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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (4): 299-304.doi: 10.13305/j.cnki.jts.2006.04.013

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Effects of Atmospheric CO2 Concentration on Tea Quality

JIANG Yue-lin1, ZHANG Qing-guo1, ZHANG Shi-ding2   

  1. 1. College of Resources and Environmental Science, Anhui Agricultural University, Hefei 230036, China;
    2. Center for Physics and Chemistry Science, University of Science and Technology of China, Hefei 230026, China
  • Received:2006-04-14 Revised:2006-07-20 Online:2006-12-25 Published:2019-09-11

Abstract: The quality components including amino acids, polyphenols, caffeine, soluble sacchrides and main nutrient elements in tea were measured under ambient and elevated CO2 conditions, and effects of elevated atmospheric CO2 concentration on tea quality were analysed. The results showed that amino acid contents in tea decreased by 1.7%~4.5% and 6.7%~12.2% under elevated (500 and 750βμmol/mol) CO2, compared to the ambient air CO2 concentration. At the same time, the caffeine contents reduced by 3.1%~4.6% and 5.1%~10.7%. The polyphenol contents increased by 3.8%~6.0% and 6.9%~11.3%. The solule sacchride contents increased by 8.4%~14.4% and 18.1%~28.2%. It was also found that the N, K, Ca, P and Na contents in tea decreased to some extent. The Zn, Mg and Fe contents increased with CO2 enrichment.

Key words: CO2, elevated, quality, tea

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