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Basic Information about the Journal
Journal title: Journal of Tea science
Inscription of journal title: ZHU De
Responsible Institution: China Association for Science and Technology
Sponsored by: China Tea Science Society
Tea Research Institute, Chinese Academy of Agricultural Science
Editing and Publishing: Editorial Office, Journal of Tea science
Start time: 1964
No. of issues: Bi-monthly
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    Research Progress on the Bitterness of Green Tea
    MA Yuanyuan, CAO Qingqing, GAO Yizhou, LIU Yuyi, DENG Sihan, YIN Junfeng, XU Yongquan
    Journal of Tea Science    2023, 43 (1): 1-16.   DOI: 10.13305/j.cnki.jts.2023.01.001
    Abstract319)      PDF(pc) (602KB)(347)       Save
    Tea, as a hobby drink, the flavor is its first quality attribute. The presentation of its taste is the comprehensive perception effect of the human taste organs on the flavor components in tea infusion, which is generally manifested as bitter, astringent, fresh, sweet and other sensory experiences. Among them, bitterness is the most easily perceived taste attribute, and as a crucial factor affecting the flavor quality of tea. Meanwhile, due to the bitter taste, summer and autumn tea resources are faced with the dilemma of large abandonment, resulting in a great waste of resources. Based on this, this paper reviewed the physiological basis of bitter perception and the evaluation methods of bitter taste perception. Taking green tea infusion as the main carrier, the bitter taste components of tea were systematically integrated, and the interaction effect between other taste monomers and bitter compounds, as well as the regulatory mechanism of post-treatment on the bitter taste of tea infusion were discussed. It was expected to enrich the theoretical basis of taste chemistry and clarify the flavor characteristics of bitter compounds of tea, the taste mechanism and the interaction effect between taste substances, and provide theoretical reference for promoting the high-value utilization and taste regulation of summer and autumn tea.
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    Research Progress of Tea Plant (Camellia sinensis) Growth under Light Regulation
    GAI Shujie, WANG Yixiong, LI Lan, LIU Shuoqian, LI Yinhua, CHENG Xiao, XIA Mao, LIU Zhonghua, ZHOU Zhi
    Journal of Tea Science    2022, 42 (6): 753-767.   DOI: 10.13305/j.cnki.jts.2022.06.005
    Abstract312)      PDF(pc) (882KB)(225)       Save
    The growth and development of tea plants are affected by external environmental factors, and light is one of the most important factors, which can affect the growth and secondary metabolites of tea plants alone or in coordination with other environmental factors such as temperature, etc. This paper introduced the research progress of light regulation of tea plant growth and metabolic at domestic and abroad in recent years. The main points of discussion were the effects of different spectral bands, photon flux and photoperiod on tea plant growth, types and contents of metabolites. It’s mainly for clarifying the light regulated metabolic process of tea plant growth, analyzing the light regulated mechanism, and providing theoretical support for the development of light regulated metabolic technology that can be used in production practice.
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    Comparative Study on the Physicochemical Characteristics and Antioxidant Activities of Polysaccharides in Different Tea Cultivars
    CHEN Xue, ZUO Xinxin, XU An'an, XU Ping, WANG Yuefei
    Journal of Tea Science    2022, 42 (6): 806-818.   DOI: 10.13305/j.cnki.jts.2022.06.011
    Abstract217)      PDF(pc) (1441KB)(124)       Save
    In the present work, 10 representative tea cultivars (Huangjingui, Tieguanyin, Qimenzhong, Liubaocha, Dahongpao, Zhuyeqi, Longjing 43, Baiyeyihao, Zhonghuangyihao and Fudingdabai) in the same tea garden were selected and their fresh leaves were dried directly by microwave. Tea polysaccharides (TPS) from the 10 cultivars were prepared by water extraction. Their physical and chemical characteristics were compared and analyzed by chemical analysis, high performance liquid chromatography (HPLC), infrared spectroscopy (IR), gel chromatography, scanning electron microscope (SEM), particle size measurement and Zeta potential analysis. And their antioxidant abilities including DPPH radical scavenging ability, ABTS radical scavenging ability and ferric ion reducing ability were determined as well. It was found that TPS was a kind of water-soluble acid glycoprotein, which mainly consisted of uronic acid, neutral sugar, protein and polyphenols. Meanwhile, the monosaccharide components of the 10 TPSs were mainly composed of galacturonic acid, glucose, galactose and arabinose. Principal component analysis (PCA) shows that the basic composition of TPS in Baiyeyihao and Longjing 43 were significantly different from other tea cultivars. Furthermore, the antioxidant activity of TPS in Baiyeyihao was the strongest among the obtained TPS. Correlation analysis indicates that the antioxidant capacity of TPS might be related to the contents of polyphenols and proteins.
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    Effect of Pile-up Processing Duration on Flavor Quality of White Tea
    WU Shaoling, WANG Zhihui, SHANG Hu, ZHU Chensong, YE Tingting, SUN Weijiang
    Journal of Tea Science    2023, 43 (1): 78-90.   DOI: 10.13305/j.cnki.jts.2023.01.006
    Abstract214)      PDF(pc) (1056KB)(178)       Save
    The effects of different pile up durations on the flavor quality of white tea were investigated based on sensory evaluation and biochemical analysis, in which the white tea with different pile-up processing durations were used as the experimental materials. The results of biochemical analysis show that with the increase of the pile-up processing duration, the flavor of the bitterness and astringency first weakened and then strengthened, the sweetness first increased and then decreased, and mellow gradually increased. In addition, and the sweet and floral increased. The contents of tea polyphenols, flavonoids, soluble sugar, catechins, free amino acids were the main reasons for the taste difference. The contents of cis-linalool oxide (furanoid), trans-linalool oxide (furanoid), α-terpineol, decanal, β-cyclocitral, geranylacetone, β-ionone and octanal were the key factors affecting the difference of aroma. Under different pile-up processing durations, piling-up for 12 d had the best flavor quality, which was conducive to increasing the contents of free amino acids, soluble sugar and catechins, while decreasing the bitter taste index, and increasing the contents of trans-linalool oxide (furanoid), decanal, β-cyclocitral, geranylacetone, β-ionone, promoted floral and sweet fragrance of white tea. Our study provided reference for the optimization of white tea pile-up process and the improvement of flavor quality of white tea.
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    Policy and the Total Factor Productivity Change of Tea Industry in China
    ZHU Weili, CHEN Jianghua, LI Daohe
    Journal of Tea Science    2022, 42 (6): 886-899.   DOI: 10.13305/j.cnki.jts.2022.06.010
    Abstract208)      PDF(pc) (515KB)(157)       Save
    In this paper, the changing trend of China's tea industry policy from 1986 to 2018 was sorted out, the total factor productivity of China's tea industry was calculated by using data envelopment analysis, and the impact of tea industry policy on the change of total factor productivity was tested by using Tobit model. The results show that: (1) The number of industrial policies can significantly improve the total factor productivity of tea industry, and this promotion effect still exists after the endogenous problem is solved. (2) The number of encouraging policies and direct policies have a lasting impact on the total factor productivity (TFP) of tea industry, while the number of restrictive policies and indirect policies have a time lag effect on the TFP of tea industry. (3) Direct policies have the greatest impact on the total factor productivity of the tea industry, and indirect policies have the least impact on the total factor productivity of the tea industry. In order to improve the total factor productivity of tea industry, the government should strengthen policy support and improve the timeliness of industrial policies.
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    Preliminary Study on SNP Molecular Markers in Tea Chloroplast Genome
    LUO Xiangzong, HU Yunfei, WU Linhui, ZHAO Yaqi, ZHENG Weiming, LI Xiangru, LI Li
    Journal of Tea Science    2022, 42 (6): 768-778.   DOI: 10.13305/j.cnki.jts.2022.06.012
    Abstract190)      PDF(pc) (1518KB)(86)       Save
    The application value of traditional chloroplast gene molecular markers in tea section classification is limited relatively. The aim of this study was to screen out SNP (single nucleotide polymorphism) combinations that could be used for tea plant identification and maternal traceability. In this study, the chloroplast genome sequences of 18 reported tea plants were compared. By designing universal primers, the candidate molecular markers were amplified and analyzed by sanger sequencing in 169 tea cultivars/strains, and 16 pairs of primers containing 25 SNP loci were screened out. This set of SNP molecular markers can be used for maternal traceability and identification analysis of tea cultivars. In addition, the DNA fingerprints composed of SNP sites were digitally encoded in combination with the basic information of tea resources, and finally a 30-digit molecular ID card of tea resources was formed, and corresponding barcodes and two-dimensional codes were constructed for cultivar identification. The data from this study provided a new idea for maternal origin tracing and identification of tea cultivars.
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    Root Growth and Organic Acid Secretion of Tea Plants Affected by Phosphorus and Aluminum Interaction
    ZHOU Beini, MEI Huiling, LI Jianjie, CHEN Lingli, ZHONG Qing, LI Xiaoqian, CHEN Xuan, LI Xinghui
    Journal of Tea Science    2022, 42 (6): 819-827.   DOI: 10.13305/j.cnki.jts.2022.06.006
    Abstract189)      PDF(pc) (1247KB)(97)       Save
    To investigate the effects of phosphorus-aluminum interaction on the growth of tea plants, phosphorus and aluminum interaction treatments with three aluminum concentrations and five phosphorus concentrations were set to analyze the changes in root growth, secretion of organic acids and uptake of phosphorus and aluminum in tea plants. The results show that both low phosphorus (0.01 mmol∙L-1) and high aluminum (1 mmol∙L-1) significantly promoted the growth of new roots in tea plants, and the number of root tips, root length, average diameter and increase of dry matter in new roots reached the maximum under the combined treatment of low phosphorus and high aluminum. High aluminum was able to restore the growth of new roots impeded by high phosphorus (0.5 mmol∙L-1) conditions. In addition to the high phosphorus treatment (0.5 mmol∙L-1), increasing the concentration of phosphorus or aluminum in the environment could significantly promote their accumulation in the roots of tea plants. Within a certain range, phosphorus significantly promoted the accumulation of aluminum in shoots. However, aluminum inhibited the accumulation of phosphorus in shoots when phosphorus was sufficient (>0.05 mmol∙L-1). When phosphorus was sufficient, high aluminum promoted the secretion of oxalic acid, malic acid and citric acid. Phosphorus application promoted the secretion of citric acid, while low phosphorus promoted the secretion of oxalic acid and malic acid. Low phosphorus and high aluminum synergistically promoted the secretion of malic acid. The results of two-way ANOVA show that phosphorus and aluminum concentrations and their interaction had highly significant effects on root length, root tip number, phosphorus and aluminum uptake and organic acid secretion in tea plants (p<0.01), which showed that phosphorus and aluminum interaction can affect root growth and organic acid secretion of tea plants significantly.
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    Analysis of the Effect of Different Full Firing Methods on the Aroma of Jinmudan Congou Black Tea Based on Sensomics Characterization
    WEI Hao, LAN Tianmeng, MIAO Yiwen, MENG Qing, KUN Jirui, ZHANG Yu, TONG Huarong
    Journal of Tea Science    2023, 43 (1): 109-123.   DOI: 10.13305/j.cnki.jts.2023.01.010
    Abstract181)      PDF(pc) (1412KB)(108)       Save
    To investigate the effect of different full firing methods on the aroma of black tea, four full firing methods, namely high temperature (80 ℃), low temperature (40 ℃), dehydrated hot air (heat pump) and vacuum freezing, were used to process Congou black tea samples using the fresh autumn tea leaves of ‘Jinmudan’. The samples were analyzed by gas chromatography-mass spectrometry (GC-MS), gas chromatography-olfactometry (GC-O), odor activity value (OAV), aroma character impact value (ACI) and aroma evaluation methods were used to compare the types and contents of key aroma compounds and their contribution to the aroma of black tea by different full firing methods. The results show that there were significant differences between the four full firing methods in terms of aroma type, classes and content of aroma compounds. The results of aroma evaluation show that: high temperature dried black tea showed an unpleasant sulky odor. Low temperature dried black tea showed no floral odor and a heavy grassy odor. Heat pump dried black tea showed a refreshing floral odor. Vacuum freezing dried black tea showed a harmonious odor with good retention of floral and fruit odor and no grassy odor. The contents of linalool and its oxides, which were determined as active aroma components by OAV and GC-O, were significantly lower in low temperature full-fired black tea. While the contents of active aromas such as (Z)-2-pentenol, which present a grassy aroma, were significantly higher than that of traditional high temperature full-fired black tea, and the contents of linalool and its oxides, benzaldehyde, phenylacetaldehyde, methyl salicylate, geraniol, etc., which show floral and fruit aromas in heat pump full-fired black tea, were significantly higher than that of traditional high-temperature full-fired black tea. The contents and contribution of linalool and its oxides, benzaldehyde, benzylaldehyde, methyl salicylate, geraniol and (Z)-2-pentenol, which show floral and fruity aromas, were higher in black tea full-fired by heat pump than in black tea full-fired by other full firing methods. The results of orthogonal partial least squares discriminant analysis (OPLS-DA) and variable importance in projection (VIP) show that the OPLS-DA model was reliable and 19 compounds with VIP value higher than 1 were screened. The results show that both heat pump and freeze-drying technologies can effectively reduce the sulky aroma of traditional high temperature full firing processes and can be used to improve the floral and fruit aroma of black tea. This study provided a technical reference and theoretical guidance for the improvement of aroma quality in black tea and process selection in processing practice.
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    Effects of Eurotium cristatum LJSC.2005 on the Quality of Primary Dark Tea, A Major Part of Fu Tea
    TANG Yiyu, YU Mengyao, YU Lijun, HUANG Jian'an, WANG Kunbo, LIU Zhonghua
    Journal of Tea Science    2022, 42 (6): 851-862.   DOI: 10.13305/j.cnki.jts.2022.06.002
    Abstract174)      PDF(pc) (521KB)(96)       Save
    In order to explore the effect of fermented loose tea technology with Eurotium cristatum LJSC.2005 on the quality of primary dark tea, the major part of Hunan Fu tea, the sensory evaluation, biochemical composition analysis and head-space solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technologies were used to analyze its effect on the primary dark teas made from six main tea cultivars in Hunan Province. The sensory evaluation results show that, compared with the primary dark tea, the loose tea sample after fermentation had golden flowers, deeper color, more flat and tight strips and deeper tea soup color. Its taste changed from astringency to mellow and its aroma changed from the flowery and fruity aroma of sun-dried dark tea and the smoky pine aroma of the seven-star stove to the strong and pure fungus aroma. Biochemical component analysis shows that the contents of taste components such as flavonoids, tea polyphenols, free amino acids, catechins and quercetin in fermented loose tea were generally lower than that of primary dark tea, and the soluble sugar and myricetin show a downward trend. HS-SPME/GC-MS analysis shows that there were a total of 71 aroma components in the tea samples, including 14 hydrocarbons, 16 alcohols, 10 aldehydes, 10 ketones, 6 esters, 4 phenols, 1 lactone, 6 nitrogen compounds and 4 oxygen compounds. Styrene and geraniol isobutyrate were the common aroma components of the primary dark tea. (E)-linalool 3,7-oxide, isophytol and acetophenone were the common aroma components of the fermented loose tea. Compared with the aroma components of primary dark tea, 16 components such as methyl salicylate, (E)-oxidized linalool (furan), (E)-linalool 3,7- oxide, β-ionone and geraniol isobutyrate were the characteristic aroma components of the loose tea fermented by Eurotium cristatum LJSC.2005.
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    Inhibitory Effect of Catechin Monomer EGC on Pancreatic Lipase and Mechanism
    MAN Ziyi, FENG Yi, WU Xiangting
    Journal of Tea Science    2022, 42 (6): 863-874.   DOI: 10.13305/j.cnki.jts.2022.06.001
    Abstract174)      PDF(pc) (963KB)(94)       Save
    In order to study the inhibitory effect and mechanism of epigallocatechin (EGC) on pancreatic lipase, EGC monomer was obtained from dry green tea by hot water extraction, chloroform depigmentation and column chromatography. The structure of purified EGC monomer was characterized by scanning electron microscope, Fourier transform infrared spectroscopy and 1H-NMR spectroscopy. The inhibitory effect and types of EGC on pancreatic lipase were studied by titration, and the effect of EGC on pancreatic lipase structure was characterized by fluorescence spectroscopy and molecular docking. The results show that EGC exhibited the inhibition on pancreatic lipase in a non-competitive manner. The inhibitory effect continued to rise with the increase of EGC concentration, and the half inhibitory concentration (IC50) was (1.62±0.085) mg·mL-1. There was a fluorescence quenching effect of EGC on pancreatic lipase. EGC could bind to amino acid residues in the enzyme through intermolecular hydrogen bonds and hydrophobic interactions, resulting in the changes in chemical structure and spatial conformation of the enzymes, thus decreasing the enzyme activity. The results show that EGC mainly inhibited the activity of pancreatic lipase by changing the chemical structure and spatial conformation of pancreatic lipase, so as to achieve the hypolipidemic effect.
