丛枝菌根真菌对茶树鲜叶理化成分及成品茶品质的影响

Abstract

Abstract: To investigate the effects of Arbuscular mycorrhiza fungi (AMF) on tea quality, ‘Fuding Dahaocha’ (Camellia sinensis cv. ‘Fuding Dahaocha’) were used as the research subject. Through the detection of biochemical components, sensory evaluation, and quantitative description combined with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), the differences physicochemical indicators of tea garden soil and in the basic physicochemical components, volatile compounds of fresh leaves processed tea between AMF-inoculated and non-inoculated tea plants were comparatively analyzed. The results show that AMF significantly increased the contents of soil organic matter, alkaline-hydrolysable nitrogen, and available potassium. Inoculation with AMF promoted the synthesis and accumulation of characteristic components in fresh tea leaves. Compared with CK, the contents of free amino acids, soluble sugars and flavonoids in AMF tea fresh leaves increased by 7.62%, 16.13% and 20.86%, respectively. Whereas the contents of tea polyphenols, caffeine, EGCG, ECG, and the phenol-to-amino ratio decreased by 6.61%, 2.13%, 13.01%, 15.71% and 13.11%, respectively. The trend of changes in the contents of compounds in tea end products and fresh leaves was basically consistent. At the same time, AMF significantly increased the contents of aroma precursors such as nerolidol, linalool, (E)-3-hexen-1-ol, and geranyl acetate in fresh leaves, providing a solid material basis for the formation and accumulation of characteristic aroma compounds in tea, such as phenylacetaldehyde, linalool, hexanal and (Z)-3-hexen-1-ol. Overall, AMF inoculation improved the soil environment of the tea garden and promoted the synthesis and accumulation of key components in tea leaves, contributing to a fresh and mellow taste and a rich, refreshing aroma, thereby enhancing the overall quality of the tea.

Key words: Arbuscular mycorrhiza fungi, fresh tea leaves, tea end product, physical and chemical composition, volatile components

CLC Number:

ZHANG Qian, LIU Panpan, HE Biyun, WANG Zhihui, WU Weiwei, GAO Chenxi, ZENG Wen, SUN Weijiang. Influence of Arbuscular Mycorrhiza Fungi on the Physicochemical Components of Fresh Tea Leaves and Quality of Tea End Products[J]. Journal of Tea Science, 2026, 46(1): 73-88.

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Influence of Arbuscular Mycorrhiza Fungi on the Physicochemical Components of Fresh Tea Leaves and Quality of Tea End Products

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