30 April 2013, Volume 33 Issue 2

    

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  Cloning and Expression Analysis of Betaine Aldehyde Dehydragenase Gene (CsBADH1) from Tea Plant [Camellia sinensis (L.) O. Kuntze]

  CAO Hong-li, HAO Xin-yuan, YUE Chuan, MA Chun-lei, WANG Xin-chao, YANG Ya-jun

  Journal of Tea Science. 2013, 33(2): 99-108. https://doi.org/10.13305/j.cnki.jts.2013.02.009

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  Betaine is nontoxic osmotic solute which can accumulate as cryoprotectant molecule in response to environment stress in plants. Betaine aldehyde dehydragenase (BADH) is one of the key enzymes involving in the betaine biosynthesis pathway. A full length cDNA sequence of BADH gene was cloned by SMART RACE-PCR from tea plant, which was named as CsBADH1(GenBank Accession No. JX050145). The bioinformatic characterization indicated that the full length cDNA of CsBADH1 was 1972 bp,which contained 1β518βbp complete CDS and encoded 505 amino acid residues with a putative molecular mass of 54.8βkD and an isoionic point of 5.652. It belongs to a hydrophobic protein. The deduced amino acid sequence contained the conserved decapeptide (VTLELGGKSP) and cysteine residue(C) in aldehyde dehydrogenase (ALDHs). Phylogenetic analysis showed that CsBADH1 was most closely to Panax ginseng with 87% amino acids similarity, the most of other plants were also above 80%. Quantitative real-time PCR analysis further showed that the expression levels of CsBADH1 in acclimated samples were higher than non-acclimated samples (CK). It indicates that CsBADH1 may mediate the regulation of cold acclimation in tea plant.
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  Effect of Temperature and Humidity on the Gene Expression in Buds of Tea Cuttings

  WEI Kang, WANG Li-yuan, CHENG Hao, GONG Wu-yun, WU Li-bin

  Journal of Tea Science. 2013, 33(2): 109-115. https://doi.org/10.13305/j.cnki.jts.2013.02.010

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  Differences of gene expression in buds of tea cuttings in response to temperature and humidity changes were studied. The daily temperature and humidity increased by 5.15℃ and 5.10% under plastic shading treatment. Meanwhile, bud expansion of tea cuttings under plastic shading was clearly different from that of control. After digital gene expression profiling analysis, a total of 949 differential expressed genes were obtained, including 503 up- and 446 down-regulated genes from buds of tea cuttings in plastic shed. Gene Ontology (GO) analysis showed that 360 genes were classified into 14 GO terms when P value <0.01. Seven GO terms were associated with photosynthesis. The GO term with the least P value was related to photosystem, which suggest high temperature and humidity are favorable for the induction of genes associated with photosynthesis. This study might provide new insight into understanding the mechanism of rapid propagation and related gene cloning in Camellia sinensis.
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  Effects of Tea Types and Adding Quantity on the Quality of Preserved Egg

  LUI Yan, LUO Can, OU Yang-yuan, DU Jin-ping

  Journal of Tea Science. 2013, 33(2): 116-124. https://doi.org/10.13305/j.cnki.jts.2013.02.001

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  Pickle preserved egg with immersion method, study the effects of tea type and concentration on the quality of preserved eggs. The results indicated that, preserved egg made by adding three percent of black tea, the egg white is transparent, bronzing, elastic, easy to depart from the shell and have a high chewiness. The egg yolk is invisible green, small watery center, the color layer are obvious and uniformity, the flavor is good, pH value and total alkalinity are in line with the national standard, and have a relatively high content of free amino acid.
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  Effects of Fuzhuan Brick Tea on the Adjustment of Intestinal Immune Function in Mice

  WU Xiang-lan, LIU Zhong-hua, CAO Dan, JIN Li-sha, LIN Yong

  Journal of Tea Science. 2013, 33(2): 125-130. https://doi.org/10.13305/j.cnki.jts.2013.02.004

