关键词: 水稻, 水稻, 免耕, 根际, pH, 养分含量

Abstract:

Crucial Processing temperatures Controlling is the key factor for improving the quality of flat-shaped green tea. Orthogonal table L9(34) was applied to definitize the appropriate range of processing temperatures through controlling the shaped temperature, depilatory temperature and lifting aroma temperature. And the effects of the interrelated temperatures on the sensory quality of flat-shaped tea, including shape, soup hue, aroma, flavor and foliage fundus, were studied. According to the experiment results, significant differences did not exist with regard to the sensory quality among the nine treatments, which were in the designed temperature rang. Therefore, under the condition with shaped temperature 50℃-70℃, depilatory temperature 50℃-70℃, and lifting aroma temperature 80℃-100℃, the excellent quality of Guizhou flat-shaped green tea can be guaranteed.