Effect of root zone pH and form and concentration of nitrogen on accumulation of quality‐related components in green tea

Ruan, Jianyun; Gerendás, Jóska; Härdter, R.; Sattelmacher, B.

doi:10.1002/jsfa.2875

Cited by 93 publications

(82 citation statements)

References 31 publications

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“…Furthermore, the relative allocation of absorbed N to free amino acids, particularly theanine and glutamine, was substantially increased by NH 4 + nutrition. It has also been reported that raising the N supply leads to a higher arginine concentration and consequently less favourable taste of the green tea produced (Ruan et al 2007).…”

Section: Effect Of Nutrient Supply Level On Tea Qualitymentioning

confidence: 95%

Section: Nitrogenmentioning

confidence: 99%

“…The poor plant growth with NO 3 -is largely associated with inefficient absorption of this N source (Ruan et al 2007). In tea plantations, N fertilizers are applied in the form of NH 4 + or urea (Ruan and Wu 2004); however, substantial nitrification and a large pool of NO 3 -in tea soils of very low pH have been detected (Ruan et al 2007). Recently, by using the scanning ionselective electrode technique it has been shown that tea roots had a preference for NH 4 + and that the presence of NO 3 -had a negative effect on NH 4 + influx, while NH 4 + had a positive effect on NO 3 -influx (Ruan et al 2016).…”

Section: Nitrogenmentioning

confidence: 99%

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Environmental and nutritional requirements for tea cultivation

Hajiboland

2017

Folia Horticulturae

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Tea (Camellia sinensis) is an important beverage crop cultivated in the tropics and subtropics under acid soil conditions. Increased awareness of the health-promoting properties of the tea beverage has led to an increase in its level of consumption over the last decades. Tea production contributes significantly to the economy of several tea-cultivating countries in Asia and Africa. Environmental constrains, particularly water deficiency due to inadequate and/or poorly distributed rainfall, seriously limit tea production in the majority of tea-producing countries. It is also predicted that global climate change will have a considerable adverse impact on tea production in the near future. Application of fertilizers for higher production and increased quality and quantity of tea is a common agricultural practice, but due to its environmental consequences, such as groundwater pollution, the rate of fertilizer application needs to be reconsidered. Cultivation of tea under humid conditions renders it highly susceptible to pathogens and pest attacks. Application of pesticides and fungicides adversely affects the quality of tea and increases health risks of the tea beverage. Organic cultivation as an agricultural practice without using synthetic fertilizers and other chemical additives such as pesticides and fungicides is a sustainable and eco-friendly approach to producing healthy tea. A growing number of tea-producing countries are joining organic tea cultivation programmes in order to improve the quality and to maintain the health benefits of the tea produced.Ke y wor d s: aluminium, global climate change, nitrogen fertilizers, organic culture, phosphorus fertilizers, soil pH, water deficiency Abbreviations: C a -atmospheric CO 2 concentration, T a -atmospheric temperature, ESTs -estimated sequence tags, N sh -harvestable shoot density, W sh -harvestable shoot weight, C i -intracellular CO 2 concentration, T l -leaf temperature, P max -maximum photosynthetic rate, T m -maximum temperature, P n -net photosynthetic rate, T o -optimum temperature, PAR -photosynthetic active radiation, ROS -reactive oxygen species, SER -shoot extension rate, SRC -shoot replacement cycle, T s -soil temperature, SWD -soil water deficit, g s -stomatal conductance, SSH technique -suppression subtractive hybridization technique, T t -threshold temperature, TE -transpiration efficiency, VPD -vapour pressure deficit, WUE -water use efficiency

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Section: Effect Of Nutrient Supply Level On Tea Qualitymentioning

confidence: 95%

Section: Nitrogenmentioning

confidence: 99%

Section: Nitrogenmentioning

confidence: 99%

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Environmental and nutritional requirements for tea cultivation

Hajiboland

2017

Folia Horticulturae

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“…O sabor adstringente e amargo do chá verde é devido principalmente a esses polifenóis (RUAN et al, 2007). Aminoácidos livres são responsáveis pelo frescor e pela doçura da infusão do chá verde (WANG et al, 1988), além de contribuírem para formação de compostos voláteis responsáveis pelo aroma por reagirem com catequinas e açúcares solúveis durante o aquecimento (HARA & KUBOTA, 1983).…”

Section: Desenvolvimentounclassified

“…No mundo, são produzidas anualmente cerca de três bilhões de toneladas de chá (KHAN & MUKHTAR, 2007), sendo 78% preto, 20% verde e 2% semifermentado (KHAN & MUKHTAR, 2007). Em conjunto, os três tipos constituem a bebida mais consumida no mundo (OWUOR et al, 2006;RUAN et al, 2007).…”

Section: Introductionunclassified

Chá: aspectos relacionados à qualidade e perspectivas

et al. 2009

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Theanine: Its Occurrence and Metabolism in Tea

Li¹,

Silva

2018

Annual Plant Reviews Online

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Tea is the second most consumed beverage in the world, after water. It is widely regarded as a healthy beverage, associated with cancer prevention, boosting the immune system and mental alertness, although its popularity as a beverage probably has more to do with its pleasant taste and relaxation benefits. These qualities are attributed to a unique neurologically active non‐protein amino acid calledl‐theanine (γ‐ethylamino‐l‐glutamic acid). In this chapter, the authors review the properties of theanine, its occurrence and metabolism in tea. The possible role of theanine in nitrogen transport is discussed. The regulation of theanine levels is reviewed in the context of plant nitrogen metabolism. Particular emphasis is placed on the identification of enzymes involved in the synthesis and metabolism of theanine. Finally, the authors summarize the status of their endeavours to identify candidate genes contributing to the regulation of theanine levels in tea.

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Effect of root zone pH and form and concentration of nitrogen on accumulation of quality‐related components in green tea

Cited by 93 publications

References 31 publications

Environmental and nutritional requirements for tea cultivation

Environmental and nutritional requirements for tea cultivation

Chá: aspectos relacionados à qualidade e perspectivas

Theanine: Its Occurrence and Metabolism in Tea

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