【摘要】 萎凋是茶叶品质形成的重要加工工序。萎凋期间茶鲜叶受到失水、温度、光照及机械损伤等多种环境胁迫，导致其发生复杂的生理生化变化，最终影响茶叶品质的形成。综述了茶叶萎凋过程中不同环境胁迫对茶叶主要品质（滋味与香气）形成的影响，重点分析了不同环境胁迫如何调控茶鲜叶内化合物的合成与代谢，探讨了其影响茶鲜叶内细胞物理结构变化、酶促和非酶促化学反应内在作用机制，旨在为提高茶叶品质提供理论指导。更多还原

【Abstract】 Withering is an important process for tea quality formation. Fresh tea leaves are subjected to a variety of environmental stresses such as water loss, temperature, light and mechanical damage during withering. Under these stresses, complex physiological and biochemical changes in leaves, which ultimately contribute to the formation of tea quality. This paper reviewed the effects of different environmental stresses on the formation of tea taste and aroma during the withering process. It mainly analyzed how different environmental stresses regulate the synthesis and metabolism of compounds in fresh tea leaves, and further explored their effects on the changes in cellular physical structure, enzymatic, and non-enzymatic chemical reactions in fresh tea leaves. This review provided theoretical supports for improving tea quality.更多还原