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  The aim of this study was to investigate the effects of FU brick tea water extracts on the adjustment of intestinal immune function of mice. Lavage with the Ampicillin to establish mice intestinal dysbacteriosis and immune dysfunction model. KM mice were random divided into six groups: normal control, natural recovery group, model group, three dose group of brick tea. The intestinal flora detection, the small intestinal mucous sIgA measurement, the measurement of IL-2 in serum, Serum albumin and total protein content detection and Ileum section pathological detection. The results showed that lavage with the Ampicillin 5βd, alteration of intestinal flora, the small intestinal mucous sIgA, the IL-2 in serum, serum albumin and total protein content were declined significantly compared with the normal saline group, in addition, the Ileum tissue slice showed obvious lesions. Compared with the natural recovery group, the small intestinal mucous sIgA, the IL-2 in serum, serum albumin and total protein content were increased significantly after the treatment with the brick tea water extracts. In the comparison between the treatment groups, the effect of high doses group were much better than the low doses group of treatment. It was concluded that the FU brick tea extracts can repair the damaged mucous membrane, showed the adjustment of the intestinal immune functions.
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  Analysis on the Occurrence and Its Influencing Factors of Tea Blister Blight in Lishui City

  WU Quan-cong, CHEN Fang-jing, LEI Yong-hong, ZHANG Jing-ze, ZHOU Guo-hua, ZHOU Hui-juan

  Journal of Tea Science. 2013, 33(2): 131-139. https://doi.org/10.13305/j.cnki.jts.2013.02.008

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  The occurrence of tea blister blight in Liushui city was first observed in the fall of 2010. Later, the pathogen for tea blister blight was confirmed by combination of fungal morphological characters and inoculation testing. The disease resistance to host plants showed that different cultivars of tea plant demonstrated distinctively different resistance, and the cv. Yingshuang showed most susceptible to the disease. Also, disease occurrence had a close relation with rainfall in the two periods, i.e. from April to June and August to October. In terms with altitude scope from 260 to 520 meters above sea level, different altitude had various rain days, rainfall and humidity through which the disease occurrence can be often affected. Additionally, the shade degree in tea garden was also closely related to the disease severity. Result showed that 60% of shade degree was the most favorable situation for the disease occurrence. After the end of growing season, some agricultural measures could be scientifically taken, such as pruning the diseased leaves and taking them away as well as cleaning and closing tea gardens, through which control effect can reach up to 28.86%~49.62%.
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  Influence of AM on the Growth of Tea Plant and Tea Quality under Salt Stress

  LIU Jie, XIAO Bin, WANG Li-xia, LI Jiao, PU Guo-tao, GAO Ting, LIU Wen

  Journal of Tea Science. 2013, 33(2): 140-146. https://doi.org/10.13305/j.cnki.jts.2013.02.012

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  By adopting mesocosm experiment, Camellia sinensis (L.) O. Kuntze var. Wuniuzao tea plant was used as test material. This paper studied the effects of inoculating arbuscular mycorrhizal fungi (AMF) on the growth of tea plant, the absorption of mineral nutrition, the water content in leaf tissue and the quality of tea under salt stress. AMF-inoculation could effectively promote growth and nutrient uptake of tea plant, deccrese the water saturation deficit and improve the growth quality of tea plant and the quality of tea, compared with ordinary cultivation. Under salt stress, the growth of treated tea plant was inhibited, and N, P, K, Mg, Fe and Zn contents in the treated tea plant, K⁺/Na⁺ ratio and fruit yield were all decreased, while inoculation with AMF could mitigate the inhibitory effect of salt stress on tea plant growth, made the N, P, K, Mg, Fe, Zn contents in the tea plants were increased by 7.7%, 31.2%, 20.2%, 23.8%, 9.4% and 9.5%, respectively, comared with the control tea plant, and made K⁺/Na⁺ ratio of the plant increased obviously. It was suggested that AMF could promote the plant growth and nutrient uptake of tea plant under salt stress, increase the plant salt-tolerance, and improve the tea yield and nutrient quality.
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  Bacterial Abundance of Tea Garden Soils and Its Influencing Factors

