When the teat's withering temperature is 35-38℃ and withering time is 15-20 min,the best quaiity of Oolong tea with fragrant taste can be obtained.
几年来的研究试验结果表明:乌龙茶萎凋温度为35-38℃,萎凋时间为15-20min时,能获得较好的品质,且香味最佳,综合效益最好,萎凋程度则以失水率为7％-10％时能获得较高的品质,鲜叶失水率最好控制在8％左右。
The effect of 4 wilting times during the yellowing stage on aroma components of CB-1 was studied.
研究了烘烤变黄期不同凋萎时机对烤烟翠碧1号中部叶香气成分的影响。
The foliage water-losing rate and temporary wilting rate of 13 planting species were tested.
为了筛选废弃采石场和公路边坡绿化的抗干旱耐瘠薄的特种专用植物新品种,对经过大田试验初选出穿破石等13种植物的叶片失水率和暂时萎蔫率指标进行了测试,并采用“多判据综合评分法”进行综合评分排序。