Relation between the temperature characteristics of tea growing districts along the Oi river and the growth and quality of new shoots of tea plants.

Tea (Camellia sinensis) plants inhabit arbuscular mycorrhizal fungi (AMF) in rhizosphere, whereas it is not clear whether AMF improves leaf food quality of tea plants. A potted study was conducted to determine effects of Claroideoglomus etunicatum, Diversispora spurca, D. versiformis and a mixture of the three AMF species on leaf sugar, amino acid, soluble protein, tea polyphenol, catechuic acid, and flavonoid contents of Camellia sinensis ‘Fuding Dabaicha’ seedlings. After 12 weeks of AMF inoculation, mycorrhizal plants recorded significantly higher shoot biomass and total leaf area, whilst the effect was ranked as C. etunicatum > D. spurca > mixed-AMF > D. versiformis in the decreasing order. AMF treatments significantly increased leaf total amino acid concentrations, accompanied with up-regulation of amino acid synthetic enzymes genes glutamine synthetase (CsGS), glutamate synthase (CsGOGAT) and glutamate dehydrogenase (CsGDH). Leaf glucose, sucrose, total soluble protein, tea polyphenol, catechuic acid, and flavonoid contents were significantly higher in AMF- than in non-AMF-inoculated plants. In addition, mycorrhizal inoculation notably up-regulated the expression level of leaf 3-hydroxy-3-methylglutaryl coenzyme gene (CsHMGR), ascorbate peroxidase gene (CsAPX), and tea caffeine synthase 1 gene (CsTCS1). These results implied that AMF inoculation had positive effects on leaf food quality partly by means of up-regulation of relevant gene expression in ‘Fuding Dabaicha’ seedlings. ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 3, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

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Inoculation with Clariodeoglomus etunicatum improves leaf food quality of tea exposed to P stress

Notulae Botanicae Horti Agrobotanici Cluj-Napoca ◽

10.15835/nbha49112166 ◽

2021 ◽

Vol 49 (1) ◽

pp. 12166

Author(s):

Jin-Li CAO ◽

Ya-Dong SHAO ◽

Ying-Ning ZOU ◽

Qiang-Sheng WU ◽

Tian-Yuan YANG ◽

...

Keyword(s):

Food Quality ◽

Mycorrhizal Fungus ◽

Arbuscular Mycorrhizal ◽

Fungal Colonization ◽

Caffeine Synthase ◽

Leucoanthocyanidin Reductase ◽

Tea Plants ◽

Lower Expression ◽

Gene Expression Levels

The present study aimed to evaluate the effect of an arbuscular mycorrhizal fungus (AMF), Clariodeoglomus etunicatum, on leaf food quality and relevant gene expression levels of tea (Camellia sinensis cv. ‘Fuding Dabaicha’) seedlings exposed to 0.5 μM P (P0.5) and 50 μM P (P50) levels. Twenty-four weeks later, the seedlings recorded higher root mycorrhizal fungal colonization in P50 than in P0.5. AMF-inoculated tea plants represented significantly higher leaf fructose and glucose contents and lower sucrose content than non-inoculated plants, irrespective of substate P levels. AMF treatment also increased total amino acids content in P0.5 and P50, accompanied with higher expression of glutamate dehydrogenase (CsGDH) and lower expression of glutamine synthetase (CsGS) and glutamine oxoglutarate aminotransferase (CsGOGAT). The total flavonoid content was higher in mycorrhizal versus non-mycorrhizal plants under P0.5 and P50, together with induced expression of phenylalanine ammonia-lyase (CsPAL) and cinnamic acid 4-hydroxylase (CsC4H). Mycorrhizal fungal inoculation improved catechins content, which is due to the up-regulated expression of flavanone 3-hydroxylase (CsF3H), flavonoid 3'-hydroxylase (CsF3'H), dihydroflavonol 4-reductase (CsDFR), leucoanthocyanidin reductase (CsLAR), anthocyanidin reductase (CsANR), and chalcone isomerase (CsCHI) under P0.5. However, under P50, the gene involved in catechins synthesis was not affected or down-regulated by mycorrhization, implying a complex mechanism (e.g. nutrient improvement). AMF also inhibited the tea caffeine synthase 1 (CsTCS1) expression regardless of P levels. Therefore, the results of this study concluded that inoculation with C. etunicatum improves leaf food quality of tea exposed to P stress, but the improved mechanisms were different between P0.5 and P50.

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Investigation of the quality of Arctic diesel fuel imported to the Republic of Sakha (Yakutia)

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-3-358-361 ◽

2018 ◽

Vol 80 (3) ◽

pp. 358-361

Author(s):

E. L. Iovleva

Keyword(s):

Low Temperature ◽

Diesel Fuel ◽

Experimental Studies ◽

Geographic Location ◽

Normative Values ◽

Temperature Characteristics ◽

Gas Stations ◽

Operational Characteristics ◽

The Republic

The results of experimental studies of the quality of Arctic diesel fuel taken from various gas stations of the Republic of Sakha (Yakutia) are shown. The main operational characteristics of Arctic diesel fuel are investigated. The work was carried out in the laboratory of the department "General, analytical and physical chemistry". Taken diesel fuel by geographic location is divided into 3 parts: central, northern and district. From each region, 3 samples of Arctic diesel fuel were taken from various gas stations. The study found that the selected main indicators of diesel fuel: density, viscosity, fractional composition and low-temperature characteristics – differ from the normative values. The worst results were shown by diesel fuel samples from the northern part of the Republic of Sakha (Yakutia). Samples of arctic diesel fuel taken from the central part and district, generally meet the quality standards of GOST 305-82, but for low-temperature characteristics, do not meet the standard.

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Integrated mRNA and Small RNA Sequencing for Analyzing Leaf Spot Pathogen Didymella segeticola and Its Host, Tea (Camellia sinensis), During Infection

Molecular Plant-Microbe Interactions ◽

10.1094/mpmi-07-20-0207-a ◽

2020 ◽

pp. MPMI-07-20-0207

Author(s):

Rui Yang ◽

Silong Jiang ◽

Dongxue Li ◽

Qiaoxiu Yin ◽

Xian Wu ◽

...

Keyword(s):

Camellia Sinensis ◽

Leaf Spot ◽

Resistance Mechanisms ◽

Guizhou Province ◽

Future Research ◽

Small Rna Sequencing ◽

Illumina Hiseq ◽

Tea Plants ◽

Open Access Article

Leaf spot on tea plants (Camellia sinensis [L.] Kuntze), caused by the fungus Didymella segeticola (Q. Chen) Q. Chen, Crous & L. Cai (syn. Phoma segeticola), negatively affects the productivity and quality of tea leaves in Guizhou Province, China. Although the genome sequence of D. segeticola has been published, no data on the transcriptome or microRNAs (miRNAs) of the pathogen or host during infection are available. Here, we report on the high-quality transcriptome and miRNA sequences of both D. segeticola and tea during infection, using the Illumina HiSeq 4000 or HiSeq 2500 platforms. Comprehensive expression profiling of the fungal pathogen and its host will provide a resource for future research into trait-specific genes of the pathogen and the host as well as on host-pathogen interactions and on disease resistance mechanisms. [Formula: see text] Copyright © 2020 The Author(s). This is an open access article distributed under the CC BY-NC-ND 4.0 International license .

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

Tree Physiology ◽

10.1093/treephys/tpaa127 ◽

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

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The taste of tea: Material, embodied knowledge and environmental history in northern Fujian, China

Journal of Material Culture ◽

10.1177/1359183516633901 ◽

2016 ◽

Vol 22 (1) ◽

pp. 3-18 ◽

Cited By ~ 3

Author(s):

Kunbing Xiao

Keyword(s):

Environmental History ◽

Quality Standard ◽

Cultural Knowledge ◽

Embodied Knowledge ◽

Mountain Area ◽

Human Skill ◽

Tea Quality ◽

Set Up ◽

Tea Plants

The Mount Wuyi area of northern Fujian Province, China, is famous for having produced superior teas for over 1500 years, including rock tea, which is the focus of this article. Locals evaluate sites in the mountain area in terms of the material quality of their tea plants and tea. The skills and techniques of specialist tea workers, and not just the terrain, are also regarded as essential in producing quality teas. These two elements, human skill and environment, have combined over time as embodied cultural knowledge, including a special vocabulary to judge the taste and fragrance of teas. Recent government attempts to set up a national tea quality standard for commercial purposes, emphasizing human skill and technique over felicitous environment, have had to accommodate the cultural importance of the traditional embodied knowledge of the ecology and hierarchy of tea appreciation.

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Quality Assessment of Wild and Cultivated Green Tea from Different Regions of China

Molecules ◽

10.3390/molecules26123620 ◽

2021 ◽

Vol 26 (12) ◽

pp. 3620

Author(s):

Maciej Chowaniak ◽

Marcin Niemiec ◽

Zhu Zhiqiang ◽

Naim Rashidov ◽

Zofia Gródek-Szostak ◽

...

Keyword(s):

Green Tea ◽

Health Risks ◽

Health Indicators ◽

Chemical Components ◽

Natural Conditions ◽

Fertilizer Use ◽

Micronutrient Concentration ◽

Tea Plants ◽

Interesting Alternative

Natural products have always enjoyed great popularity among consumers. Wild tea is an interesting alternative to tea from intensive plantations. The term “wild tea” is applied to many different varieties of tea, the most desirable and valued of which are native or indigenous tea plants. Special pro-health properties of wild tea are attributed to the natural conditions in which it grows. However, there are no complex studies that describe quality and health indicators of wild tea. The aim of this research was to evaluate the quality of wild and cultivated green tea from different regions of China: Wuzhishan, Baisha, Kunlushan, and Pu’Er. The assessment was carried out by verifying the concentration of selected chemical components in tea and relating it to the health risks they may pose, as well as to the nutritional requirements of adults. Wild tea was characterized by higher micronutrient concentration. The analyzed teas can constitute a valuable source of Mn in the diet. A higher concentration of nitrates and oxalates in cultivated tea can be associated with fertilizer use. The analyzed cultivated tea was a better source of antioxidants with a higher concentration of caffeine. There were no indications of health risks for wild or cultivated teas.

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