Management Techniques Of Tea Garden For Harvest Of Both Leaves And Seeds

Tea seed is the seed of Camellia sinensis (L.) O.Kuntze. As a new resource food, it has extensive uses. However, at present the production and quality of tea seeds are not high. The comprehensive utilization ways of tea seeds are to be further developed. Therefore， it is important to study the management techniques of tea garden, to improve the yield and quality of tea seeds and to discover the law of quality changes during the storage. In this paper, three cultivation practices were studied on tea seed yield Activities of lipase and lipoxygenase (LOX) were optimized Differences of artificial ageing on storage characteristic were contracted. The results revealed that:1. Cultivation practices on tea seed yield: Artificial pollination can increase the set rate of tea seed, but there are differences among varieties Phosphate can increase the set rate and single seed weight of tea seed, rational fertilization concentration of phosphate (Calcium superphosphate) was0.12kg/m2Summer pruning single factor tests could not increase single seed weight significantly in tea seed.2. In lipase activity reaction system, optimum pH value and temperature were7.50and37°C, respectively. The optimum reaction time was20h. LOX activities in tea seeds were higher than those in oil tea seeds. The optimum conditions of assaying LOX activity were: a mixed solution of2.0mL0.1moL/L acetate buffered solution (pH4.50),200μL substrate solution (linoleic acid),200μL enzyme Tris-HCL solution (pH7.0). The assay temperature was30℃，reaction time was1min.3. Artificial accelerated ageing could promote ageing process, the degree of ageing was proportional to the intensity of ageing. The seed moisture content、acid value、peroxide value were raised gradually and soluble protein was reduced with ageing time. The activity of Lipase decreased and LOX activity rose. Tea seed oil content was increased, unsaturated fatty acids（UFA）and saturated fatty acid (SFA) ratio decreased, monounsaturated fatty acids (MUFA) and polyunsaturated fatty acid (PUFA) ratio increased. Ratios of m(SFA): m(MUFA): m(PUFA) were in line with dietary fatty acid appropriate composition before and after aging treatments. The degree of deterioration could be predicted by different aging stages of storage characteristic index of tea seed.