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Hirono H, Yamashita S, Hirono Y. Influence of steaming duration, chlorophyll-a and -b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensis L.) cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 39101245 DOI: 10.1002/jsfa.13763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2024] [Revised: 06/04/2024] [Accepted: 07/02/2024] [Indexed: 08/06/2024]
Abstract
BACKGROUND The color of green tea is an important quality indicator. In recent years, shading of tea (Camellia sinensis L.) plants has been widely adopted for green tea production to enhance its green color and umami taste. In this study, we identified factors that influence green tea color by (i) examining variation in the chlorophyll content of fresh new tea shoots among cultivars, cropping seasons, and the degree of shading, (ii) investigating the rate of conversion of chlorophyll to pheophytin during the tea manufacturing process, specifically with steaming duration, and (iii) analyzing the effects of the new tea shoot properties and the steaming process on colorimetric values of the steamed new tea shoots. RESULTS Multiple regression analysis revealed that three factors contributed to the rate of conversion of each chlorophyll type to pheophytin in steamed new tea shoots (ranked by importance): steaming duration > each chlorophyll type (chlorophyll-a and chlorophyll-b) content of fresh new tea shoots > pH. The colorimetric hue angle (h) value of steamed new tea shoots was influenced by four factors (ranked by importance): steaming duration > total chlorophyll (chlorophyll-a + chlorophyll-b) content in fresh new tea shoots > pH > chlorophyll-a/chlorophyll-b ratio in fresh new tea shoots. CONCLUSION Differences in the color of new tea shoots can be explained by the aforementioned four factors. The findings will be useful for cultivar selection, and determining the appropriate degree of shading and steaming duration, to produce high-quality green teas with a good appearance. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Hisako Hirono
- Division of Tea Research, Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), Shimada, Japan
| | - Shuya Yamashita
- Division of Tea Research, Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), Makurazaki, Japan
| | - Yuhei Hirono
- Division of Tea Research, Institute of Fruit Tree and Tea Science, National Agriculture and Food Research Organization (NARO), Shimada, Japan
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Comprehensive analysis of carotenoids constituents in purple-coloured leaves and carotenoid-derived aroma differences after processing into green, black, and white tea. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Ospina MA, Pizarro M, Tran T, Ricci J, Belalcazar J, Luna JL, Londoño LF, Salazar S, Ceballos H, Dufour D, Becerra Lopez‐Lavalle LA. Cyanogenic, carotenoids and protein composition in leaves and roots across seven diverse population found in the world cassava germplasm collection at CIAT, Colombia. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14888] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Maria A. Ospina
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
- Faculty of Agricultural Sciences National University of Colombia Palmira Valle del Cauca Colombia
| | - Monica Pizarro
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
| | - Thierry Tran
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
- UMR Qualisud Univ. Montpellier, CIRAD Montpellier, SupAgro, Univ. Avignon, Univ. La Réunion Montpellier France
| | - Julien Ricci
- UMR Qualisud Univ. Montpellier, CIRAD Montpellier, SupAgro, Univ. Avignon, Univ. La Réunion Montpellier France
| | - John Belalcazar
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
| | - Jorge L. Luna
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
| | - Luis F. Londoño
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
| | - Sandra Salazar
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
| | - Hernan Ceballos
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
| | - Dominique Dufour
- Faculty of Agricultural Sciences National University of Colombia Palmira Valle del Cauca Colombia
| | - Luis A. Becerra Lopez‐Lavalle
- Cassava Program CGIAR Research Program on Roots Tubers and Bananas (RTB) International Center for Tropical Agriculture (CIAT) Palmira Valle del Cauca Colombia
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Hao X, Zhang W, Liu Y, Zhang H, Ren H, Chen Y, Wang L, Zeng J, Yang Y, Wang X. Pale green mutant analyses reveal the importance of CsGLKs in chloroplast developmental regulation and their effects on flavonoid biosynthesis in tea plant. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2020; 146:392-402. [PMID: 31794899 DOI: 10.1016/j.plaphy.2019.11.036] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2019] [Revised: 11/07/2019] [Accepted: 11/22/2019] [Indexed: 05/18/2023]
Abstract
Tea cultivars with leaf color variation have attracted increasing attention in tea production and research due to their unusual appearances and appealing flavors. However, the molecular mechanism underlying this variation is little known due to the unavailability of genetic transformation and a highly complex genome. Here, a natural tea plant mutant producing pale green branches (pgb) was discovered and characterized. Ultrastructural and biochemical analyses showed that the leaves of the pgb mutant had defective chloroplast structure and significantly lower pigment content than the normal control. Comprehensive expression detection of chloroplast-development-related genes further indicated that a significant downregulation of CsGLKs in the pgb mutant likely caused the chloroplast defect. Transcriptome analyses and polyphenolic compound determination highlighted a tight correlation between photosynthesis and secondary metabolite biosynthesis in tea plant. These results provide useful information illuminating the mechanism of chloroplast development and leaf color variation in tea plant.
