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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (3): 177-180.doi: 10.13305/j.cnki.jts.2006.03.004

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Effect of Sulphur Nutrition on Yield and Quality of Green Tea

LI Jie1, 2, 3, MA Li-feng2, Jóska Gerendás1, RUAN Jian-yun1, 2   

  1. 1. Institute of Plant Nutrition and Soil Science, University of Kiel, Olshausenstr. 40, 24118, Kiel, Germany;
    2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou Zhejiang 310008, China;
    3. Institute of Microbiology, Chinese Academy of Sciences, Beijing 100080, China
  • Received:2005-11-25 Revised:2006-07-10 Online:2006-09-25 Published:2019-09-11

Abstract: The effect of sulphur on yield and quality of green tea were investigated. The field experiment consisted of two S application rates (0, 50βkg S·ha-1·a-1) with four replications in a 2×4 completely randomized block design. Sulphur application slightly increased fresh yield, contents of free amino acids, total ascorbic acid (tAsA), ascorbic acid (AsA), dehydroascorbic acid (DAsA), while decreased content of tea polyphenols and ratio of tea polyphenols to free amino acids (TP/AA). These changes of quality-determined constituents in tea flushes with sulphur supply were found to be associated with decreased activity of polyphenol oxidase (PPO) and increased activity of nitrate reductase (NR) and phenylalanine ammonia-lyase (PAL).

Key words: amino acid, polyphenol oxidase, nitrate reductase, phenylalanine ammonia-lyase

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