不同品种（系）凤凰单丛成品茶的香型分类与鉴定

利用SDE-GC/MS联用技术分析17种凤凰单丛成品茶的挥发性成分,以凤凰水仙群体种乌龙茶和石古坪乌龙茶为对照进行比较。结果表明,依据香型相似率大于或等于95%可以进行归类的标准,将17种凤凰单丛成品茶的香型归结为黄栀香、杏仁香、蜜兰香、芝兰香、玉兰香和香型名称未定的锯朵仔、贡香共7个类型。不同香型凤凰单丛成品茶之间的香型相似度存在明显差异,与凤凰水仙群体种的香气组分及香型也存在差异,这可能与凤凰单丛茶的自然杂交变异及其加工工艺有关。通过分析同一香型不同凤凰单丛茶的香气组分差异,可以发现不同香型的单丛茶之间既存在共性成分的含量差异,又具有个性组分的差异,比如：芝兰香型凤凰单丛茶的异丁香酚,黄栀香型的α-杜松醇,蜜兰香的榧烯醇、β-紫罗酮、石竹烯以及锯朵仔单丛的4-萜烯醇和贡香单丛的氨茴酸甲酯等,这些成分可能是所对应品种（系）凤凰单丛茶的特征香气成分,可作为凤凰单丛成品茶香型分类的重要依据之一。     

培养液化学成分变化及其对水培茶树生长的影响

水培过程中营养液中的ＮＨ＿４－Ｎ浓度下降伴随ＮＯ＿３－Ｎ浓度提高，培养过程中溶液活性Ａｌ含量下降，ｐＨ值降低并非活性Ａｌ浓度提高所致，培养液加Ａｌ对ｐＨ下降有缓冲作用。茶树根系分泌物中有咖啡因和儿茶素类物质，利用培养过茶树的营养液再次培养茶苗，即使通过添加速效Ｎ、Ｐ、Ｋ保持其营养水平，茶树生长仍然受到抑制。据此推断，茶树根系分泌物中的咖啡因和儿茶素类物质具有异株克生作用。     

氨基酸菌肥施用量对茶树生长及土壤肥力的影响

为探究不同氨基酸菌肥施用量对茶树生长和土壤肥力含量的影响,以鸿雁12号茶树为研究对象,采用田间微区试验的方法,设置了不施用氨基酸菌肥作对照组(CK)和氨基酸菌肥施用量分别为75 kg·hm^-2(T1)、150 kg·hm^-2(T2)、225 kg·hm^-2(T3)和300 kg·hm^-2(T4)的处理,研究不同氨基酸菌肥施用量对茶树生长、茶叶品质及土壤肥力的影响。结果表明：氨基酸菌肥施用后能显著增加茶叶芽头密度及茶叶产量,提高茶叶中氨基酸含量和土壤中碱解氮含量。试验6个月后与CK相比,T4组的芽头密度显著增加了63.4%,茶叶产量显著增加了71.5%;T1～T4处理茶叶中氨基酸含量分别增加了9.73%、6.41%、7.57%和13.2%,土壤中碱解氮含量分别增加了25.0%、36.0%、46.0%和37.6%。综上,氨基酸菌肥的施用能提高茶叶产量及品质,改善茶园土壤环境质量,为茶园生产的合理施肥及优质高效生产提供数据参考。     

Desiccation and cracking behaviour of clay layer from slurry state under wetting-drying cycles

Laboratory tests were conducted to investigate the effect of wetting-drying (W-D) cycles on the initiation and evolution of cracks in clay layer. Four identical slurry specimens were prepared and subjected to five subsequent W-D cycles. The water evaporation, surface cracks evolution and structure evolution during the W-D cycles were monitored. The effect of W-D cycles on the geometric characteristics of crack patterns was analyzed by image processing. The results show that the desiccation and cracking behaviour was significantly affected by the applied W-D cycles: the measured cracking water content θ_c, surface crack ratio R_sc and final thickness h_f of the specimen increased significantly in the first three W-D cycles and then tended to reach equilibrium; the formed crack patterns after the second W-D cycle were more irregular than that after the first W-D cycle; the increase of surface cracks was accompanied by the decrease of pore volume shrinkage during drying. In addition, it was found that the applied W-D cycles resulted in significant rearrangement of specimen structure: the initially homogeneous and non-aggregated structure was converted to a clear aggregated-structure with obvious inter-aggregate pores after the second W-D cycle; the specimen volume generally increased with increasing cycles due to the aggregation and increased porosity. The image analysis results show that the geometric characteristics of crack pattern were significantly influenced by the W-D cycles, but this influence was reduced after the third cycle. This is consistent with the observations over the experiment, and indicates that the image processing can be used for quantitatively analyzing the W-D cycle dependence of clay desiccation cracking behaviour.     

