Primary Study On Freezing-resistance Mechanism And Tea Quality For The Six Introduced Varieties Of Tea In Linyi Area

The tea is one of imoortant industrial crops in South China, which has glorious cultivation history and widespread distribution.There has been introduced tea plants from Ming Dynasty in Linyi, but tea can live in only a few region of china. The low temperature is one of important reason that limited tea to live. Materials in this test are six introduced varieties. It is necessary to evaluate the cold hardiness of different tea varieties and select the harder ones. In this paper, Correlation of morphological, physical, biochemical is systematically studied with various treatments of low temperatures. And finally, Tea polyphenols, amino acid and caffeine are also be study to preliminary evaluate tea quality of the six introduced varieties. Primary conclusions are as follows:1 Based on a preliminary analysis of the organizational structure of leaves.cold resistance to be found in the tea leaf palisade cell floors, fenced off with the ratios, Leaf stomatal traits associated with the need to be further identified.2 In this experiment the relative conductions of all varieties become more and more bigger as the decreasing of the temperature. There are great different. The numbers of relative conductions in hardiness varieties are always lower than the others.3 With the decreasing of the temperature, there are become more and more higher in praline and MDA and the soluble sugar content. It is more clearer in the change trend of hardiness variety.4 Under the five different low temperature stresses, the activity of membrane protective enzymes are changed. The change trend of the activity of SOD and POD is"high-low", there are higher change in hardiness variety. The change trend of CAT activity is decreasing, but it is not obvious difference.5 Analysis Tea polyphenols, amino acid and caffeine of fresh leaves of different clones indicates: the tea polyphenols content of"fuzaoerhao"and"pingyangtezao"is higher ,and the ratio of tea polyphenols and amino acid is smaller, though the two variety is made to black tea."anhuiquntizhong"can be turned into green tea because the amino acid content is more higher and the ratio of tea polyphenols and amino acid is smaller.6 Membership functions through the use of six types of cold tea to conduct a comprehensive evaluation they can draw strength in the order of the cold: fuzaoerhao>nongkangzao>shuchazao>anhuiquntizhong>pingyangtezao>fudingdabaicha.