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    Preparation and Quality Analysis of Standard Samples of Hunan Black Tea
    YIN Xia, TONG Tong, XIAO Yangbo, HUANG Jing, BAO Xiaocun, LIU Shujuan, WU Wenliang, WANG Kuofei, WU Chongyue, LIU Zhonghua, ZHANG Shuguang
    Journal of Tea Science    2022, 42 (6): 875-885.   DOI: 10.13305/j.cnki.jts.2022.06.003
    Abstract174)      PDF(pc) (1388KB)(109)       Save
    The standard tea samples are indispensable for the objective and accurate identification of tea quality. In this study, the preparation process of standard Hunan black tea standard samples was introduced and its quality was analyzed. The results of the sensory evaluation and biochemical components show that the supper grade of standard Hunan black tea sample had the highest amino acid content, making the taste sweet and mellow. The terpenoid contents in 110 volatile aroma substances identified were significantly higher than those of other tea samples, and the aroma was tender, sweet, rich and lasting. The first grade standard sample had the highest water extracts and catechin content, making the taste mellow. Meanwhile 114 volatile aroma substances were identified, with the contents of various volatile components in the middle level, showing a pure sweet flavor. The second grade standard sample contained relatively low taste component contents, showing sweet with a bit thick taste, and 109 volatile aroma substances were identified. The contents of fatty acid-derived volatile substances and carotenoids were significantly higher than those of other tea samples, showing sweet and floral aroma. This study can provide a reference for the processing and production of Hunan black tea.
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    Genetic Diversity Analysis of Tea Genetic Resources in Sanjiang, Guangxi
    MENG Rongjun, CHEN Liang, XU Yuan, LIN Wei, ZHOU Qiwei, XIE Yilin, LAI Dingqing, LAI Jiaye
    Journal of Tea Science    2023, 43 (2): 147-158.   DOI: 10.13305/j.cnki.jts.2023.02.009
    Abstract168)      PDF(pc) (2499KB)(128)       Save
    In order to clarify the genetic diversity of tea genetic resources in Sanjiang, Guangxi, two marker techniques, simple inter-repeat sequence amplification (ISSR) and correlated sequence amplification polymorphism (SRAP) were used to analyze the genetic diversity of 72 local tea genetic resources and five introduced cultivars in Sanjiang region. The results of both marker techniques show high levels of genetic diversity (H=0.30, I=0.44), high genetic differentiation between populations (Gst=0.056) and gene flow (Nm=8.64). The genetic variation observed within populations was much higher than that between populations. The cluster analysis shows that most of the tea genetic resources in Sanjiang were clustered into one group and the introduced cultivars were clustered into the other, which was consistent with the results of PCoA. This study provided evidence at the molecular level for the protection and utilization of tea germplasmin Sanjiang.
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    Research on Drag Reduction Performance of Tea Garden Bionic Shovel Based on Discrete Element Method
    JIANG Jiayin, DONG Chunwang, NI Yihua, XU Jiajun, LI Yang, MA Rong
    Journal of Tea Science    2022, 42 (6): 791-805.   DOI: 10.13305/j.cnki.jts.2022.06.004
    Abstract156)      PDF(pc) (1208KB)(65)       Save
    Aiming at the problems of serious soil compaction, small row spacing, large tillage resistance and easy entanglement in tea gardens, a bionic shovel based on discrete element method was proposed, and its drag reduction performance was studied. The physical parameters of the compacted soil in tea garden were measured by discrete element simulation and experiment method. Taking the mole claw as the prototype, combined with its digging action, a tillage agency based on a four-bar mechanism was designed, and the drag reduction effects of the claw tip and claw profile of the mole claw were studied using the discrete element method. From the discrete element simulation results, it can be seen that under various tillage conditions, the average torque reduction ratio and power consumption reduction ratio of the claw-tip bionic feature were 1.72%-5.04% and 1.58%-4.84%, respectively. The average torque reduction ratio and power consumption reduction ratio of the claw profile bionic feature were 34.06%-39.29% and 29.02%-34.73%, respectively. The average torque reduction ratio and power consumption reduction ratio of the composite bionic feature were 36.61%-42.06% and 30.84%-38.15%, respectively. It can be seen that the drag reduction effects of the two bionic features could be superposed to a certain extent, and the combined bionic feature had a better drag reduction effect.
