安吉白茶阶段性白化机理的研究进展.pdfVIP

分子植物育种，2015 年，第13 卷，第12 期，第2905-2911 页 Molecular Plant Breeding, 2015, Vol.13, No.12, 2905-2911 评述与展望 Review and Progress 安吉白茶阶段性白化机理的研究进展 1,2,3 1,3* 曾超珍 刘仲华 1 湖南农业大学茶学教育部重点实验室, 长沙, 410128; 2 中南林业科技大学生命科学与技术学院, 长沙, 410004; 3 国家植物功能成分利用工程 技术研究中心, 长沙, 410128 * 通讯作者, larkin-lin@163.com 摘 要 安吉白茶是一种低温敏感型茶树变异品种，其新梢发育过程具有阶段性白化的现象。安吉白茶茶叶 品质与其白化程度密切相关，鲜叶越白，氨基酸含量越高，加工后成茶的感官品质越好，所以确保良好的白化 程度是安吉白茶栽培的主要目标之一。因此，研究安吉白茶新梢发育过程中阶段性白化现象的机理，对于安 吉白茶的开发利用具有重要的意义。本文综述了植物白化与安吉白茶白化机理的研究进展，并展望了今后的 研究重点。 关键词 安吉白茶, 白化机理, 研究进展 Research Progress on the Mechanism of Periodic Albinism in Anjibaicha Zeng Chaozhen 1,2,3 Liu Zhonghua 1,3* 1 Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha, 410128; 2 College of Life Science and Tech- nology, Central South University of Forestry and Technology, Changsha, 410004; 3 National Research Center of Engineering Technology for Uti- lization of Botanical Functional Ingredients, Changsha, 410128 * Corresponding author, larkin-lin@163.com DOI: 10.13271/j.mpb.013.002905 Abstract Anjibaicha is a low-temperature-sensitive tea cultivar. It is characterized by periodic albinism of young leaves during the development of young shoots in spring. The quality of processed Anjibaicha is closely related to the color of fresh leaves. Namely, tea processed from whiter fresh leaves has higher amino acids content and better sensory quality. Therefore, to ensure a good level of whitening is one of the main objectives of Anjibaicha cultivation. So it is significant to study the mechanism of periodic albinism in order to develop Anjibaicha and provide fundamental basis for genetic improvement of tea cultivar. This review focuses on the research progress on the mechanisms of albinism in Anjibaicha and plants, and the major research trends in the future. Keywords Anjibaicha, Mechanism of albinism, Progress 安吉白茶(Camellia sinensis cv. ‘Anjibaicha ’) 是 市场上深