| Regarding the newly tea cultivars Chuannong NO.6, Chuannong NO.2and Chuanmu217as research objects, taking the national fine variety Fudingdabaicha as control(CK), the morphological characters, botanical characters, main biochemical compositions of fresh leaves, produced tea quality and indirect indexes of resistance of each cultivar in Mingshan Experimental Garden were observed and tested. The results showed:(1) The Chuannong NO.6was shrub form tea tree. The leaf of Chuannong NO.6was elliptical; the flower was white and thin texture; the germination was1-19days later than CK. Its tender shoots were golden yellow in spring, summer and autumn,which were turned to green later. It also showed a strong tender-keeping ability. The single bud was strong and weight of one hundred buds was7.5lg in spring. The Chuannong NO.2was shrub form tea tree too.The leaf of Chuannong NO.2was green and elliptical; The germination was1-5days earlier than CK. The tender shoots showed green color, more fuzz and relatively tender-keeping ability. The single buds were plump and uniform. The Chuanmu217was semi-tree form. The leaf of Chuanmu217was lanceolate. The Chuanmu217was early sprouting variety which1-9days earlier than CK. Its tender shoots showed less fuzz and strong tender-keeping ability. Its single bud was fat plump which got a weight of8.22-10.8g for one hundred buds.(2) The Chuannong NO.6, Chuannong NO.2and Chuanmu217showed a good biochemical basis for producing tea for their rich contains. The contents of water extract of Chuannong NO.6were44.54-47.26%in spring, summer and autumn respectively.It were12.31-13.98%higher than the control and those of amino acid were2.71%-4.09%,its were neary to CK.The polyphenol were l5.91%-23.98%.The caffeine were3.24-3.52%, and polyphenol/Amino acid were3.89-8.48. it was suitable for producing green tea. The contents of water extract of Chuannong NO.2were40.84-42.60%; those of amino acid were relatively high of2.89%-6.12%,which were higher thanCK13.78-51.86%. The caffeine were3.41-3.69%,and those of polyphenol were16.49%-26.97%. The polyphenol/Amino acid in spring and summer were2.69and7.58. It was suitable for producing green tea. The contents of water extract of Chuanmu217were37.82%-43.53%, Its amino acid were near to ck which were2.38-2.94%.those of caffeine were4.05-4.62%, polyphenol were25.03%-27.08%,which were higher than CK. The produced tea would be strong tasted but not enough for fresh and mellow. Its8.51-11.38polyphenol/Amino acid showed a suitability of producing both green tea and black tea. (3) The amino acid and catechin components were analysis of3strains which showed that:22kinds of free amino acids of ChuannongNO.6were23.91mg/g,which were approach to CK.The the and asp were higher than CK7.65%、3.16%.The Glu and Arg were approach to CK.The green tea made by Chuannong NO.6would show a high quality of fresh and mellow taste because of its738.58catechin quality index. The The, Glu, Asp and Arg of Chuannong NO.2were respectively42.21%,23.19%,103.45%and100.30%higher than CK. The total catechins were12.77%, catechin quality index were320, which were approached to CK, The content of EGCG and ECG accounted for60.78%of the total catechin while the EGC and EC accounted only27.66%. It was suitable for green tea. The Glu,The, Arg of Chuanmu217were lower57.7%、83.05%、82.16%than CK, The asp was near to CK. The total catechins was19.44%.But it could also produce strong fresh tasted tea with a catechin quality index of463.91. It had pale green, soup of buff, clear and bright, taste of alcohol and latter sweet and bright olivine leaves.(4) The produced tea of Chuannong NO.6showed a flavor of chestnut, an appearance of pale green, soup of buff, clear and bright, taste of alcohol and latter sweet and bright olivine leaves. It got a similar score with CK after the sensory evaluation. The total amino acid and The were respectively10.08%and20.12%higher than CK significantly. The The accounted for42.86%of the total amino acid. The amino acid content of tea made from Chuannong NO.2were higher,and polyphenol content were lower, at5.48%,17.64%, the tea made from Chuannong No.2tight uniform homogeneous, showing a bright greenish yellow soup with chestnut aroma, taste fresh alcohol, the bottom of a light green color, sensory evaluation highest score better quality;The oblate green tea made by the single buds of Chuanmu217showed an appearance of green, glossy, flat and stuffed, soup of bright green, strong taste and bottle green leaves. The total amino acid and The were respectively15.03%and18.97%lower than CK significantly. The The accounted for37.70%of the total amino acid.(5) The different tea plants were be comparised with the content of SOD、POD、CAT、 Pro、MDA、CMP.its could be reflected the Cold&drought resistance of the different plants.The experimental results show that, Chuannong NO.6had thinner cuticle&thinner leaves.they were lower than the control’s. By cold stress,the content of SOD, POD, Pro about Chuannong NO.6were decreased. The content of MDA、CMP were increased,which show that the NO.6had bad adversity resistance.After drought resistance, the content of SOD, POD, Pro about NO.6were decreased to13.67%、42.54%、55.92%, he content of MDA、CMP were increased to25.93%、51.72%; Chuannong NO.2had thinner cuticle&thinner leaves. Chuanmu NO.217had thicker cuticle. By cold stress, the content of SOD、POD、CAT、Pro about Chuannong N0.2&Chuanmu NO.217were higher than the control’s,and the MDA、CMP were lower than the control’s.By drought stress, the content of SOD、POD、CAT、Pro、MDA、CMP about Chuannong NO.2&Chuanmu NO.217had small changes.Chuannong NO.2&Chuanmu NO.217showed well cold resistance and were drought resistance, Its could be planted in wide area where were cold and drought. |
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