Effects of Climate Condition in Taian on Color and Biochemical Compounds of Huangjinya Tea Fresh Shoots
Tian Yueyue
Zhang Lixia
Hou Jian
Chen Xiang
Xu Jing
Yao Jiumei
Abstract：In this study,the light intensity,air temperature and air humidity in Taian City were statisti-cally analyzed from April to September in 2016.Meanwhile, the color changes of Camellia sinensis cv. Huangjinya fresh shoots were observed,and the contents of chlorophyll and biochemical compounds(water ex-tract,tea polyphenols,catechins,free amino acids,caffeine and soluble sugar)were determined.The results were as follows.(1)It had a obvious synchronization between rainfall and hotness,and between light intensity and temperature in Taian.(2)The color and pigment contents of Huangjinya fresh shoots changed with the climate conditions,and the values reached extreme in July when the light intensity was maximum.(3)During test periods,the contents of water extract,tea polyphenols and catechin in the new shoots of tea tree increased month by month,however,the contents of amino acid and caffeine monthly decreased.In addition, soluble sugar content had no significant change regularity.In conclusion, the climatic conditions in Taian can keep the excellent characteristics of yellowing, high ammonia and low phenol content in the Huangjinya fresh shoots,therefore it is suitable for the introduction of Huangjinya tea variety.
Keywords：Climate conditionTea treeCamellia sinensis cv.HuangjinyaLeaf colorBiochemical compounds
Publication Date：2018-03-02
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：5( 45-49 )