Effect of root zone pH and form and concentration of nitrogen on accumulation of quality-related components in green teat

文献类型: 外文期刊

第一作者: Ruan, Jianyun

作者: Ruan, Jianyun;Gerendas, Joska;Haerdter, Rolf;Sattelmacher, Burkhard

作者机构:

关键词: ammonium;arginine;caffeine;catechins;nitrate;theanine

期刊名称:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE ( 影响因子:3.638; 五年影响因子:3.802 )

ISSN: 0022-5142

年卷期: 2007 年 87 卷 8 期

页码:

收录情况: SCI

摘要: Green tea quality is greatly influenced by concentrations of free amino acids, polyphenols (mainly catechins) and caffeine. The present study investigated the principal relationship between selected nutritional factors (form and concentration of N supply, root zone pH) and accumulation of these quality-related components of tea (Camellia sinensis (L.)) plants. Tea plants were hydroponically cultured with NH4+, NO3- and NH4+ + NO3- at pH 4.0, 5.0 and 6.0 in one experiment and supplied with varying N concentrations (0.75, 2.0 and 4.5 mmol L-1, NH4+/NO3- = 3:1) in another experiment. Concentrations of free amino acids were considerably higher in NH4+ - than in NO3- - fed plants. This was attributed to the much greater absorption of NH4+ compared with NO3-. Furthermore, the relative allocation of absorbed N to free amino acids, particularly theanine and glutamine, was substantially increased by NH4+ nutrition, suggesting that NH4+ was more readily assimilated than NO3- into theanine. The concentration of caffeine was increased in NH4+ - and (NH4+ + NO3-)-supplied plants, whereas concentrations of catechins were reduced in (NH4+ + NO3-)-fed plants. Root zone pH did not influence concentrations of most free amino acids in young shoots, with the exception of theanine, which increased at low pH (4.0) irrespective of N form; this likely stemmed from an accumulation effect, as growth decreased more strongly than N absorption. Raising the N supply increased plant N allocation to free amino acids. The increase was most striking for arginine, while theanine was only marginally affected. This may have adverse consequences for green tea quality, as less favourable taste characteristics have been attributed to arginine. (c) 2007 Society of Chemical Industry.

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