Effects of late-autumn fertilizer dressing on accumulation of photosynthates in tea (Camellia sinensis) and its contribution to spring tea quality

1990 ◽  
Vol 115 (2) ◽  
pp. 233-238
Author(s):  
Y. Shen ◽  
X. Yang ◽  
X. Xie
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Shoot Growth ◽  
Early Spring ◽  
Late Autumn ◽  
Tea Quality ◽  
Npk Fertilizer ◽  
Leaves And Roots

SUMMARYTwo-year-old tea bushes were given NPK fertilizer on 12 November 1986 and 14CO2 on 22–23 December 1986 and 9–10 January 1987. Late-autumn fertilizer dressing stimulated photosynthate accumulation in the whole bush, especially in overwintering leaves and roots. Large amounts of photosynthates in overwintering leaves provide the nutrition required for early spring budding. Lateautumn dressing also accelerated the transport of photosynthates from leaves to roots in winter, where photosynthates, with absorbed nitrogen, synthesized more animo acids, especially theanine and phenylalanine. The re-use of photosynthates stored in the roots of the dressed bushes during shoot growth the following spring was also facilitated by late-autumn dressing. The contents of amino acids and caffeine in the shoots of dressed bushes were much higher than those in the control, whereas the content of polyphenol was lower than in the control. The results indicate that late-autumn dressing improves the quality of spring green tea.

scholarly journals Metabolomics reveals the within-plant spatial effects of shading on tea plants

2020 ◽  
Author(s):  
Qunfeng Zhang ◽  
Meiya Liu ◽  
Roland Mumm ◽  
Ric C H Vos ◽  
Jianyun Ruan
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Polar Compounds ◽  
Spatial Effects ◽  
Carbon And Nitrogen ◽  
Spatial Regulation ◽  
Tea Quality ◽  
Tea Plants ◽  
Insight Into

Abstract   It is well known that green tea made from fully developed leaves located at the base of young shoots is of lower quality than that made from the still developing leaves located on the top of the shoot. It has additionally been shown that plant shading can significantly improve green tea quality. Here, we aimed to get more insight into the effects of shading on the overall metabolome in different parts of the tea shoots. To do this, field-grown tea plants were shaded by coverage with either a straw layer or a black net, both blocking the daylight intensity for more than 90%. Both the first (i.e. still developing) leaf and the fourth (i.e. fully developed) leaf, as well as the stem of young shoots were harvested and subjected to complementary untargeted metabolomics approaches, using accurate mass LC-Orbitrap-Fourier transform mass spectrometry (FTMS) for profiling both semi-polar and lipid-soluble compounds and GC-TOF-MS for profiling polar compounds. In total, 1419 metabolites were detected. Shading resulted in a decreased ratio of polyphenols to amino acids (which improves the quality of green tea) and lower levels of galloylated catechins in the shoots. The positive effect of shading on the amino acid/catechin ratio was more pronounced in the fully developed (fourth) than in the developing (first) leaves. Furthermore, many metabolites, especially organic acids, carbohydrates and amino acids, showed differential or opposite responses to the shading treatments between the three shoot tissues investigated, suggesting a within-plant spatial regulation or transport/redistribution of carbon and nitrogen resources between the tissues of the growing young shoots. This work provides new insight into the spatial effects of shading on tea plants, which could further help to increase tea quality by improving cultivation measures for plant shading. Highlights

Summer pruning improves the branch growth and tea quality of tea trees (Camellia sinensis)

2021 ◽  
Vol 43 (4) ◽  
Author(s):  
Liping Zhang ◽  
Menghan Li ◽  
Xin Li ◽  
Peng Yan ◽  
Lan Zhang ◽  
...  
Keyword(s):  
Camellia Sinensis ◽  
Branch Growth ◽  
Tea Quality

Effects of green tea ( Camellia sinensis ) and guava ( Psidium guajava) extracts on the quality of snakehead (Channa striata) fillets during ice storage

2021 ◽  
Author(s):  
Thi Kim Duyen Huynh ◽  
Le Anh Dao Nguyen ◽  
Thị Nhu Ha Nguyen ◽  
Quoc Thinh Nguyen ◽  
Hagiwara Tomoaki ◽  
...  
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Psidium Guajava ◽  
Ice Storage ◽  
Channa Striata

scholarly journals Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Tian Wu ◽  
Rui Zou ◽  
Dian Pu ◽  
Zengquan Lan ◽  
Bingyu Zhao
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Green Tea ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Targeted Metabolomics ◽  
Chinese Chestnut ◽  
Positive Effects ◽  
Tea Quality ◽  
Tea Plants

