硫营养对绿茶产量和品质的影响

doi:10.13305/j.cnki.jts.2006.03.004

Abstract

Abstract: The effect of sulphur on yield and quality of green tea were investigated. The field experiment consisted of two S application rates (0, 50βkg S·ha^-1·a^-1) with four replications in a 2×4 completely randomized block design. Sulphur application slightly increased fresh yield, contents of free amino acids, total ascorbic acid (tAsA), ascorbic acid (AsA), dehydroascorbic acid (DAsA), while decreased content of tea polyphenols and ratio of tea polyphenols to free amino acids (TP/AA). These changes of quality-determined constituents in tea flushes with sulphur supply were found to be associated with decreased activity of polyphenol oxidase (PPO) and increased activity of nitrate reductase (NR) and phenylalanine ammonia-lyase (PAL).

Key words: amino acid, polyphenol oxidase, nitrate reductase, phenylalanine ammonia-lyase

CLC Number:

LI Jie, MA Li-feng, Jóska Gerendás, RUAN Jian-yun. Effect of Sulphur Nutrition on Yield and Quality of Green Tea[J]. Journal of Tea Science, 2006, 26(3): 177-180.

References 13

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Effect of Sulphur Nutrition on Yield and Quality of Green Tea

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