  HAN Wen-yan, WANG Wan-meng, GUO Yun, YANG Ming-zhen, JIA Zhong-jun

  Journal of Tea Science. 2013, 33(2): 147-154. https://doi.org/10.13305/j.cnki.jts.2013.02.013

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  Bacterial abundances in tea garden and their adjacent forest and vegetable soils were investigated by real-time quantitative PCR (qPCR) as well as the factors that may affect the population size of bacterial communities. Soil DNA was extracted by using Griffiths’ method and bacterial abundance was determined by quantifying the copy number of 16S rRNA genes. The results showed that the bacterial abundance of tea garden soils ranged from 0.01×10⁸ to 20.32×10⁸ 16βS rRNA gene copies/g (gram dry weight soil) with an average of 3.70×10⁸ 16βS rRNA gene copies/g, being similar with that in the forest soil, but far below that in the vegetable soil. The bacterial abundance in the tea garden soils was significantly and positively correlated with the soil pH and microbial biomass C (P<0.001) respectively, but significantly and negatively correlated with N application rate and age of tea plantation (P<0.01) respectively. There was no significant correlation between bacterial abundance and total organic C and total N in soil. Multiple regression analysis further indicated that bacterial abundance was affected most significantly by soil pH, followed by age of tea stand and annual N application rate. The results of this study suggested that soil amelioration such as raising soil pH and reducing the high rates of nitrogen application could be of great help for maintaining bacterial abundance and microbial diversity in tea garden soils.
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  Study on Oolong Tea Brand Loyalty under the Moderating Role of Switching Cost

  LIN Chun-tao, SU Bao-cai, GUAN Xi, YU Jian-hui

  Journal of Tea Science. 2013, 33(2): 155-163. https://doi.org/10.13305/j.cnki.jts.2013.02.002

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  The empirical research on consumer brand loyalty of Oolong tea under the moderating role of switching cost was conducted through Fuzhou consumer survey. The results showed that Oolong tea service experience, brand experience and relationship experience on their consumer satisfaction have significant positive impact. Consumer satisfaction of Oolong tea has significant positive impact on their attitudinal loyalty and behavioral loyalty. Oolong tea consumer switching costs have significantly positive moderating role in the impact on consumer satisfaction on their behavior loyalty. However, the Oolong tea consumer attitudinal loyalty to loyalty behavior does not have a significant impact. Oolong tea consumer switching costs do not have significantly positive moderating role in the impact of consumer satisfaction on their attitudinal loyalty.
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  Mechanism and Countermeasures of Tea Industry’s Security Governance: Based on the Perspective of Mass Corporate Social Responsibility

  YI Kai-gang, LI Fei-qin, ZHOU Shu-hong

  Journal of Tea Science. 2013, 33(2): 164-170. https://doi.org/10.13305/j.cnki.jts.2013.02.005

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  The current situation, causes, corporate governance mechanism and countermeasures of the absence of social responsibility in tea industry were discussed in this paper. By building a low level-balanced game model, this paper analyzed the reasons of irresponsibility in tea industry and divided into the following three stages of low balance: forming stage which accumulated quantitative factors, intensifying stage which catalyzed objective factors, and unbalanced stage which erupt qualitative factors. Then it pointed out that the mass irresponsibility of tea corporations brought great damage to tea industry. It needed to break the low-level equilibrium which aimed at profit, and build a social responsibility governance system of tea industry to form a high level-balanced game which was honest, clear, open and fair, and promoted the sustainable development of tea industry.
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  Current Situation and Tendency on the Development of Chinese Premium Teas

