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比较不同晒青程度、不同做青方法、不同温湿条件的叶水势和水分含量,结果表明,晒青叶水分状态因减重率和季节而变化,当晒青叶水势下降至—2.06 MPa时不能正常做青,做青方法主导水势变化趋势,闽南做青呈升降频次少而升降幅度大;闽北做青呈升降频次多而升降幅度小,湿度主要影响叶水势高低水平,温度对水势历程的变化幅度有影响。做青方法是品质风格形成的主导因素,温湿条件是品质高低变化的影响因素,在试验基础上提出不同工艺进程叶水势控制参考指标,以获取优良品质。
The leaf water potential and water content of different drying methods and different warm and humid conditions were compared. The results showed that the moisture status of drying leaf varied with the weight loss rate and season. When the water potential of the drying leaf decreased to -2.06 MPa Can not normally do green, do green method to dominate the trend of change in water potential, Taiwanese doing blue was less frequent movements and large increases and decreases; northern Fujian did more and more frequent movements of the rise and fall less, humidity mainly affect the level of leaf water potential, temperature on the water potential history The magnitude of change has an impact. Green method is the dominant factor in the formation of quality style. The conditions of temperature and humidity are the influencing factors of the quality change. Based on the experiments, the reference indices of leaf water potential control in different technological processes are proposed to obtain good quality.