Effect of shading intensity on morphological and color traits and on chemical components of new tea (<scp><i>Camellia sinensis</i></scp> L.) shoots under direct covering cultivation

Sano, Tomohito; Horie, Hideki; Matsunaga, Akiko; Hirono, Yuhei

doi:10.1002/jsfa.9112

Cited by 70 publications

(57 citation statements)

References 38 publications

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“…Since the Chl a/b ratio is an index of LL acclimation, we measured Chl a/b ratio in the leaves of shaded tea plants. Chl a/b ratio was significantly lower in shaded leaves than in the control leaves both in the first and second cropping seasons (Figure 1c,d), which was consistent with trends in a previous study of shading treatment of tea plants [11]. This result suggests that shaded tea plants acclimated to LL conditions by increasing the size of light-harvesting antenna.…”

Section: Changes In Chl Content and Chl A/b Ratiosupporting

confidence: 91%

“…It has been reported that shading treatment of tea plants increases Chl levels [6][7][8]10,11]. In our experiments, total Chl content was increased by shading treatment, as shown by the data at day 0 in Figure 1a,b.…”

Section: Changes In Chl Content and Chl A/b Ratiosupporting

confidence: 83%

“…In this traditional cultivation method, tea trees are covered with shading nets when new shoots emerge, and they are grown under the shade before being harvested after between 14 and 30 days. During this period, the contents of chlorophylls (Chls) and free amino acids including theanine are increased, and that of catechins is decreased, in the tea shoot [6][7][8][9][10][11]. Tea trees usually produce new shoots thrice in a year from spring to fall in Japanese tea plantations.…”

Section: Introductionmentioning

confidence: 99%

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Stress Responses of Shade-Treated Tea Leaves to High Light Exposure after Removal of Shading

Сано

Takemoto²,

Ogihara

et al. 2020

Plants

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High-quality green tea is produced from buds and young leaves grown by the covering-culture method, which employs shading treatment for tea plants (Camellia sinensis L.). Shading treatment improves the quality of tea, but shaded tea plants undergo sudden exposures to high light (HL) at the end of the treatment by shade removal. In this study, the stress response of shaded tea plants to HL illumination was examined in field condition. Chl a/b ratio was lower in shaded plants than nonshaded control, but it increased due to exposure to HL after 14 days. Rapid decline in Fv/Fm values and increases in carbonylated protein level were induced by HL illumination in the shaded leaves on the first day, and they recovered thereafter between a period of one and two weeks. These results revealed that shaded tea plants temporarily suffered from oxidative damages caused by HL exposure, but they could also recover from these damages in 2 weeks. The activities of antioxidant enzymes, total ascorbate level, and ascorbate/dehydroascorbate ratio were decreased and increased in response to low light and HL conditions, respectively, suggesting that the upregulation of antioxidant defense systems plays a role in the protection of the shaded tea plants from HL stress.

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Section: Changes In Chl Content and Chl A/b Ratiosupporting

confidence: 91%

Section: Changes In Chl Content and Chl A/b Ratiosupporting

confidence: 83%

Section: Introductionmentioning

confidence: 99%

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Stress Responses of Shade-Treated Tea Leaves to High Light Exposure after Removal of Shading

Сано

Takemoto²,

Ogihara

et al. 2020

Plants

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“…Negative prediction accuracy could be an artefact of the mathematical formulas used to calculate correlation coefficients when the expected accuracy is low 44 . One reason for the rather low FAA, Chl, and EGC r levels may be that their phenotypes were susceptible to environmental factors, such as light 45,46 and temperature 47 , and tea management-related processes 48 . Because tea plants are a woody perennial crop; therefore, it is difficult to control these environmental factors.…”

Section: Discussionmentioning

confidence: 99%

Genomic predictions and genome-wide association studies based on RAD-seq of quality-related metabolites for the genomics-assisted breeding of tea plants

Yamashita

Uchida

Tanaka

et al. 2020

Sci Rep

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Effectively using genomic information greatly accelerates conventional breeding and applying it to long-lived crops promotes the conversion to genomic breeding. Because tea plants are bred using conventional methods, we evaluated the potential of genomic predictions (GPs) and genome-wide association studies (GWASs) for the genetic breeding of tea quality-related metabolites using genome-wide single nucleotide polymorphisms (SNPs) detected from restriction site-associated DNA sequencing of 150 tea accessions. The present GP, based on genome-wide SNPs, and six models produced moderate prediction accuracy values (r) for the levels of most catechins, represented by ( −)-epigallocatechin gallate (r = 0.32–0.41) and caffeine (r = 0.44–0.51), but low r values for free amino acids and chlorophylls. Integrated analysis of GWAS and GP detected potential candidate genes for each metabolite using 80–160 top-ranked SNPs that resulted in the maximum cumulative prediction value. Applying GPs and GWASs to tea accession traits will contribute to genomics-assisted tea breeding.

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“…Matcha is a powdered type of Japanese green tea (Camellia sinensis) of the Tencha type [12], commonly consumed in the world, and the frequency of its consumption keeps increasing [13]. This tea type is particularly rich in antioxidant compounds due to its traditional way of cultivation [14,15]. Ideally, during most of its growth time [16] it is shaded by natural bamboo fabric [11].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

Jakubczyk

Kochman

Kwiatkowska

et al. 2020

Foods

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Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties of the drink. The aim of the study was to determine the antioxidant potential and the content of substances with an antioxidant effect—vitamin C, total polyphenol content including flavonoids—in infusions made from Traditional Matcha (from the first and second harvests) and Daily Matcha (from the second and third harvests) at different temperatures. The infusions were made by pouring 100 mL of distilled water once at various temperatures (25 °C, 70 °C, 80 °C and 90 °C) over 1.75 g of the plant material. Matcha tea is characterized by a high level of antioxidant substances (flavonoids 1968.8 mg/L; polyphenols 1765.1 mg/L; vitamin C 44.8 mg/L) as well as antioxidant potential (41.2% DPPH (10× dilution); 6129.5 µM Fe(II)/dm3 FRAP). The concentration of these compounds depends on the time at which the plant material was harvested as well as on the temperature of water used to prepare the infusions. For most parameters, the highest values were observed in infusions prepared at 90 °C and from the daily Matcha.

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Effect of shading intensity on morphological and color traits and on chemical components of new tea (Camellia sinensis L.) shoots under direct covering cultivation

Cited by 70 publications

References 38 publications

Stress Responses of Shade-Treated Tea Leaves to High Light Exposure after Removal of Shading

Stress Responses of Shade-Treated Tea Leaves to High Light Exposure after Removal of Shading

Genomic predictions and genome-wide association studies based on RAD-seq of quality-related metabolites for the genomics-assisted breeding of tea plants

Antioxidant Properties and Nutritional Composition of Matcha Green Tea

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