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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (2): 131-138.doi: 10.13305/j.cnki.jts.2019.02.002

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Effect of Different Withering Light-wave Bands on Chlorophyll Fluorescence Parameter and Biochemical Quality of Black Tea

LUO Hongyu1,2,3, TANG Min1,2,3, ZHAI Xiuming1,2,3, YANG Juan1,2,3, LIU Xiang4, GU Yu1,2,3, YUAN Linying1,2,3, ZHONG Yingfu1,2,3,*, HUANG Shangjun1,2,3   

  1. 1. Tea Research Institute, Chongqing Academy of Agricultural Sciences, Yongchuan 402160, China;
    2. Chongqing Engineering Research Center for Tea, Yongchuan 402160, China;
    3. National Tea Industry Technical System Chongqing Comprehensive Experimental Station, Yongchuan 402160, China;
    4. Chongqing Wanzhou Diversified Business Technology Promotion Station, Wanzhou 404100, China
  • Received:2018-06-11 Published:2019-06-13

Abstract: Based on the superiority of the light withering during tea processing, chlorophyll fluorescence parameters were used to reflect the inner mechanism of black tea during withering processing . The results show that, from 0 h to 8 h, NPQ and Y(NPQ) of tea leaves first increased and then decreased, while Y() and qP exhibited opposite trends under all treatments, suggesting they had strong tolerance to stabilize the contents of tea polyphenol, amino acids, caffeine and soluble sugar. After that, NPQ, Y(Ⅱ), ETR and qP dropped gradually with the rise of Y(NO), indicating that the tolerant ability gradually weakened with the rise of amino acid contents. At the end of withering, NPQ, Y(NPQ), Y(NO), Fv/Fm and Fv/Fo of the control reached the lowest levels with the value of 1.874, 0.508, 0.267, 0.723 and 2.626 respectively, revealing the weakest tolerant ability. But under blue light treatment, tea leaves showed the strongest tolerant ability with the highest value of NPQ(2.120) and Y(NPQ)(0.567). Withered leaves showed stronger tolerant ability of red and yellow lights than the control. The amino acids content of yellow light treated leaves (2.58%) was the highest among all treatments. The amino acid content was significantly and negatively correlated with Fm, NPQ and Fv/Fm, but positively correlated with Y(NO). The sensory assessment show that the highest and lowest quality scores were found in the yellow light treated black tea sample (91) and the control (85).

Key words: black tea, light withering, chlorophyll fluorescence parameter, biochemical quality, correlation

CLC Number: