Journal of Tea Science

Research Progress of Near-infrared Spectroscopy in Tea Quality Control and Equipment Development

REN Guangxin, JIN Shanshan, LI Luqing, NING Jingming, ZHANG Zhengzhu

Journal of Tea Science. 2020, 40(6): 707-714. doi:10.13305/j.cnki.jts.2020.06.001

Abstract ( 991 )

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Tea is an economic crop with Chinese characteristics and a high value-added natural beverage. Rapid and accurate nutrition diagnosis and quality monitoring are inevitable requirements for ensuring the quality of tea products. The limitations of traditional tea quality assessment methods and recent emerging rapid detection techniques were revealed in this study. The characteristics of near-infrared spectroscopy (NIRS) technology and the evolution of keywords from the published studies on the application of the NIRS method in the field of tea were presented. The research progress on the rapid detection of key components of tea products, the quality control of tea products, the development of the digital fast NIRS analyzer, and the development of technical standards were reviewed in detail. The development directions of the NIRS technology in the field of tea analysis were proposed and discussed.

Research Progress of Tea Rhizosphere Microorganisms

HUANG Fangfang, LI Qin, HUANG Jian'an

Journal of Tea Science. 2020, 40(6): 715-723. doi:10.13305/j.cnki.jts.2020.06.002

Abstract ( 698 )

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The rhizosphere microbial community is rich in variety and quantity, which affects the physiology and development of plants and is called the second genome of plants. The specific ecosystem of tea rhizosphere is very important for the growth and health of tea plants, and understanding the microbes in the rhizosphere of tea plants is very important to improve the function of its rhizosphere ecosystems. Based on the ecological functions of rhizosphere microorganisms and the progress of their research methods, the research progress of tea rhizosphere microorganisms from the aspects of the diversity of tea rhizosphere microorganisms, its influencing factors and prospects for the urgent research directions was summarized. The paper provided a reference for improving the micro-environment of tea plants and tea quality.

Study on the Correlation between the Activities of Key Enzymes Involving in Anthocyanin Synthesis and the Contents of Important Polyphenols in Purple Tea

CAO Bingbing, WANG Qiushuang, QIN Dandan, FU Donghe, FANG Kaixing, JIANG Xiaohui, LI Hongjian, WANG Qing, PAN Chendong, LI Bo, WU Hualing

Journal of Tea Science. 2020, 40(6): 724-738. doi:10.13305/j.cnki.jts.20201109.001

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In this study, four purple tea cultivars (strains) namely Hongye 1, Hongye 2, Danfei from Guangdong and Zijuan from Yunnan were used as the testing materials. Yinghong 9 with green buds was used as the control. The activity changing patterns of the key enzymes involved in anthocyanin synthesis were studied by the enzyme activities analysis, which revealed the relationship between the enzyme activities and biochemical components in tea. The results show that the activity of flavonoid-3-O-glycosyltransferase (UFGT), a key enzyme involved in anthocyanin synthesis, was positively correlated with the total amount of tea polyphenols and the anthocyanin contents in different samples in the same season. However, the activities of phenylalanine ammonia lyase (PAL), chalcone synthase (CHS), flavonoid-3-hydroxylase (F3H), dihydroflavonol-4-reductase (DFR), flavonol synthase (FLS), anthocyanin synthase (ANS) and anthocyanin reductase (ANR) were not significantly correlated with the anthocyanin contents. There was a significant and positive correlation between catechin (C) content and PAL enzyme activity in spring. Epicatechin gallate (ECG) content and DFR enzyme activity showed the same result. In addition, there was no significant correlation between the activities of CHS, F3H, ANS and ANR enzymes and polyphenols contents in different cultivars (strains) in the same season.

Interaction Identification and Expression Analysis of CsCIPK12 and CsKIN10 in Tea Plant

FENG Xia, DI Taimei, PENG Jing, LI Nana, YAO Lina, YANG Yajun, WANG Xinchao, WANG Lu

Journal of Tea Science. 2020, 40(6): 739-750. doi:10.13305/j.cnki.jts.2020.06.003

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Sucrose non-fermenting 1-related protein kinase (SnRK) plays important roles in metabolic regulation and stress signal transduction. In this study, CsCIPK12 gene of the SnRK3 subfamily and CsKIN10 gene of the SnRK1 subfamily in tea plant were used as research objects. Protein sequence alignment and phylogenetic tree analysis showed that both CsCIPK12 and CsKIN10 have an N-terminal kinase domain and a C-terminal regulatory domain; CsCIPK12 has a NAF/FISL domain that binds to CBLs, and is homologous with AtCIPK12 in Arabidopsis thaliana and PtCIPK17, 18, and 19 in poplar; CsKIN10 has the ubiquitin-related UBA domain and is homologous with PtSnRK1 in poplar. Yeast two-hybrid analysis showed that CsCIPK12 could interact with CsKIN10. Expression analysis found that the expression of CsKIN10 was induced by natural cold acclimation to varying degrees in the three tea cultivars ‘Longjing 43’, ‘Zhenong 12’ and ‘Damianbai’, which was consistent with the results of the previous study on CsCIPK12. Under 4℃ cold stress, the expressions of CsCIPK12 and CsKIN10 were significantly up-regulated in mature leaves (the highest induction levels were 4-fold and 2.3-fold, respectively), while in the shoots, the responses of CsCIPK12 and CsKIN10 to the cold stress were not significant. Under ABA, glucose and sucrose treatments, the expression levels of CsCIPK12 and CsKIN10 were significantly up-regulated in mature leaves. These results suggest that CsCIPK12 interacts with CsKIN10, which are involved in ABA and sugar signaling pathways and may play an important role in cold response in tea plants.

Effect of Different Tea Cultivars on Biomass Accumulation and Nutrient Distribution

ZHU Yun, YOU Xueqin, YI Xiaoyun, NI Kang, RUAN Jianyun

Journal of Tea Science. 2020, 40(6): 751-757. doi:10.13305/j.cnki.jts.2020.06.004

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In order to clarify the characteristics of biomass accumulation and nutrient distribution of different tea cultivars, the 10-year-old tea gardens of Longjing 43, Yabukita and Kyomidori cultivars were selected, and the biomass and nutrient distribution among aboveground remain, young shoots, pruning and litters were investigated. The results show that Longjing 43 had a larger biomass of aboveground remain and young shoots, followed by Yabukita and Kyomidori. The biomass of the pruning shows an opposite trend, but there was no significant difference among the cultivars. The five main nutrient concentrations in leaves were higher than those in stem. However, their distributions in young shoots, pruning and litters were related to the cultivars. The nutrient accumulation in aboveground remain of Longjing43 was the highest, followed by Yabukita and Kyomidori. While, the total nutrient removed by young shoots, pruning and litters were Kyomidori>Longjing 43>Yabukita. Among them, the nutrient accumulation in young shoots of Longjing43 accounted for 63.7%-85.0% of the total aboveground remain, which was 37.4%-60.2% for Yabukita. Pruning was the chief form of substances and nutrients transformation in Kyomidori, so the nutrient accumulation of pruning accounted for 66.6%-91.2% of the total aboveground remain. This study is beneficial to formulate targeted nutrient management strategies according to cultivars advantages and tea garden production mode. It is also providing a basis for optimizing the fertilization and improving the efficiency of nutrient utilization.

Effects of Chemical Fertilizer Reduction on Yield, Quality, Fertilizer Utilization Efficiency and Economic Benefit of Oolong Tea

CHEN Yuzhen, WANG Feng, WU Zhidan, ZHANG Wenjin, WENG Boqi, YOU Zhiming

Journal of Tea Science. 2020, 40(6): 758-770. doi:10.13305/j.cnki.jts.2020.06.005

Abstract ( 595 )

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Through field experiment, the effects of different reduced chemical fertilizer applications on the yield, quality components, nutrient absorption and fertilizer utilization efficiency of tea plants were studied. We also compared economic benefits under different chemical fertilizer treatments, which included non-fertilize (CK), conventional fertilization (CF), organic fertilizer replacement (OF, 50.7% chemical fertilizer reduced), slow release fertilizers (SRF, 34.4% chemical fertilizer reduce) and biochar-based formula fertilizer (BF, 30.3% chemical fertilizer reduce). The results show that the different fertilization patterns had significant effects on tea yields. Compared with the CK, the average increase of tea yields under different fertilize applications in two years ranged from 14.24% to 29.56%. In comparison with CF, the tea yield decreased under the OF treatment, although the difference was not significant. The tea yields under SRF and BF treatments were averagely increased by 3.83% and 9.66% in two years. Tea yield under BF was significantly higher than that under CF. The tea quality components showed no statistical difference among different chemical fertilizer applications, but BF treatment significantly reduced the TP/AA ratio of tea, especially autumn tea. SRF and BF promoted N, P, K, Ca and Mg uptakes in tea plants, and improved fertilizer utilization efficiency in young shoots. Compared with CF, the fertilizer contribution rate, agronomic efficiency, partial productivity and nutrient recovery under SRF averagely increased by 3.25%, 0.96 kg·kg^-1, 4.01 kg·kg^-1and 7.51%, respectively. The fertilizer contribution rate, agronomic efficiency, partial productivity and nutrient recovery under BF averagely increased by 7.63%, 1.41 kg·kg^-1, 3.95 kg·kg^-1and 13.71%, respectively. Compared with CF, the average net income per hectare under SRF and BF increased by 630 CNY·hm^-2 and 6 995 CNY·hm^-2, respectively. Therefore, the biochar-based fertilizer modelis one of the important measures to increase the fertilizer efficiency of Minbei Oolong tea, and has a good application prospect.

Aroma Profiling of Fresh Leaves of Oolong Tea Cultivars during White Tea Processing

CHEN Lin, ZHANG Yinggen, CHEN Jian, SONG Zhenshuo, XIANG Lihui, YU Wenquan, YOU Zhiming

Journal of Tea Science. 2020, 40(6): 771-781. doi:10.13305/j.cnki.jts.2020.06.006

Abstract ( 878 )

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White teas processed from fresh leaves of oolong tea cultivars can be always detected with flower flavor characteristics. In order to investigate the formation and changes of aroma components during the manufacture of such fragrant white tea, fresh leaves harvested from 10 oolong tea cultivars including Mingke1 were respectively processed into white teas under controlled indoor air conditions set at 18-22℃ and humidity of 45%-60%. Compared with traditional white teas produced from Fudingdahao-cha, Fuandabai-cha and Fuyun 6, the aroma components of white teas and the WIP (work in process) samples prepared according to the weight loss rate of fresh leaves from oolong tea cultivars were isolated by head space solids-phase micro-extraction (HS-SPME) and determined by gas chromatography-mass spectrometry (GC-MS) in combination with stoichiometric analysis. The results show that there were very different chemical patterns of aroma components between fragrant white teas and traditional white teas. The aroma patterns of white teas and in-process products obtained from oolong tea cultivars were of high similarity. With the increase of the weight loss rate of fresh leaves, the distribution of these tea samples in the two-dimensional score plot obtained from principal component analysis tended to disperse gradually, resulting in oriented migration as a group. It could be seen that the dynamic changes of aroma components during the processing of fragrant white tea were also closely related to the properties of the raw materials from each tea cultivars by cluster analysis. From 30% to 60% of the weight loss rate was the key development stage affecting the formation of aroma quality of fragrant white tea, especially for the weight loss rate≥45%. The 136 aroma components detected in tea samples from oolong tea cultivars were significantly enriched in three changing trend models, including linalool and its oxide, geraniol, geranial, methyl salicylate, β-ionone and dihydroactinidiolide and some other volatile components with pleasant flavor, which can be regarded as the most important chemical indicators for the coupling process to regulate aroma quality of fragrant white tea.

Quality Analysis of Tencha Made from Different Tea Cultivars

MAO Yalin, WANG Fang, YIN Junfeng, XU Yongquan

Journal of Tea Science. 2020, 40(6): 782-794. doi:10.13305/j.cnki.jts.2020.06.007

Abstract ( 826 )

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Fresh tea leaves of eight tea cultivars commonly used to make Matcha were used as materials to analyze their differences in sensory quality, physical and chemical composition and color of the processed Tencha. The main taste substances and the differences of taste characteristics of Tencha among different cultivars were clarified according to Pearson’s linear correlation analysis of the contents (ratio) of the main chemical components and its taste attribute score, together with the Dot（dose-over-threshold）value analysis of the taste contribution . The results show that Tencha of Longjing 43 had the best overall performance with green appearance, seaweed fragrance, umami taste of tea infusion, the highest contents of both free amino acids and theanine, the lowest phenol ammonia ratio, and high chlorophyll content. Yabukita and Kyomidori followed. Correlation analysis shows that the umami taste was positively correlated with the contents of free amino acids, caffeine, theanine, aspartic acid, asparagine and the ratio of ester catechins/non-ester catechins (P<0.05). Dot analysis shows that EGCG and GCG were the main contributors to astringency. Caffeine, EGCG and GCG were the main contributors to bitterness, and EGCG was the most important contributor to astringency and bitterness of the tea infusions. While single amino acids had low contributions to the umami taste of the tea infusions (Dot<1).

The Release of Volatiles in Resistant and Susceptible Tea Cultivars under Empoasca Onukii Feeding

REN Qianqian, ZHUANG Mingzhu, CAI Xiaoming, BIAN Lei, LUO Zongxiu, LI Zhaoqun, YOU Minsheng, CHEN Zongmao, JIN Shan

Journal of Tea Science. 2020, 40(6): 795-806. doi:10.13305/j.cnki.jts.2020.06.008

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In order to study the volatile release and the relative metabolism induced by small green leafhoppers (Empoasca onukii) feeding in tea plants, the resistant tea cultivar (JY) and susceptible tea cultivar (EB) were used as materials. The time course (6, 12, 24, 36, 48, 72βh) of tea volatile compounds released by tea plants under E. onukii feeding were collected and detected by using dynamic headspace collection method and GC-MS technology. An integrative analysis of the metabolism and transcriptome data was then performed, and the target genes in the synthetic pathway of the main volatiles were screened and analyzed. The results show that healthy tea plants released less volatiles. While ten main volatiles such as β-Ocimene, DMNT, Linalool, Farnesene, etc. were identified in tea plants under E. onukii feeding. Among them, the contents of monoterpenoids were higher in the susceptible tea cultivar EB, and sesquiterpenoids were higher in the resistant tea cultivar JY. Furthermore, transcriptome data show that the key genes in terpene synthesis pathway were up-regulated in both cultivars after E. onukii feeding. The expression levels of genes related to the synthesis of monoterpenoids were relatively higher in susceptible tea cultivar than those in resistant cultivar. However, no significant expression differences were identified in genes related to sesquiterpenes synthesis in resistant and susceptible tea cultivars. The results of this study provided a theoretical basis for the tea resistance mechanism and green control of leafhopper in tea plantation.

Oviposition Behavior and Effect of Temperature on the Overwintering Egg Development of Pochazia Guttifera

JIN Yinli, MA Quanchao, ZHANG Shaojie, YIN Jian, SHI Hongzhong, GENG Shubao

Journal of Tea Science. 2020, 40(6): 807-816. doi:10.13305/j.cnki.jts.20200930.001

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In order to clarify oviposition behavior and effect of temperature on the overwintering egg development of Pochazia guttifera Walker, its occurrence and damage were systematically investigated by five-point sampling method, and the effect of temperature (16℃, 19℃, 22℃, 25℃ and 28℃) on the development of its overwintering egg was also studied. The results show that P. gutifera preferred to lay overwintering eggs in tea branches with diameter of (0.23±0.04)cm. The mean length of oviposition scar damaged on tea branch was (1.36±0.59)cm, and the damage rates (13.35%) of tea branch in Maanshan tea garden (managed extensively and more host plants around) was significantly higher than others. The results also indicate that the developmental duration of overwintering eggs decreased with the increase of temperature. The developmental duration of the overwintering eggs was (28.75±7.03)d at 28℃. The initial hatching time of nymph was earlier and the hatching rate was higher at 28℃. The linear relationship between the temperature and the developmental rate of overwintering eggs was y=0.001 9x–0.022, and the developmental threshold temperature was 11.58℃. The effective accumulated temperature was 526.32 d·℃. This study provided a theoretical basis for prediction and control strategies of the overwintering population of this pest.

Potential Climate-suitable Distribution of Ectropis Grisescens in China Based on the CLIMEX and ArcGIS Prediction

CHEN Lilin, ZHOU Hao, ZHAO Jie

Journal of Tea Science. 2020, 40(6): 817-829. doi:10.13305/j.cnki.jts.2020.06.009

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Based on the data of 820 meteorological stations in China, known geographic distribution data and biological data, the current and potential geographic distribution of a major pest Ectropis grisescens Warren in tea plantations were predicted using CLIMEX models and ArcGIS software. The potential effects of climate change on the future distribution of E. grisescens were also evaluated. The results suggest that the potential geographic distribution area was between 3°51′N and 40°6′N, which accounts for 34.27% of the total area of the country. The climatic conditions of most provinces and regions in China were suitable for the survival of E. grisescens. Due to climate change, the increasing rate of potential suitable area for E. grisescens grew slowly, but its composition changed greatly. By 2050, the predicted proportion of highly suitable area reached a maximum of 22.23%. Compared with A1B, the A2 scenario would accelerate E. grisescens extension in Shaanxi-Gansu-Ningxia region. As E. grisescens are widely distributed in China, we suggested that monitoring measures should be improved and pest control should be taken as early as possible to ensure the safe production and quality of tea.

Sequencing and Analysis of the Complete Mitochondrial Genome of Penicillium Citrinum in Hunan Yiyang Dark Tea

HU Zhiyuan, LIU Suchun, XU Zhenggang, LIU Shiquan, WEN Xin

Journal of Tea Science. 2020, 40(6): 830-844. doi:10.13305/j.cnki.jts.2020.06.010

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In this study, the mitochondrial genome sequence of a strain of Penicillium citrinum isolated from dark tea was determined and analyzed, and its phylogenetic relationship with the closely related microorganisms was explored. The result shows that the mitochondrial genome of Penicillium citrinum is a circular DNA molecule with a length of 27β537βbp, which encodes 42 genes. The genome bases are composed of A (36.17%), T (37.06%), C (11.82%) and G (14.95%). All the 15 protein-coding genes use typical ATG as the start codon, TAA or TAG as the stop codon. Its gene sequences are similar to those of the reported Penicillium species and are conserved in evolution. The highly occurred amino acids in the protein-coding genes are Leu, Ile, Ser and Phe. The top 4 codons with the high RSCU frequency are UUA, AUA, UUU and GGU, respectively. There are 30 G-U mismatches in 24 tRNA genes, all of which could form typical cloverleaf structure. Phylogenetic analysis shows that the most closely related taxonomic status of Penicillium citrinum is Penicillium ShG4C, followed by Penicillium polonicum and Penicillium nordicum.

Spatial Differentiation and Contribution Factors of Tea Benefit Improvement in Anhui Province

WU Haizhong, TIAN Xiaosi, CHEN Baoping

Journal of Tea Science. 2020, 40(6): 845-852. doi:10.13305/j.cnki.jts.2020.06.011

Abstract ( 506 )

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Based on the LMDI decomposition method, with the data of tea output value, output and tea garden area in Anhui Province from 2010 to 2018, the spatial distribution pattern and contribution factors of tea benefit increase in Anhui Province were explored quantitatively. The results show that (1) the tea benefit of Anhui Province continued to increase. The increase of tea benefits and production in regions and counties had made outstanding contribution to the increase of total output value of tea in Anhui Province. (2) From the perspective of the county spatial pattern of tea benefit increment, Jianghuai tea area and Dabieshan tea area contributed 96.87% of the total increment of tea benefit. From the perspective of tea benefit increment, the growth rate of tea in the counties of Anhui Province was dominated by super-rapid growth. From the perspective of spatial differentiation of tea growth, the dominant position of tea production in Dabieshan tea area had been continuously strengthening. (3) During the research period, the increase of unit price of tea in Anhui Province accounted for 62.55% of the total increase in benefits. In terms of time sequence, the contribution of the increase of unit price to the increment of tea benefit first decreased and then increased. (4) Among the 47 yield increasing areas, the number of counties contributing to tea benefit by increasing unit price was more than that by expanding area and increasing unit yield. The top 15 counties contributed 83.72% to the increase of tea benefit in Anhui Province, all of which showed an increase in unit price.

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