| Taking the national tea cultivar Fudingdabaicha as control(CK), the external form of tea trees, stages in germination, characters of leaves, main biochemical compositions of fresh leaves, fluorine contents and indirect indexes of resistance of the introduced tea cultivars Zhongcha108, Zhongcha302and Zhongcha102were explored, as well as the determination and evaluation of green teas made of1-bud-1-leaf, in order to analyze the comprehensive performance of three cultivars in Sichuan tea area to determine their planting suitability. The results showed:(1) Zhongcha302, Zhongcha108and Zhongcha102showed relatively strong growth trends which were familiar with CK.(2) Zhongcha108showed an obvious advantage in germination that7～16days earlier than CK in each stage. Zhongcha302was2-3days early than CK. Zhongcha102was1～3days later than CK.(3) The characters of Zhongcha108, Zhongcha302and Zhongcha102were soft leaves, olivine or green color, more or less fuzz, strong tender-keeping ability. They were all suitable for producing famous green tea. The leaf of Zhongcha302and Zhongcha102was familiar with CK and suitable for picking single buds to produce oblate famous tea. The single bud of Zhongcha108was too thin to pick. All the three cultivars were suitable for picking1-bud-1-leaf or1-bud-2-leaf to produce famous green tea.(4) Zhongcha108got a biochemical advantage in producing refreshing non-bitter tasted famous green tea with a content of37.45%～46.33%water extract,2.94%-3.44%caffeine,2.74%～5.26%amino acid and17.52%～28.01%polyphenol. Zhongcha302got the same advantage with a content of38.07%～45.18%water extract,3.29%～4.40%caffeine,2.27%～4.50%amino acid and18.86%～29.27%polyphenol. So was Zhongcha102with a content of35.97%～42.71%water extract,3.39%～3.85%caffeine,2.35%～4.92%amino acid and18.11%～26.27%polyphenol in spring. The polyphenol/Amino acid of each cultivar in spring were less than6and suitable for producing green tea. The polyphenol/Amino acid of each cultivar in summer and autumn were between6.06and13.12and suitable for producing both green tea and black tea. The contents of The, Glu, Asp and Arg of Zhongcha108, Zhongcha302and Zhongchal02were significantly higher than those of CK. It showed that three cultivars got an advantage in high content and excellent composition of amino acid. The content of EGCG and ECG was higher than that of EGC and EC in each of the three cultivars. The catechin quality index of Zhongchal08was similar with CK, but those of Zhongcha302and Zhongcha102were lower than CK.(5) The fluorine contents in each stage leaves of Zhongcha108and Zhongcha302in spring summer and autumn were significantly lower than CK. The fluorine contents in the stages of1-bud-5-leaf to1-bud-10-leaf of Zhongcha108were108.12～462.44mg/kg. Those of Zhongcha302were95.17～496.77mg/kg, Zhongcha102were145.11～883.04mg/kg and Fudingdabaicha were133.95～856.42mg/kg. Therefore, Zhongcha108and Zhongcha302were suitable for producing low-fluorine-conten Tibetan tea.(6) The contents of MDA and Pro in the three cultivars increased, relative electric conductivity enlarged, activity of SOD declined and POD increased after the drought stress. According to the extent of damage, Zhongcha108showed a familiar drought resistance with CK and Zhongcha302and zhongcha102got a weaker drought resistance. The indirect indexes of cold resistance texted in2011and2012showed that the activities of SOD, POD and CAT were higher or equal with CK. The contents of MDA were equal with CK in2011and lower than CK in2012. Relative electric conductivity of the three cultivars were familiar with CK. Presumably, Zhongcha108, Zhongcha302and Zhongcha102got a strong cold resistance.(7) The green tea made by1-bud-1-leaf of Zhongcha108, Zhongcha302and Zhongcha102showed a character of high amino acid and low polyphenol which was the foundation of fresh taste and good quality of tea. The total content of four important amino acids and essential amino acids for human body of three cultivars were significantly higher than CK. At the same time, the catechin quality indexes were also higher than CK which showed a better quality of green tea.37aroma components were detected in Zhongcha108and zhongcha302,38in Zhongcha102, mainly alcohols, esters and alkanes. Trans-geraniol was detected only in Zhongcha102. It could be regarded as characteristic aroma compound of Zhongcha102. The results of sensory evaluation showed:the famous green tea made by Zhongcha108was the best both in appearance and internal quality. The produced tea of Zhongcha108showed a tight uniform appearance, fresh aroma, clear green soup and strong refreshing taste. That of Zhongcha302showed a bright olivine soup and strong fresh taste. That of Zhongcha102showed a similar quality with CK.(8) After analyzing the comprehensive performance of each cultivar in Zhongfeng and Muchuan, Zhongcha108and Zhongcha302could be introduced to plant in all the Sichuan tea area as high quality green-tea cultivar and low-fluorine-conten Tibetan tea cultivar. The green tea made of Zhongcha102showed a good quality. But because of its similar germination stage with CK, it could be introduced only as a common cultivar. |
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