  ZHOU Zhi-xiu, DUAN Wen-hua, WU Hai-yan, SI Zhi-min

  Journal of Tea Science. 2013, 33(2): 171-178. https://doi.org/10.13305/j.cnki.jts.2013.02.006

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  The current situation and tendency of the development for Chinese premium teas were investigated in analyzing the results of 3948 tea samples in nine “Zhongcha Cup” country wide premium tea competitions during 1994~2011. All the six types of Chinese tea developed well. Among them, green tea was the main tea, Oolong tea and dark tea increased steadily, black, white and yellow teas were in recovery growth. In the four tea growing areas, the Jiangnan (south Yangtze River) tea area developed strongly and has the highest prize awarded ratio. The premium tea in Zhejiang Province is leading its development in China, the quality of Jiangsu premium tea is at the top, Shandong province, a north tea area, has strong marketing and competition consciousness. And Fujian, Sichuan, Hubei, Guizhou, Guangdong, Anhui are also important premium tea producing provinces. The ratio of tea sample made by clonal tea cultivars increased continuously. ‘Fuding Dabaicha’, ‘Baiye 1’, ‘Fuding Dahaocha’, Longjing series clones are main clonal tea cultivars. The quality of premium tea increased steadily. Nevertheless, the tea appearance is becoming similar. Hygian safety (the situation of heavy metal, pesticide residues) was satisfactory, and organic tea developed rather fast. The ratios of machinery processing, producing according to standard, and trade mark increased year by year and reached a higher level.
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  Analysis on Information of Tea Invention Patents Applied in China during 2006 to 2010

  YAO Ming-zhe

  Journal of Tea Science. 2013, 33(2): 179-184. https://doi.org/10.13305/j.cnki.jts.2013.02.007

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  Invention patent is one of imporant indicators to evaluate the level of technological innovation in an industry. In this paper, the author analyzed the information of 2 228 tea invention patents which were applied and published in China from the year of 2006 to 2010. Results showed that 1) the application amount of tea invention patents increased by 23.3% per year, but their license amount and license rate was low. 2) 76.7% of tea invention patents were applied by enterprises and individuals. 3) Zhejiang, Jiangsu and Yunnan were the top three provinces on the application amount of tea invention patents in whole China. 4) 82.2% of tea invention patents were concentrated on such professional areas as tea processing and maufacture and comprehensive utilzation, which indicated the research hotspots of tea techonological innovation. Based on this study, the author reviewed of the questiones and challenges for tea technological innvovation, and proposed a few of advices to impove the level of technogical innovation for Chinese tea industry.
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  Farinograph and Extensograph Characteristics of Wheat Dough Added with UGA-TP

  HUANG Yun-yun, ZHU Yue-jin, WANG Xing-guo, JIN Qing-zhe, ZHANG Hai-hua, LI Da-wei, ZHANG Shi-kang

  Journal of Tea Science. 2013, 33(2): 185-191. https://doi.org/10.13305/j.cnki.jts.2013.02.003

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  In this study, wheat flour with different gluten strength were dry-blended with UGA-TP. Dough mixing and stretching properties were assessed by farinograph and extensograph, respectively. The results showed that the indicators of samples added with UGA-TP were significantly different from those of the control samples. For example, the water absorption of flour increased, the dough development time and stability time extended because of the addition of UGA-TP. When face up to 45 min, 90 min, 135 min, the tensile resistance, the stretching area, tensile ratio of weak flour and plain flour were dough increased. On the contrary, extension of dough was decreased. The data showed that the weak folur dough was most affected. Mainly as the water absorption increased by 2.9%, formation time increased by 8.7min, and stabilization time of dough increased by 19.2 min. Face up to 45 min as an example, the stretching area of the weak flour increased to 134 cm2 from 76 cm2, the tensile resistance increased to 645 BU from 300 BU, the tensile ratio increased to 4.9 from 2.1, the extensibility reduced from 142 to 131. In summary,the processing properties of different gluten wheat added with UGA-TP were improved in which the weak flour showed a great influence.