Effect of Gibberellins on Chemical Composition and Quality of Tea ( Camellia sinensisL)

Liang, Yue-Rong; Lu, Jian-Liang; Shang, Shuling

doi:10.1002/(sici)1097-0010(199612)72:4<411::aid-jsfa672>3.3.co;2-0

Cited by 7 publications

(15 citation statements)

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“…Furthermore, TP are considered as one of the important determinants of tea quality as they impart astringency. Nonetheless, too high TP concentrations make tea infusion too bitter ( Liang et al, 1996 ). In addition to TP, concentration of total free amino acids (AA) is a major factor determining green tea quality.…”

Section: Introductionmentioning

confidence: 99%

Brassinosteroids Improve Quality of Summer Tea (Camellia sinensis L.) by Balancing Biosynthesis of Polyphenols and Amino Acids

Ahammed

et al. 2016

Front. Plant Sci.

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Summer grown green tea is less popular due to bitterness and high astringency, which are attributed to high levels of tea polyphenols (TP) and low levels of amino acids (AA) in tea leaves (Camellia sinensis L.). Brassinosteroids (BRs), a group of steroidal plant hormones can regulate primary and secondary metabolism in a range of plant species under both normal and stress conditions. However, specific effects of BRs on the photosynthesis of tea plants and the quality of summer green tea are largely unknown. Here we show that 24-epibrassinolide (EBR), a bioactive BR, promoted photosynthesis in tea plants in a concentration-dependent manner. Stimulation in photosynthesis by EBR resulted in an increased summer tea yield. Although all tested concentrations (0.01, 0.05, 0.1, 0.5, and 1.0 ppm) of EBR increased concentrations of TP and AA, a moderate concentration (0.5 ppm) caused the highest decrease in TP to AA ratio, an important feature of quality tea. Time-course analysis using 0.5 ppm EBR as foliar spray revealed that TP or AA concentration increased as early as 3 h after EBR application, reaching the highest peak at 24 h and that remained more or less stable. Importantly, such changes in TP and AA concentration by EBR resulted in a remarkably decreased but stable TP to AA ratio at 24 h and onward. Furthermore, concentrations of catechins and theanine increased, while that of caffeine remained unaltered following treatment with EBR. EBR improved activity of phenylalanine ammonia-lyase (PAL) and glutamine: 2-oxoglutarate aminotransferase (GOGAT) enzymes involved in catechins and theanine biosynthesis, respectively. Transcript analysis revealed that transcript levels of CsPAL and CsGS peaked as early as 6 h, while that of CsGOGAT peaked at 12 h following application of EBR, implying that EBR increased the concentration of TP and AA by inducing their biosynthesis. These results suggest a positive role of BR in enhancing green tea quality, which might have potential implication in improving quality of summer tea.

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Section: Introductionmentioning

confidence: 99%

Brassinosteroids Improve Quality of Summer Tea (Camellia sinensis L.) by Balancing Biosynthesis of Polyphenols and Amino Acids

Ahammed

et al. 2016

Front. Plant Sci.

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“…Flavanol composition and caffeine content were also used as quality potential indicators of black tea 6, 7. Contents of amino acids and catechins were found to be correlated to green tea quality assessed by professional tea tasters8–10 and infusion colour difference parameter Δ a was negatively correlated to Chinese famous green tea 11. Capillary electrophoresis, electronic tongue and lipid membrane taste sensors have been applied to tea quality estimation 12–15.…”

Section: Introductionmentioning

confidence: 99%

Estimation of tea quality by infusion colour difference analysis

Liang

Zhang

et al. 2004

J Sci Food Agric

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The colour differences in terms of L, a, b and E between distilled water and infusions of 29 green teas, 16 black teas and 13 oolong teas and their correlation with sensory quality attributes of tea were investigated. The results showed that the L value decreased but the a, b and E increased with the degree of fermentation of the three kinds of tea. The L was positively correlated to quality attributes of green tea and oolong tea but negatively correlated to those of black tea. The a of tea infusions is a reliable descriptor to differentiate among green and black teas. The regression of total quality score of green tea (TQSg) upon the a was TQSg = −2.26 a + 77.2 (R 2 = 0.22, p < 0.01), that of total quality score of black tea (TQSb) upon b was TQSb = 0.70 b + 44.6 (R 2 = 0.31, p < 0.05) and that of total quality score of oolong tea (TQSo) upon L was TQSo = 1.09 L + 94.5 (R 2 = 0.75, p < 0.01). Because the infusion colour difference indicators of a, b and L can be done rapidly, it could be very useful for on-site or on-line quality monitoring during tea manufacture and storage.

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“…Flavonol composition and caffeine content were also used as quality potential indicators of black tea (Obanda et al, 1997;Wright et al, 2000). Content of amino acids and catechins was found to be correlated with green tea quality given by tea tasters (Liang et al, 1990(Liang et al, , 1996. Concentration of tea catechins, theaflavin and colour difference parameters of tea infusion were significantly correlated with sensory total quality score of black tea and pu-erh tea given by tea taster (Liang et al, , 2005b.…”

Section: Introductionmentioning

confidence: 99%

“…, 2000). Content of amino acids and catechins was found to be correlated with green tea quality given by tea tasters (Liang et al. , 1990, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…Jasmine-scented tea, which is processed by putting fresh jasmine flowers in dry green tea overnight and removing the flowers after aroma of the jasmine flowers has been absorbed by the tea, is one of the most popular beverages across the world, especially in China and South-east Asian countries, owing to its special flavour properties and potential healthy benefits. The tea quality depends on the components in the leaves (Chen et al, 1980;Liang et al, 1996). Tea quality has traditionally been assessed by tea tasters who have developed a language of their own to describe various quality attributes of the dry tea appearance and its infusion.…”

Section: Introductionmentioning

confidence: 99%

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Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine‐scented tea

Liang¹,

Wu²,

Lu³

et al. 2007

Int J of Food Sci Tech

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Infusion chemical composition, colour difference indicators and volatile constituents of seventeen jasminescented tea samples and their correlation with sensory total quality score given by tea-tasting panel were studied by techniques of HPLC, colour difference metre and gas chromatograph. Spearman's linear correlation analysis showed that concentration of nitrogen, caffeine, catechin, epicatechin, catechin gallate, total catechins, terpineol, nerol and infusion light-black indicator DL, yellow-blue indicator Db, total colour difference indicator DE were significantly correlated with sensory total quality score, respectively. Regression of the total quality score upon twelve components extracted from thirty-six tested indicators by principal component analysis could properly estimate total quality score of two jasmine-scented tea samples which were not included in the seventeen samples used to construct the regression model.

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Effect of Gibberellins on Chemical Composition and Quality of Tea ( Camellia sinensisL)

Cited by 7 publications

References 0 publications

Brassinosteroids Improve Quality of Summer Tea (Camellia sinensis L.) by Balancing Biosynthesis of Polyphenols and Amino Acids

Brassinosteroids Improve Quality of Summer Tea (Camellia sinensis L.) by Balancing Biosynthesis of Polyphenols and Amino Acids

Estimation of tea quality by infusion colour difference analysis

Application of chemical composition and infusion colour difference analysis to quality estimation of jasmine‐scented tea

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