頁籤選單縮合
題名 | 茶樹開花對其產量及品質之影響=Effects of Flowering on Yield and Quality in Tea Plant |
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作者姓名(中文) | 邱垂豐; 朱德民; | 書刊名 | 臺灣茶業研究彙報 |
卷期 | 23 民93.11 |
頁次 | 頁1-14 |
分類號 | 434.81 |
關鍵詞 | 茶樹; 開花; 光合產物; 生育; 產量; 品質; Tea; Flowering; Photosynthates; Growth; Yield; Quality; |
語文 | 中文(Chinese) |
中文摘要 | 茶樹為採摘茶菁(嫩芽葉)之多年生特用作物,茶樹開花結實雖為生理習性,過多時便會影響到茶樹生育、茶葉產量與品質,因此有必要從茶樹栽培與生理研究上著手。本試驗以臺茶12號和青心烏龍為材料,利用人工摘除花蕾方式來探討茶樹開花對其產量及品質之影響。 由試驗結果顯示臺茶12號及青心烏龍二供試品,植株花蕾及開花數量相當多。利用同位素(【U-[8ed8]C】sucrose)來臺探討光合產物在茶樹枝條各器官所吸收分配情形,臺茶12號及青心烏龍在花蕾部位分別各佔總吸收量之17.8%及80.3%;顯然地青心烏龍約有一半以上的光合產物提供茶樹生殖生長所需養份。因此,當茶樹著生花蕾時,則大部分光合產物會轉運分配到生殖生長,營養生長則相對減少,影響到往後整個茶樹的生長,導致茶芽萌芽率降低、茶芽生育緩慢以及茶菁產量的減低;至於製茶品質的優劣,茶樹在摘除花蕾後,均會明顯影響到翌年春、夏、秋及冬茶葉的品質,二供試品種無論是茶葉外觀、茶湯水色、香氣或滋味,摘除花蕾者均優於對照。 |
英文摘要 | Tea (Camellia sinensis (L.) O. Kuntze), one of the perennial industry crops, is cultivated by plucking its young leaves. The growth, yield and quality of leaves might be decreased due to the overproduction of flowers. Two tea cultivars, TTES No. 12 and Chin-Shin Oolong, were selected for this experiment. The flowers were hand thinned in order to find out how flowering would affect the production and quality of the tea. The experiments results showed that there were considerable quantity of flowers and buds on both TTES No. 12 and Chin-Shin Oolong. The tea stems were treated with U-[8ed8]C sucrose to study the uptake and distribution of photosynthates. It was found that 17.8% of the total uptake in TTES No. 12 was distributed to the flower buds; while in the case of Chin-Shin Oolong it was 80.3%. Over half of pyotosynthates in Chin-Shin Oolong were provided as nutrients for reproductive growth. Thus, it is concluded that during the flowering period, most photosynthates will be transferred to reproductive growth, and those to the vegetative growth are relatively reduced, which further leads to the decrease in the growth of tea plant and lower sprouting perce3ntage or growth rate in tea bud, eventually reducing the production of the tea. The quality of the tea the year following thinning is apparently affected. In both tea cultivars, the tea quality of the thinning treatment is superior to the control in tea appearance, color of liquor, aroma or flavor. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。