茶鲜叶的品质劣变会影响制作成茶的最终品质。茶鲜叶在采后的品质劣变主要与贮青温度、湿度和机械损伤等有关。为了明确这些因素影响采后茶鲜叶品质变化的规律,本文以一芽二叶“英红九号“作为试验材料在可调控环境保鲜实验平台与振动试验台中开展相关因素的茶鲜叶贮存试验,本文设计了两组试验,每个试验组在贮存期间进行采样,对茶青的质量损失率、含水率、感官评分、L*、a*、b*色差参数进行收集。第一组试验研究氧气浓度、控湿,控温对茶鲜叶品质的影响变化。该实验结果证明低氧范围的变化对茶鲜叶品质变化影响不显著,湿度和温度均有一定的影响。第二组试验以第一组试验结果为基础,探究不同低温范围、振动以及湿度对茶鲜叶品质变化的影响。每个试验组在贮存期间进行采样,对茶青的质量损失率、含水率、感官评分、L*、a*、b*色差参数进行收集。试验结果表明,机械振动会显著的加快茶鲜叶品质的劣变,相较于未添加振动的对比组,47.67Hz振动频率处理的茶鲜叶质量损失速率在48h后可达71.74%,含水率降至7.80%,同时茶鲜叶的叶色劣变严重。另外,在15-18℃的贮存温度下可以有效的降低茶鲜叶品质劣变速率,选择更低的贮存温度范围对茶鲜叶品质变化影响不大。控湿结果表明,85%-90%的控湿范围可以在储运后期显著降低茶鲜叶的质量损失速率和外观品质劣变。本文的研究结果可为茶鲜叶保鲜环境的精准调控提供参考,对减少茶鲜叶损耗,保证制作成茶质量有积极意义。

To clarify the patterns of post-harvest changes in the quality of fresh tea leaves regarding storage temperature range, humidity, oxygen concentration, and mechanical damage effects, two sets of experiments were designed in this study. Samples were collected from each experimental group during storage to collect data on quality loss rate, moisture content, sensory scores, and color difference parameters (L*, a*, b*). The first set of experiments investigated the influence of oxygen concentration, humidity control, and temperature control on the quality changes of fresh tea leaves. Based on the results of the first set of experiments, the second set explored the effects of different temperature ranges, vibration, and humidity on the quality changes of fresh tea leaves. The results indicated that compared to the control group without added vibration, mechanical vibration significantly accelerated the deterioration of fresh tea leaf quality. The quality loss rate of tea leaves treated with a vibration frequency of 47.67Hz reached 71.74% after 48 hours, with a moisture content decrease to 7.80%, accompanied by severe visual deterioration. Additionally, storing at temperatures between 15-18°C effectively reduced the rate of deterioration in the quality of fresh tea leaves, with minimal impact observed when selecting lower storage temperature ranges. Humidity control results showed that maintaining humidity within the range of 85%-90% significantly reduced the rate of quality loss and visual deterioration of fresh tea leaves during storage and transportation. Our study suggests that controlling the storage temperature below 18°C can better maintain the quality of fresh tea leaves. Furthermore, humidity has a certain lag effect on the changes in the quality of fresh tea leaves, with high humidity significantly reducing the rate of quality deterioration over longer storage times. Mechanical damage caused by vibration significantly accelerates the rate of quality deterioration in fresh tea leaves, while the control of oxy

提升市县茶叶科技能力促进产业发展项目（DZ09-21-1-3278）；广东省2019年省级农业科技创新及推广项目（编号：2023KJ101）；农产品保鲜物流共性关键技术研发创新团队（编号：2023KJ145）；广东省普通高校重点领域专项（科技服务乡村振兴）（2023ZDZX4078）