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    Effects of Acidification on Mineral Transformation and Potassium Supply Capacity of Tea Garden Soils
    MA Wanzhu, ZHU Kangying, ZHUO Zhiqing
    Journal of Tea Science    2023, 43 (1): 17-26.   DOI: 10.13305/j.cnki.jts.2023.01.002
    Abstract155)      PDF(pc) (338KB)(100)       Save
    Acidification is a common phenomenon of tea garden soils. In order to understand the long-term effects of acidification on mineral components and potassium in tea garden soils, the red soil developed from granite was selected, and the forest land of the same soil type was used as the control. Through soil analysis and simulation experiments, the changes and differences of soil minerals and soil potassium forms caused by soil acidification were compared after 20 and 50 years of continuous planting of tea trees. The results show that the acidification of tea garden soils reduced the capacity of slow available potassium and potassium containing minerals such as mica and feldspar in sand and silt fractions, promoted the transformation from 2∶1 type (Illite) minerals to 1∶1 type minerals (Kaolinite) in clay fraction, and reduced the total potassium content of the soils. With the increase of soil acidity, the proportion of mineral bound form and non-exchangeable form K in the soils decreased gradually. While the proportion of water-soluble K increased gradually. After soil acidification, the potassium applied to the soils mainly existed in water-soluble and exchangeable forms with high activity. The proportion of K in non-exchangeable form was significantly reduced, and the buffering ability of soil to external source K was gradually reduced. The application of zeolite in acidic soils could enhance the buffering ability of the soils to potassium transformation and reduce the leaching loss risk of soil potassium. The results show that soil acidification in tea gardens could significantly reduce soil potassium, weaken soil potassium supply capacity and potassium buffering ability.
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    Development and Application of Albinotea Plant mSNP Molecular Markers Based on Genome-wide Resequencing
    LIU Haoran, ZHANG Chenyu, GONG Yang, YE Yuanyuan, CHEN Jiedan, CHEN Liang, LIU Dingding, MA Chunlei
    Journal of Tea Science    2023, 43 (1): 27-39.   DOI: 10.13305/j.cnki.jts.2023.01.003
    Abstract154)      PDF(pc) (1030KB)(97)       Save
    To explore the information of genetic variation in albino tea and the feasibility of the mSNP liquid chip in the identification of tea germplasm, we analyzed the genetic diversity and detected the mutation sites of 18 tea resources by genome resequencing. The results indicate that the 18 albino tea accessions could be divided into three groups based on genome-wide SNP markers, and the resources with genetic relationship or close geographical location tended to cluster together. Functional annotation of the resequencing data reveals 17 056 non-synonymous mutated genes in the 18 albino tea resources, of which 98 missense mutations were found in 14 chlorophyll synthesis related genes. Then, based on the genomic variation information obtained in the previous study, we developed a set of liquid chip containing 59 mSNP and 222 SNP sites for the first time, and used the liquid chip to detect the genotype information of 13 tea plants. The results show that the genetic similarity between pairs of the same cultivar was 92%-98%, and the genetic similarity between different cultivar was less than 84%, indicating that the chip could accurately identify 18 albino tea accessions. Our results laid a foundation for the application of mSNP liquid phase chip in the identification of tea germplasm resources and molecular marker-assisted breeding.