Abstract Background Intercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood. Results Green tea from the Chinese chestnut–tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut–tea could greatly influence amino acid metabolism in tea plants. Conclusions These results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut–tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.

scholarly journals Deterioration of Tea Quality Caused by Tea White Scab Disease Disease

2021 ◽  
Author(s):  
Ling-yun Zhou ◽  
Wen-bo Yang ◽  
Wei Li ◽  
Hong-yan Liu ◽  
Fen Xiang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Incidence Rate ◽  
Green Tea ◽  
Water Extract ◽  
Polyphenolic Compounds ◽  
Tea Polyphenols ◽  
Aminobutyric Acid ◽  
Hunan Province ◽  
Tea Quality ◽  
The Face

Abstract Tea is a popular daily beverage worldwide, especially in China. Tea white scab disease affects tea quality is poorly understood. In the current study, we aimed determine whether tea quality will variation. we collected green tea samples from five samples (with varying morbidity from CK to Ⅳ on Baiyun Mountain in Hunan Province. Results showed that tea quality are obviously decreased as infected by tea white scab disease . Results showed that an increase in incidence rate decreased total tea polyphenols (TP) , water extract and caffeine but increased amino acids (AA) , Nonetheless, the constituents of polyphenolic compounds were differentially altered. Additionally, the percentage of (−)-epicatechin (EC) and (−)-epicatechin-3-gallate (ECG) increased with increasing morbidity. (−)-epigallocatechin (EGC) and (−)-epigallocatechin-3-gallate(EGCG) just the opposite. The constituents of AA, especially Alanine, γ-aminobutyric acid, serine and phenylalanine increased with increasing elevational gradients. Proline, and theanine were reduce along with morbidity level. As a whole. This observation demands development of effective measures for sustaining green tea quality in the face of tea white scab disease.

scholarly journals Analysis of the Biochemical and Volatile Components of Qianlincha and Qiandingcha Prepared from Eurya alata Kobuski and Camellia cuspidate

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 657
Author(s):  
Linlong Ma ◽  
Yong Yang ◽  
Dan Cao ◽  
Yanli Liu ◽  
Ziming Gong ◽  
...  
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Crucial Role ◽  
Dimethyl Sulfide ◽  
Volatile Components ◽  
Lower Content ◽  
Normal Green ◽  
Low Levels ◽  
Health Function

Due to the accumulation of experiences on treating disease, tea began to develop to pluralism, and not limited to Camellia sinensis. The leaf buds of Eurya alata Kobuski and Camellia cuspidate were used to make Qianlincha (QLC) and Qiandingcha (QDC), which have special taste, aromas, and health benefits. In our study, the biochemical and volatile components of QLC and QDC were systematically analyzed and compared with a normal green tea (GT, C. sinensis). The biochemical and volatile components in the three tea samples were remarkably different. Compared with those in GT, QLC and QDC exhibited higher content of flavonoids and remarkably lower content of amino acids, catechins, and caffeine. High levels of flavonoids may play a crucial role in taste, liquor color, and health function of QLC and QDC. Low levels of amino acids, catechins, and caffeine may impart mouth-drying or velvety-like astringent taste; umami and refreshing taste of QLC and QDC was not as good as that of GT. High levels of linalool, geraniol, nonanal, dimethyl sulfide, and cis-jasmone may impart a clean and strongly floral or fruity aroma characteristic of QLC. High levels of linalool, 3,7-dimethyl-6-octen-3-ol, (-)-terpinen-4-ol, and terpenes may impart a strongly floral aroma characteristic of QDC.

Effect of green tea ( Camellia sinensis ) extract and pre-freezing equilibration time on the post-thawing quality of ram semen cryopreserved in a soybean lecithin-based extender

Cryobiology ◽  
2016 ◽  
Vol 73 (3) ◽  
pp. 297-303 ◽  
Author(s):  
Mahdieh Mehdipour ◽  
Hossein Daghigh Kia ◽  
Abouzar Najafi ◽  
Hossein Vaseghi Dodaran ◽  
Olga García-Álvarez
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Soybean Lecithin ◽  
Equilibration Time
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