Effects of potassium on tea quality are associated with the accumulation of anthocyanins in tea plant

文献类型： 外文期刊

第一作者： Zhang, Hua

作者： Zhang, Hua;Li, Chunlei;Zhang, Longxiang;Zhang, Hua;Zhang, Longxiang;Zhang, Qunfeng

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关键词： Tea plant; Potassium; Metabolome; Anthocyanins; Nutrition; Tea quality

期刊名称：HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY （ 影响因子：2.4； 五年影响因子：2.4 ）

ISSN： 2211-3452

年卷期： 2025 年 66 卷 2 期

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收录情况： SCI

摘要： The environmental conditions surrounding tea plant cultivation play an important role in determining tea quality. Potassium is an essential mineral nutrient affecting the growth and development of plants, including enzyme activities, photosynthesis, stomatal conductance, and concentration of key quality components of tea, such as anthocyanins. This study assessed the effects of potassium on anthocyanin metabolism in tea plants. Briefly, we treated tea plants (Camellia sinensis cv. Zhongcha108) with three potassium concentrations (LK, deficient (0 kghm- 2; K, appropriate (86.59 kghm- 2); and HK, excessive (173.18 kghm- 2)) using the potting simulation culture method. The nutritional composition and quality components of tea leaves, such as amino acid content were analyzed. In addition, we assessed the sensory characteristics and anthocyanin content of the tea. Compared to the K group, the LK plants exhibited lower free amino acid content in new shoots (9.15%), poorer tea leaf quality, higher polyphenol content (22.22%), and impaired accumulation of anthocyanins in the new shoots. In contrast, the HK group exhibited a 16-fold increase in the accumulation of effective state potassium in the soil, significantly reduced leaf carbon content (0.86%), and impaired accumulation of anthocyanins, but the poorest tea aroma and tea leaf appearance. Anthocyanin content was positively associated with tea aroma. Notably, low levels of anthocyanin acylation products (including delphinidin-3-O-(6-O-p-coumaroyl)-glucoside and cyanidin-3-O-(6-O-p-coumaroyl)-glucoside) were detected in the HK group, which negatively affected the taste of the tea product. Our results revealed that the optimal potassium treatment for tea plants was 86.59 kgha- 1. Treatment with lower or higher potassium concentrations inhibited anthocyanin accumulation, reducing the quality of tea (aroma and appearance). Our results provided a novel theoretical basis for optimizing the management strategy for tea plantations.

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