Agronomic characteristics, objective quantitative, metabolome and transcriptome analysis reveal the influence of fertilization treatments on fresh leaf characteristics and finished tea quality

文献类型： 外文期刊

第一作者： Yang, Liyue

作者： Yang, Liyue;Hu, Bicheng;Zhang, Fenglan;Li, Yeyun;Yang, Liyue;Zhu, Xizhe;Liu, Ping;Chen, Ming;Wang, Jinjin;Yuan, Haibo;Hua, Jinjie;Yang, Liyue;Zhu, Xizhe;Liu, Ping;Chen, Ming;Wang, Jinjin;Yuan, Haibo;Hua, Jinjie;Yu, Ziming;Huang, Youyi

作者机构：

关键词： Fertilization; Green tea; Rutin; Theanine; Linalool; Phenylalanine conversion; Fatty acid metabolism

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 482 卷

页码：

收录情况： SCI

摘要： Fertilization is important for tea garden management and tea flavor improvement; however, the effects of different ratios of organic and chemical fertilizer on fresh tea leaf quality and finished tea flavor remain unclear. Therefore, four fertilization treatments were used to elucidate the underlying mechanisms. Fertilization treatments increased tea yield, and organic fertilizer increased bud density. Organic fertilizer reduced bitter rutin and gamma-aminobutyric acid content and phenol-to-ammonia ratio, and increased theanine, glutamic acid, quercetin-3-Oglucoside, kaempferol-3-O-rutinoside, and (-)-epicatechin-3-O-gallate content, resulting in umami taste and bright green color of green tea. Nine key differential volatiles were screened, and organic fertilizer markedly increased the levels of floral and fruity volatiles, including indole, decanal, linalool, geraniol, and cis-jasmone, resulting in lasting orchid aroma. Transcriptome analysis showed that organic fertilizer upregulated genes related to phenylalanine conversion and fatty acid metabolism, resulting in excellent tea quality. The results provide robust support for precise quality improvement in tea production.

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