茶鲜叶在采后的色泽劣变与失水主要与贮青温度、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外观与相关品质变化的规律，该文以一芽二叶“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了两组试验，每个试验组在贮存期间对茶青的质量损失率、含水率、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。该实验结果显示不同的低氧范围控制对茶鲜叶质量损失率差异最大为1.51%。常温组对比控温组的质量损失率增加了22.50%。第二组试验探究不同低温范围、振动以及湿度对茶鲜叶品质变化的影响。实验结果表明，机械振动会显著的加快茶鲜叶外观品质和含水率的变化，47.67 Hz振动频率处理的茶鲜叶质量损失速率在48 h后可达71.74%，含水率降至8.20%，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色泽的劣变和失水速率，更低的贮存温度范围对茶鲜叶外观和含水率变化影响不显著。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劣变。该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。

Post-harvest color deterioration and water loss of fresh tea leaves are mainly associated with the storage temperature and humidity, as well as mechanical damage. To examine how these factors influence the appearance and quality of harvested fresh tea leaves, two sets of experiments were conducted using “Yinghong No. 9” (one bud of which comes with two leaves) with the help of a preservation test platform with controllable environmental parameters and a vibration test bench. In each experiment, the mass loss rates, moisture contents, and L*, a*, and b* values of the fresh tea leaves during storage were recorded. In the first set of experiments, the effects of oxygen concentration, relative humidity, and temperature on the quality of fresh tea leaves were studied. The results revealed that different low oxygen concentration ranges gave a maximum difference of 1.51% in the mass loss rate. In addition, the mass loss rate was 22.50% higher at room temperature than at a controlled temperature. The second set of experiments investigated the effects of oxygen concentration range, vibration, and relative humidity on the quality of fresh tea leaves. Mechanical vibration was found to significantly accelerate changes in the appearance and moisture content of fresh tea leaves. Vibrations at 47.67 Hz for 48 h led to a mass loss rate up to 71.74% and decreased the moisture content to 8.20%. Meanwhile, severe color deterioration was also noted. Furthermore, storage at 15~18 ℃ effectively reduced the color deterioration and water loss. Storage temperatures below this range had no significant effect on the appearance or moisture content of the fresh tea leaves. Humidity control results suggested that a wellmaintained relative humidity range of 85%~90% substantially minimized the mass loss rate and appearance deterioration of the leaves in the later stages of storage and transportation. By providing valuable references for the precise control of environmental parameters for preserving fresh tea leaves and reducing post-harvest losses, the findings of this paper provide valuable insights toward ensuring the quality of processed tea.

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