Tea breeding techniques
In conventional tea breeding, single plant selection and hybrid breeding are mainly used. More than 90% of the new tea varieties at home and abroad are bred by these two methods. Individual plant breeding is to use natural variation materials, that is, to select a good single plant from the existing tea population, and then expand the number through reproduction, and maintain its excellent characters. Cross breeding is the use of gene recombination and interaction to make it possible for hybrid offspring to have comprehensive parental traits or super-parental types. ① correctly selected parents, ② mastered hybridization technology, and ③ strengthened the management after pollination.
Radiation breeding: the suitable dose of γ-ray irradiation on tea plant is: seed 5 ~ 7 thousand, seedling 4 ~ 6 thousand, cutting seedling 0.5 ~ 1 thousand.
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Quality Identification of Tea breeding
A method for evaluating the quality characters of individuals, types or strains in tea breeding. The quality meaning of tea generally refers to the four factors of "color, aroma, taste and shape", which are collectively referred to as appearance endoplasm. The direct identification of quality is to prepare tea and evaluate its quality according to the picking standards and processing techniques of different kinds of tea. Making tea with a small amount of fresh leaves and small machinery is called "small-scale tea method", that is, the early identification of the quality of young tea trees or individual plants. The indirect identification of quality is based on the correlation between bud leaf shape and finished tea quality, which is identified by field observation and instrumental analysis.
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Identification of tea breeding yield
A method for determining the breeding yield of tea plants (individuals, systems, or strains). The direct determination of yield is calculated on the basis of the harvest of tea leaves per unit of soil. ① annual picking calculation method; according to certain picking standards, picking in batches according to plant clumps or plots, and then statistics of the total yield of each season in a year. In red and green tea areas, they are generally picked according to the standard of one bud, two leaves and three leaves; such as black tea area and oolong tea area, they are picked according to the standard of 4-5 leaves. In the later stage of breeding, it is necessary to determine the yield.
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