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    Pathogenicity and Fungicide Sensitivity of Colletotrichum camelliae from Tea Plant (Camellia sinensis)
    CHENG Kaixin, YANG Kaixin, DENG Yayuan, LI Xin, LIU Enbei, WANG Yuchun, LÜ Wuyun
    Journal of Tea Science    2023, 43 (1): 55-66.   DOI: 10.13305/j.cnki.jts.2023.01.004
    Abstract152)      PDF(pc) (4410KB)(76)       Save
    Colletotrichum camelliae is the dominant species causing foliar diseases of tea plants (Camellia sinensis). In this study, 65 isolates of C. camelliae were obtained from diseased leaves of tea plants in the 13 main tea-producing provinces of China. Phylogenetic analysis based on the multigene sequences was performed on all isolates, combined with their characteristics of colony and conidia, showed that all isolates clustered with C. camelliae. Pathogenicity analysis performed on detached leaves showed that all isolates of C. camelliae could infect the tea leaves, but the virulence of the isolates displayed a significant difference. The pathogenicity of 12 isolates, including YCW1180, YCW1331, YCW1382, YCW1387, YCW1419, YCW1443, YCW1451, YCW1453, YCW1454, YCW1461, YCW1613 and YCW2134, was significantly stronger than that of other isolates. By contrast, the pathogenicity of YCW1378 isolate was the weakest. The sensitivity of 65 isolates to 25% pyraclostrobin was determined by analyzing the inhibition rate of mycelial growth. The results show that the inhibition rate of pyraclostrobin on mycelial growth of YCW1436 isolate was only 36.00%, showing the worst antimicrobial effect. However, the inhibition rate of mycelial growth of most isolates was higher than 70.00%, which suggests that most isolates were highly sensitive to 25% pyraclostrobin. Microscopic observation shows that this agent mainly affected the conidial germination of C. camelliae. Overall, this study provided a solid foundation for the effective control of the diseases.
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    Identification of Watery Saliva Protein from Empoasca onukii and Preliminary Study on the Involvement in the Formation of “Hopperburn” Symptoms in Tea Plants
    YAN Jiawei, CHEN Zongmao, LI Zhaoqun, LUO Zongxiu, BIAN Lei, CAI Xiaoming, JIN Shan
    Journal of Tea Science    2023, 43 (1): 40-54.   DOI: 10.13305/j.cnki.jts.2023.01.011
    Abstract151)      PDF(pc) (932KB)(79)       Save
    The role of saliva protein of Empoasca onukii in the formation of “Hopperburn” symptom in tea plants has not been studied to date. In this paper, the double-layer parafilm clamping nutrient solution method and a simple self-made saliva collection device were developed to collect the watery saliva of E. onukii adults. The proteins were then extracted from the watery saliva using SDT splitting method and FASP (Filter-Aided Sample Preparation) enzymatic hydrolysis method, and then watery saliva proteins were detected by LC-MS/MS. The results showed that a total of 107 peptides and 92 proteins were identified, which could be divided into 7 groups according to their functions, including enzymes, transporter proteins, ion-binding proteins, regulatory proteins, cytoskeletal proteins, non-enzymatic proteins and uncharacterized proteins. In addition, the collected and purified salivary proteins were used to treat the mechanically damaged tea leaves and make comparison with the pure mechanically damaged leaves, the pure saliva-treated leaves, the serum protein treated leaves and E. onukii adults infested leaves. The results show that the saliva protein-treated leaves had the same trends as the leaves damaged by leafhopper, with “Hopperburn” symptoms appearing at 48 h of treatment. While no such symptoms appeared in the other treatments. This study provided some basic information for further understanding of saliva composition of E. onukii and the interaction mechanism between leafhopper saliva protein and tea plants.
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    Screening and Identification of Strains against Fusarium solani Isolated from Camellia sinensis and Analysis of its Biocontrol and Growth Promotion Characteristics
    DENG Xiaoxu, XIE Xia, PAN Yamei, ZHAO Fenghua, JIANG Shuangfeng, XU Wen, ZHANG Jie, SUN Runhong, XIA Mingcong, YANG Lirong
    Journal of Tea Science    2023, 43 (1): 67-77.   DOI: 10.13305/j.cnki.jts.2023.01.005
    Abstract145)      PDF(pc) (973KB)(59)       Save
    Fusarium solani is a pathogen that could cause collar canker and dieback of Camellia sinensis. To obtain strains with strong antagonistic activity against F. solani, a total of 56 endophytic strains were isolated and purified from healthy leaves of tea trees collected from a tea garden in Xinxian, Xinyang, Henan province by dilution plate method and were screened in dual cultures with F. solani. The strain was identified based on morphological characteristics, physiological, biochemical and molecular tests. Biocontrol and growth-promoting traits and antibacterial spectrum test were also detected. The effects on the mycelial growth of F. solani were evaluated by ferment product and volatile test by buckle culture. The results show that strain YB-1476 exhibited the strongest antagonistic activity against F. solani with growth inhibition rate of 63.31% and was identified as Bacillus velezensis. Strain YB-1476 could produce siderophore, indoleacetic acid, and be able to secrete β-1,3-glucanase, cellulase and solubilize phosphorus. Furthermore, strain YB-1476 displayed strong antagonistic activity against Bipolaris sorokinana, Fusarium graminearum PH-1, Fusarium moniliforme, Fusarium oxysporum f. sp. niveum and Alternaria solani and growth inhibition rates were 65.03%, 42.32%, 51.67%, 52.33% and 63.22%, respectively. In addition, ferment products show that the growth inhibition rates of the original fermentation broth, 10-fold, and 100-fold dilutions were 66.67%, 51.85%, 18.52%, respectively and the volatile test shows that growth inhibition rate against F. solani was 53.37%. The above results demonstrate that B. velezensis YB-1476 is a strain with great application potential to control collar canker and dieback of tea trees.
