Editorial: Responses of Tea Plants to Climate Change: From Molecules to Ecosystems

Wang, Han; Ahmed, Selena; Wei, Chaoling; Orians, Colin M.; Landi, Marco

doi:10.3389/fpls.2020.594317

Cited by 7 publications

(3 citation statements)

References 7 publications

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“…Effects of content and proportion of tasting components on tea flavor: Taste characteristics of HT, from the taste profile reflects that the sweet taste is high, bitter taste is low. It is generally believed that one of the main reasons for the high quality of HT is that "HT has lower tea polyphenols and higher total amino acids 31 ", which determine the quality of HT 32 .In this study, high mountain green tea did contain lower tea polyphenols and higher total amino acids, but the difference did not reach a significant level. Therefore, we speculate that the reason why HT has high flavor, sweet and low bitter taste is not the action of a certain kind or several substances, but the formation of a variety of substances.…”

Section: Analysis On the Formation Of Flavor Quality Characteristics contrasting

confidence: 67%

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Wang

Nie

et al. 2021

Preprint

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High mountain tea(HT)is an important resource for high quality tea because of its superior ecological environment and rich contents. In this study, we used sensory evaluation, gas chromatography–mass spectrometry(GC-MS), liquid chromatography-mass spectrometry(LC-MS), flavor activity value and risk factors to characterize the flavor (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT, and then combined with the production process and environmental conditions to explore the reasons for its quality formation. The results showed that, the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. 8 aroma compounds were identified as the important contributing substances to aroma characteristics and the high ratio of " green substances " and "chestnut substances " was the main reason for its unique aroma characteristics. The taste sensory characteristics of HT were high in freshness and sweetness, low in bitterness and astringency. High content of soluble sugar, non ester catechins, sweet free amino acids and low content of caffeine and tea polyphenols are the main reasons for its taste characteristics. Low temperature stress is the most fundamental reason for the formation of flavor characteristics of HT. In addition, the pollution risks of HT of 5 heavy metals and 50 pesticide residues are all less than 1. The complex ecosystem and low level of chemical control are the main reasons for the high safety quality of HT. All in all, these findings enable us to have a more comprehensive understanding of the quality characteristics and formation reasons of HT.

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Section: Analysis On the Formation Of Flavor Quality Characteristics contrasting

confidence: 67%

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Wang

Nie

et al. 2021

Preprint

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“…C2H2-EAR zinc finger protein Zat10 in Arabidopsis enhances the tolerance of plants to osmotic stress (Mittler et al, 2006). ZAT10 is required for responses to abiotic stress (reviewed by Ciftci-Yilmaz and Mittler, 2008;Han et al, 2020) and can act as both activator and repressor of stress-response genes, especially during drought or osmotic stress (Mittler et al, 2006). We are aware that this TFBS is located within the coding region, but knowledge on TFs is progressing and might provide a probable explanation for the variation of the phenotype between ftshi3-1 (GK-555D09-021662) and ftshi3-2 (GK-723C06_025364) and ftshi3 (FLAG_215F10).…”

Section: Discussionmentioning

confidence: 99%

The Plastid-Localized AtFtsHi3 Pseudo-Protease of Arabidopsis thaliana Has an Impact on Plant Growth and Drought Tolerance

Mishra

Caddell

et al. 2021

Front. Plant Sci.

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While drought severely affects plant growth and crop production, the molecular mechanisms of the drought response of plants remain unclear. In this study, we demonstrated for the first time the effect of the pseudo-protease AtFtsHi3 of Arabidopsis thaliana on overall plant growth and in drought tolerance. An AtFTSHi3 knock-down mutant [ftshi3-1(kd)] displayed a pale-green phenotype with lower photosynthetic efficiency and Darwinian fitness compared to wild type (Wt). An observed delay in seed germination of ftshi3-1(kd) was attributed to overaccumulation of abscisic acid (ABA); ftshi3-1(kd) seedlings showed partial sensitivity to exogenous ABA. Being exposed to similar severity of soil drying, ftshi3-1(kd) was drought-tolerant up to 20 days after the last irrigation, while wild type plants wilted after 12 days. Leaves of ftshi3-1(kd) contained reduced stomata size, density, and a smaller stomatic aperture. During drought stress, ftshi3-1(kd) showed lowered stomatal conductance, increased intrinsic water-use efficiency (WUEi), and slower stress acclimation. Expression levels of ABA-responsive genes were higher in leaves of ftshi3-1(kd) than Wt; DREB1A, but not DREB2A, was significantly upregulated during drought. However, although ftshi3-1(kd) displayed a drought-tolerant phenotype in aboveground tissue, the root-associated bacterial community responded to drought.

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“…Climate-driven changes in agricultural systems have notable implications for farmer livelihoods and management decisions as well as for consumer experiences and wellbeing (DaMatta et al, 2010;Ahmed et al, 2014b;Ahmed and Stepp, 2016;Boehm et al, 2019). Given projected increased mean temperatures and atmospheric CO 2 levels as well as more variable precipitation regimes (Pachauri et al, 2014), it is essential to understand how climate change is impacting different crops in various management systems in order to design evidence-based strategies to strengthen the resilience of agriculture to global change (Han et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

et al. 2021

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Climate change is impacting crop performance and agricultural systems around the world with implications for farmers and consumers. We carried out a systematic review to synthesize evidence regarding the effects of environmental factors associated with climate change and management conditions associated with climate adaptation on the crop quality of a culturally-relevant perennial crop, coffee (Coffea arabica and Coffea canephora). Seventy-three articles were identified that addressed the study's research question including 42 articles on environmental factors, 20 articles on management conditions, and 11 articles on both. While variation was found between studies, findings highlight that coffee quality is vulnerable to changes in light exposure, altitude, water stress, temperature, carbon dioxide, and nutrient management. Both increases as well as decreases were found in secondary metabolites and sensory attributes that determine coffee quality in response to shifts in environmental and management conditions. The most consistent evidence identified through this systematic review includes the following two trends: (1) increased altitude is associated with improved sensory attributes of coffee and; (2) increased light exposure is associated with decreased sensory attributes of coffee. Research gaps were found regarding the effects of shifts in carbon dioxide, water stress, and temperature on the directionality (increase, decrease, or non-linear) of coffee quality and how this varies with location, elevation, and management conditions. This systematic review further identified the following research needs: (1) long-term studies that examine the interactive effects of multiple environmental factors and management conditions on coffee quality; (2) studies that examine the interaction between sensory attributes and secondary metabolites that determine coffee quality and; (3) studies on the feasibility of various climate-adaptation strategies for mitigating the effects of climate change on coffee quality. Evidence-based innovations are needed to mitigate climate impacts on coffee quality toward enhanced sustainability and resilience of the coffee sector from farm to cup.

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Editorial: Responses of Tea Plants to Climate Change: From Molecules to Ecosystems

Cited by 7 publications

References 7 publications

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

The Plastid-Localized AtFtsHi3 Pseudo-Protease of Arabidopsis thaliana Has an Impact on Plant Growth and Drought Tolerance

Climate Change and Coffee Quality: Systematic Review on the Effects of Environmental and Management Variation on Secondary Metabolites and Sensory Attributes of Coffea arabica and Coffea canephora

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