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Affiliation(s)
- Xinyuan Hao
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Weifu Zhang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Ying Liu
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Haojie Zhang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Hengze Ren
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Yao Chen
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Lu Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Jianming Zeng
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China
| | - Yajun Yang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China.
| | - Xinchao Wang
- National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture and Rural Affairs, Hangzhou, 310008, China.
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P. FS, R. MM, S. MB, T. GS, V. EB, J. DN, A. PMJ. Yield of the hydroponic lettuce under levels of salinity of the nutrient solution. ACTA ACUST UNITED AC 2019. [DOI: 10.5897/ajar2018.13782] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022]
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Comparison of functional components in various sweet potato leaves and stalks. Food Sci Biotechnol 2017; 26:97-103. [PMID: 30263515 DOI: 10.1007/s10068-017-0013-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Revised: 11/11/2016] [Accepted: 11/15/2016] [Indexed: 10/20/2022] Open
Abstract
The functional components of leaves and stalks from 14 sweet potato cultivars were investigated by determining lutein, β-carotene, chlorophyll, tannin and phenolic acid contents. It was found that the contents of the functional components in different cultivars differ significantly (p<0.05). Lutein, β-carotene and total chlorophyll contents were high in leaves and ranged from 19.01-28.85, 35.21-52.01 and 440.9-712.2 mg/100 g, respectively. The tannin and total phenolic acid contents of sweet potato leaves ranged from 2,280-4,460 and 2,640.2-4,200.9 mg/100 g, respectively. Significant correlations have been observed among cultivar, lutein, β-carotene, chlorophyll, and other antioxidants. The leaves of Healthymi cultivar contained the highest level of lutein, β-carotene and total chlorophyll, and Geonpungmi cultivar contained the highest level of the other antioxidant, among the all cultivars examined. Sweet potato leaves and stalks contain abundant functional components that make them potentially useful as fresh vegetables or processed foods.
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Wang L, Cao H, Chen C, Yue C, Hao X, Yang Y, Wang X. Complementary transcriptomic and proteomic analyses of a chlorophyll-deficient tea plant cultivar reveal multiple metabolic pathway changes. J Proteomics 2015; 130:160-9. [PMID: 26344129 DOI: 10.1016/j.jprot.2015.08.019] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2015] [Revised: 08/04/2015] [Accepted: 08/27/2015] [Indexed: 02/03/2023]
Abstract
To uncover the mechanisms that underlie the chlorina phenotype of the tea plant, this study employs morphological, biochemical, transcriptomic, and iTRAQ-based proteomic analyses to compare the green tea cultivar LJ43 and the yellow-leaf tea cultivar ZH1. ZH1 exhibited the chlorina phenotype, with significantly decreased chlorophyll content and abnormal chloroplast development compared with LJ43. ZH1 also displayed higher theanine and free amino acid content and lower carotenoid and catechin content. Microarray and iTRAQ analyses indicated that the differentially expressed genes and proteins could be mapped to the following pathways: 'phenylpropanoid biosynthesis,' 'glutathione metabolism,' 'phenylalanine metabolism,' 'photosynthesis,' and 'flavonoid biosynthesis.' Altered gene and protein levels in these pathways may account for the increased amino acid content and reduced chlorophyll and flavonoid content of ZH1. Altogether, this study combines transcriptomic and proteomic approaches to better understand the mechanisms responsible for the chlorina phenotype.
