文献类型： 外文期刊

作者： Xu, Jiuliang ¹ ; Wu, Liangquan ³ ; Tong, Bingxin ¹ ; Yin, Jiaxu ³ ; Huang, Zican ³ ; Li, Wei ⁴ ; Li, Xuexian ¹ ;

作者机构： 1.China Agr Univ, Minist Educ, Dept Plant Nutr, Key Plant Soil Interact Lab, Beijing 100193, Peoples R China

2.China Agr Univ, Natl Acad Agr Green Dev, Beijing 100193, Peoples R China

3.Fujian Agr & Forestry Univ, Int Magnesium Inst, Fuzhou 350002, Peoples R China

4.Fujian Acad Agr Sci, Fujian Key Lab Agroprod Qual & Safety, Fuzhou 350003, Peoples R China

关键词： oolong tea; optimized fertilization; magnesium; taste quality; metabolomics

期刊名称：AGRICULTURE-BASEL （ 影响因子：2.925； 五年影响因子：3.044 ）

ISSN：

年卷期： 2021 年 11 卷 2 期

页码：

收录情况： SCI

摘要： Oolong tea, one of the most famous tea beverages in China, contains specialized metabolites contributing to rich flavors and human health. Accumulation patterns of such metabolites and underlying regulatory mechanisms significantly vary under different growth conditions. To optimize quality and yield while minimizing environmental effects, three treatments were designed in this study: Conventional fertilization, optimized fertilization, and optimized fertilization supplemented with magnesium (Mg). We investigated the yield, taste quality, primary and secondary metabolites of oolong tea, and found that a substantial reduction in chemical fertilizers (nutrient optimization by reducing 43% N, 58% P2O5 and 55% K2O) did not affect the tea yield in this study. Interestingly, Mg fertilization is an important factor influencing amino acid and sugar accumulation in oolong tea, resulting in higher concentrations of total free amino acids and a lower ratio of tea polyphenols (TP) to free amino acids (FAA). Gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) combined multivariate analyses revealed distinct features of metabolite accumulation in leaves of three different treatments, as indicated by 34 differentially accumulated characteristic compounds. The levels of serine, aspartic acid, isoleucine, phenylalanine, theanine, and proline were reduced by fertilizer optimization and increased by Mg supplementation. Mg particularly promoted theanine accumulation favoring a stronger umami taste of oolong tea, while decreasing astringency and bitter metabolites. Thus, Mg application paves a new path for tea quality improvement in Southern China where Mg deficiency in the soil is a frequent limiting factor for crop production.