids of treatment A was 13.89 and was the lowest in the five treatments; (4) The password evaluation score of Tie-guanyin spring tea of treatment A was 66.3 (total scores were 70) with lasting aroma, mellow taste and clear golden soup.