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Affiliation(s)
- Lu Wang
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Hongli Cao
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Changsong Chen
- Tea Research Institute, Fujian Academy of Agricultural Sciences, Fu'an 355000, China.
| | - Chuan Yue
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Xinyuan Hao
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Yajun Yang
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
| | - Xinchao Wang
- National Center for Tea Plant Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China.
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Lipophilic pigments differentially respond to drying methods in tea (Camellia sinensis L.) leaves. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.025] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Wang L, Yue C, Cao H, Zhou Y, Zeng J, Yang Y, Wang X. Biochemical and transcriptome analyses of a novel chlorophyll-deficient chlorina tea plant cultivar. BMC PLANT BIOLOGY 2014; 14:352. [PMID: 25491435 PMCID: PMC4276261 DOI: 10.1186/s12870-014-0352-x] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2014] [Accepted: 11/25/2014] [Indexed: 05/02/2023]
Abstract
BACKGROUND The tea plant (Camellia sinensis (L.) O. Kuntze) is one of the most economically important woody crops. Recently, many leaf color genotypes have been developed during tea plant breeding and have become valuable materials in the processing of green tea. Although the physiological characteristics of some leaf color mutants of tea plants have been partially revealed, little is known about the molecular mechanisms leading to the chlorina phenotype in tea plants. RESULTS The yellow-leaf tea cultivar Zhonghuang 2 (ZH2) was selected during tea plant breeding. In comparison with Longjing 43 (LJ43), a widely planted green tea cultivar, ZH2 exhibited the chlorina phenotype and displayed significantly decreased chlorophyll contents. Transmission electron microscopy analysis revealed that the ultrastructure of the chloroplasts was disrupted, and the grana were poorly stacked in ZH2. Moreover, the contents of theanine and free amino acids were significantly higher, whereas the contents of carotenoids, catechins and anthocyanin were lower in ZH2 than in LJ43. Microarray analysis showed that the expression of 259 genes related to amino acid metabolism, photosynthesis and pigment metabolism was significantly altered in ZH2 shoots compared with those of LJ43 plants. Pathway analysis of 4,902 differentially expressed genes identified 24 pathways as being significantly regulated, including 'cysteine and methionine metabolism', 'glycine, serine and threonine metabolism', 'flavonoid biosynthesis', 'porphyrin and chlorophyll metabolism' and 'carotenoid biosynthesis'. Furthermore, a number of differentially expressed genes could be mapped to the 'theanine biosynthesis', 'chlorophyll biosynthesis' and 'flavonoid biosynthesis' pathways. Changes in the expression of genes involved in these pathways might be responsible for the different phenotype of ZH2. CONCLUSION A novel chlorophyll-deficient chlorina tea plant cultivar was identified. Biochemical characteristics were analyzed and gene expression profiling was performed using a custom oligonucleotide-based microarray. This study provides further insights into the molecular mechanisms underlying the phenotype of the chlorina cultivar of Camellia sinensis.
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Affiliation(s)
- Lu Wang
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />National Center for Tea Plant Improvement, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
| | - Chuan Yue
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
| | - Hongli Cao
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
| | - Yanhua Zhou
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
| | - Jianming Zeng
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />National Center for Tea Plant Improvement, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
| | - Yajun Yang
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />National Center for Tea Plant Improvement, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
| | - Xinchao Wang
- />Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008 China
- />National Center for Tea Plant Improvement, Hangzhou, 310008 China
- />Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou, 310008 China
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