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Effects of phosphorus supply on the quality of green tea

文献类型： 外文期刊

作者： Lin, Zheng-He 1 ; Qi, Yi-Ping 4 ; Chen, Rong-Bing 3 ; Zhang, Fang-Zhou 3 ; Chen, Li-Song 1 ;

作者机构： 1.Fujian Agr & Forestry Univ, Inst Hort Plant Physiol Biochem & Mol Biol, Fuzhou 350002, Peoples R China

2.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China

3.Fujian Acad Agr Sci, Tea Res Inst, Fuan 355015, Peoples R China

4.Fujian Acad Med Sci, Fuzhou 350001, Peoples R China

5.Fujian Agr & Forestry Univ, Fujian Key Lab Plant Mol & Cell Biol, Fuzhou 350002, Peoples R China

关键词： amino acid;camellia sinensis;green tea;phosphorus deficiency;polyphenols;catechins;theanine

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

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收录情况： SCI

摘要： Self-rooted, 10-month-old, uniform tea [Camellia sinensis (L.) 0. Kuntze cv. Huangguanyin] plants were supplied with 0,40,80,160,400 or 1000μM phosphorus (P) for 17 weeks to determine how P-deficiency affects the quality of green tea. Leaf P concentration increased with increasing P supply. Whole plant dry weight (DW) increased as P supply increased from 0 to 160 μM, then remained little changed with further increasing P supply. The P-deficient green tea displayed decreased concentrations of water extract, total polyphenols, flavonoids, total free amino acids, theanine (Thea) and asparagic acid (Asp) + glutamic acid (Glu), increased concentrations of water soluble sugars, valine (Val), γ-aminobutyric acid (CABA), proline (Pro) and cysteine (Cys), and ratio of total polyphenols to total free amino acids, but unchanged concentrations of total catechins and epigallocatechin gallate (EGCG). In conclusion, the sensory and biochemical qualities of green tea were lowered by P-deficiency.

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