假眼小绿叶蝉趋色性及茶梢信息物质强化其趋色性的效应

为探讨重要茶树害虫假眼小绿叶蝉趋色性以及茶梢信息物质增强其趋色效应,遂选用12种有色粘板于茶园中诱捕假眼小绿叶蝉成虫。发现该叶蝉强烈趋向芽绿和素馨黄,其次趋向于土黄、果绿和橘黄,再次是大红,较少趋向于紫色、纯白、天蓝、湖蓝、桃红和墨绿。将11种信息物质制剂分别载于橡皮头上制成诱芯:(1)10-2 g·m L-1香叶醇、芳樟醇、反-2-己烯醛、顺-3-己烯-1-醇、1-戊烯-3-醇、2-戊烯-1-醇和β-紫罗酮单组分制剂;(2)10-2 g·m L-1顺-3-己烯-1-醇和β-紫罗酮等量的制剂、10-2 g·m L-1反-2-己烯醛和芳樟醇等量的制剂;(3)10-2 g·m L-1反-2己烯醛、1-戊烯-3-醇、2-戊烯-1-醇、反-2-戊烯醛、芳樟醇、顺-3-己烯-1-醇和顺-3-己烯乙酸酯七组分按照1:1:1:1:1:1:1、以及1:1:1:1:1:5:25体积比的制剂。每个诱芯上信息物质均为10 mg,以正己烷为CK。每块芽绿粘板携带1个诱芯在茶园中诱捕假眼小绿叶蝉成虫。结果表明:(1)11种诱芯诱效差异显著,七组分的1:1:1:1:1:5:25比例的混合物制剂诱效最强,七组分的等量混合物制剂诱效次之,顺-3-己烯-1-醇和β-紫罗酮等量制剂的诱效又次之,单组分诱效最差;(2)单组分中β-紫罗酮和顺-3-己烯-1-醇诱效较明显;(3)携带七组分1:1:1:1:1:5:25比例诱芯的芽绿粘板可用于防治该叶蝉。分析认为,茶梢主要信息化合物以接近自然状态的比例组成的混合物可显著增强假眼小绿叶蝉的趋色性。     

中国茶叶在摩洛哥市场的价格及需求弹性分析

摩洛哥是中国茶叶的第一大进口国,本文分析了中国茶叶出口摩洛哥市场的价格状况,在此基础上对需求弹性进行了测算,结果表明,中国茶叶垄断了摩洛哥市场,主导着摩洛哥茶叶市场价格。     

非常规茶园修剪方式对低产低效茶园产质量的影响

为了探讨提高低产、低效茶园经济效益的修剪方式,在春茶结束后,对茶园进行了常规轻修剪、平行修剪、凹型修剪和凸型修剪,比较了不同修剪处理茶叶的产量和质量.结果表明,不同修剪方式中,凸型修剪和凹型修剪能提高茶叶氨基酸、荼多酚、可溶性糖含量和水浸出物,降低咖啡碱含量,提高百芽重、单位面积鲜叶重及理论产量,有效降低病虫害的受害程...     

影响蔬菜中亚硝酸盐含量的因素研究

试验研究了蔬菜在不同储存时间与储存温度、不同食用前处理和不同加工方法等条件下亚硝酸盐含量的变化,结果表明,蔬菜中亚硝酸盐的含量随储存时间的延长会逐渐升高,达到最大值后有所下降.不同蔬菜中亚硝酸盐的含量随温度的变化而不同.漂烫处理可以降低蔬菜中亚硝酸盐的含量,浸泡处理会使亚硝酸盐含量升高.蔬菜经炒熟或煮熟后亚硝酸盐含量均会降低,并且煮熟的蔬菜亚硝酸盐含量低于炒熟的蔬菜.     

Quantitative trait loci (QTL) affecting sugars, organic acids and other biochemical properties possibly contributing to flavor, identified in four advanced backcross populations of tomato

Although the Advanced Backcross strategy has proven very useful for QTL detection in tomato, it has been used mainly in identifying QTL for agronomic traits such as yield, color, etc. Tomato flavor is an important quality characteristic, yet it has been difficult to assess flavor or traits that affect it. In this study the AB-QTL strategy was applied to four advanced backcross populations to identify QTL for biochemical properties that may contribute to the flavor of processed tomatoes, such as sugars and organic acids. A total of 222 QTL were identified for 15 traits, including flavor as assessed by a taste panel. Correlations of certain biochemicals with flavor and possible methods of assessing and improving flavor are discussed. In particular, QTL with very significant effects associated with the ratio of sugars/glutamic acid, a trait highly correlated with improved flavor, have been identified as good targets for future work in improving the flavor of tomatoes. This revised version was published online in August 2006 with corrections to the Cover Date.     

茶树油熏蒸处理对草莓果实采后病害和品质的影响

为了研究茶树油对草莓防腐保鲜的作用效果,对人工接种灰葡萄孢霉（Botrytis cinerea）和根霉（Rhizopus stolonifer）的草莓果实进行不同浓度、不同时间的茶树油熏蒸处理,测定20℃贮藏下的病害发生情况,并运用体外实验研究该熏蒸处理对病原菌孢子萌发和菌丝生长的影响。同时,还分析了接受该处理的果实在贮藏期间的品质变化趋势。研究发现：茶树油熏蒸处理可降低草莓果实灰霉病和根霉病的发病率和病斑直径,抑制其孢子萌发和菌丝生长,减缓草莓果实在贮藏期间的品质下降。结果表明茶树油熏蒸用于草莓保鲜是可行的,浓度为2000 mg/L熏蒸3 h即可有效延长草莓货架期2-3 d。