Uncovering the complex regulatory network of spring bud sprouting in tea plants: insights from metabolic, hormonal, and oxidative stress pathways

Abstract

The sprouting process of tea buds is an essential determinant of tea quality and taste, thus profoundly impacting the tea industry. Buds spring sprouting is also a crucial biological process adapting to external environment for tea plants and regulated by complex transcriptional and metabolic networks. This study aimed to investigate the molecular basis of bud sprouting in tea plants firstly based on the comparisons of metabolic and transcriptional profiles of buds at different developmental stages. Results notably highlighted several essential processes involved in bud sprouting regulation, including the interaction of plant hormones, glucose metabolism, and reactive oxygen species scavenging. Particularly prior to bud sprouting, the accumulation of soluble sugar reserves and moderate oxidative stress may have served as crucial components facilitating the transition from dormancy to active growth in buds. Following the onset of sprouting, zeatin served as the central component in a multifaceted regulatory mechanism of plant hormones that activates a range of growth–related factors, ultimately leading to the promotion of bud growth. This process was accompanied by significant carbohydrate consumption. Moreover, related key genes and metabolites were further verified during the entire overwintering bud development or sprouting processes. A schematic diagram involving the regulatory mechanism of bud sprouting was ultimately proposed, which provides fundamental insights into the complex interactions involved in tea buds.

Genome-wide association study, population structure, and genetic diversity of the tea plant in Guizhou Plateau

“…It is known that the history of tea drinking in China can be traced back to the beginning of the 5th century AD until the end of the 6th century AD, and Chinese people consume tea for different medicinal and edible purposes and also as mixed or pure drinks [ 22 ]. Tea plant is an economic crop with tender buds and leaves in the lateral branches as its product organs [ 23 ]. The germination period of one bud and two leaves (OTL) and the germination period of one bud and three leaves (OtL) are the major agronomic traits of tea plant.…”

“…The germination period of one bud and two leaves (OTL) and the germination period of one bud and three leaves (OtL) are the major agronomic traits of tea plant. Due to the relatively low temperature in early spring, early OTL and OtL tea plants can avoid a large amount of pests and diseases during the first round of harvesting, accumulating numerous natural compounds that can improve the quality of tea [ 23 ]. Early spring tea has higher economic value, therefore, breeding early OTL and OtL varieties is a valuable goal [ 24 ].…”