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    The Complete Mitochondrial Genome Sequence and Phylogenetic Analysis of the Stephanitis chinensis
    YANG Jinhong, XIE Manchao, WEN Xinru, CHEN Ruiru, KONG Weiqing
    Journal of Tea Science    2022, 42 (6): 839-850.   DOI: 10.13305/j.cnki.jts.2022.06.007
    Abstract145)      PDF(pc) (2159KB)(56)       Save
    In order to obtain the characteristics of the mitochondrial genome (mitogenome) and explore phylogenetic relationship, the mitogenome sequence of Stephanitis chinensis collected from Ankang city, Shaanxi Province was determined by Illumina and Sanger sequencing methods. The result shows that the mitogenome of S. chinensis is 18 085 bp in length, including 37 coding genes [13 protein-coding genes (PCGs), 22 tRNAs, and 2 rRNAs], and one control region of 3 678 bp. The gene organization of S. chinensis is the same as the ancestral gene order of insect mitogenome. The AT content of whole mitogenome is 78.10%. Among the 13 PCGs, six start with the typical ATG, seven start with ATT or ATA, and ten end with the typical TAA or TAG. Only cox2, atp6 and cox3 terminate with T. The highly occurred codons in the PCGs are UUA, AUU, UUU and AUA, and the top 4 amino acids are Leu, Ile, Phe and Ser. There are 23 mismatches of GU, UU, GA and AA in 22 tRNAs. All the tRNAs could form the common clover-leaf secondary structures, except trnS1(GCU), which lacks the DHU arm. The control region contains 3 type of non-tandem repeats and 4 (TTAG)n in the front-end region (FER) and one tandem repeat in the back-end region (BER), and several stem-loop structures. Phylogenetic analysis shows that Stephanitis mendica has the closest relationship with S. chinensis. All the insects from Tingidae were clustered together, and placed at the base part of the phylogenetic tree.
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    The Ultrastructure and Molecular Mechanism of Albino Pericarp in Tea Plants
    TANG Rongjin, LIU Haoran, LIU Dingding, ZHANG Chenyu, GONG Yang, YE Yuanyuan, CHEN Jiedan, CHEN Liang, MA Chunlei
    Journal of Tea Science    2022, 42 (6): 779-790.   DOI: 10.13305/j.cnki.jts.2022.06.009
    Abstract144)      PDF(pc) (1891KB)(96)       Save
    Albino pericarp is a rare mutation in tea plants, which has not been reported yet. Recently, among the albino tea mutants preserved in the China National Germplasm Tea Repository, a precious resource ‘Yunbai 1’ with albino pericarp were found. The ultrastructure of the albino pericarp of ‘Yunbai 1’ was compared with the control ‘Zhongcha 129’. The results indicate that compared with the green pericarp of ‘Zhongcha 129’, the plastid structure in albino pericarp cells of ‘Yunbai 1’ was seriously damaged and could not further develop into chloroplasts. Transcriptomic analysis shows that, the differentially expressed genes (DEGs) in pericarps of two cultivars were enriched in the pathways of photosynthesis, carbohydrate metabolism, amino acid metabolism, indicating that the defective chloroplasts in albino pericarp disrupted photosynthetic carbon metabolism and nitrogen metabolism. In addition, numerous DEGs of seeds between two cultivars were enriched in the pathways of carbohydrate metabolism and fatty acid degradation, revealing that the carbon allocation strategy in the seeds of ‘Yunbai 1’ was different from ‘Zhongcha 129’, which might be helpful for maintaining the normal growth and development of seeds. The related results could provide important reference for further study on the albinism of tea fruits.
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