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Liang S, Gao Y, Granato D, Ye JH, Zhou W, Yin JF, Xu YQ. Pruned tea biomass plays a significant role in functional food production: A review on characterization and comprehensive utilization of abandon-plucked fresh tea leaves. Compr Rev Food Sci Food Saf 2024; 23:e13406. [PMID: 39030800 DOI: 10.1111/1541-4337.13406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2024] [Revised: 05/18/2024] [Accepted: 06/21/2024] [Indexed: 07/22/2024]
Abstract
Tea is the second largest nonalcoholic beverage in the world due to its characteristic flavor and well-known functional properties in vitro and in vivo. Global tea production reaches 6.397 million tons in 2022 and continues to rise. Fresh tea leaves are mainly harvested in spring, whereas thousands of tons are discarded in summer and autumn. Herein, pruned tea biomass refers to abandon-plucked leaves being pruned in the non-plucking period, especially in summer and autumn. At present, no relevant concluding remarks have been made on this undervalued biomass. This review summarizes the seasonal differences of intrinsic metabolites and pays special attention to the most critical bioactive and flavor compounds, including polyphenols, theanine, and caffeine. Additionally, meaningful and profound methods to transform abandon-plucked fresh tea leaves into high-value products are reviewed. In summer and autumn, tea plants accumulate much more phenols than in spring, especially epigallocatechin gallate (galloyl catechin), anthocyanins (catechin derivatives), and proanthocyanidins (polymerized catechins). Vigorous carbon metabolism induced by high light intensity and temperature in summer and autumn also accumulates carbohydrates, such as soluble sugars and cellulose. The characteristics of abandon-plucked tea leaves make them not ideal raw materials for tea, but suitable for novel tea products like beverages and food ingredients using traditional or hybrid technologies such as enzymatic transformation, microbial fermentation, formula screening, and extraction, with the abundant polyphenols in summer and autumn tea serving as prominent flavor and bioactive contributors.
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Affiliation(s)
- Shuang Liang
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
- Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China
| | - Ying Gao
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Daniel Granato
- Bioactivity and Applications Lab, Department of Biological Sciences, School of Natural Sciences Faculty of Science and Engineering, University of Limerick, Limerick, Ireland
| | - Jian-Hui Ye
- Zhejiang University Tea Research Institute, Hangzhou, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
| | - Jun-Feng Yin
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
| | - Yong-Quan Xu
- Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, Hangzhou, China
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Chen F, He Y, Yao X, Zho B, Tian S, Yin J, Lu L. CsMOF1-guided regulation of drought-induced theanine biosynthesis in Camellia sinensis. Int J Biol Macromol 2024; 268:131725. [PMID: 38677697 DOI: 10.1016/j.ijbiomac.2024.131725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2024] [Revised: 04/06/2024] [Accepted: 04/19/2024] [Indexed: 04/29/2024]
Abstract
The distinctive flavor and numerous health benefits of tea are attributed to the presence of theanine, a special amino acid found in tea plants. Nitrogen metabolite is greatly impacted by drought; however, the molecular mechanism underlying the synthesis of theanine in drought-stricken tea plants is still not clear. Through the drought transcriptome data of tea plants, we have identified a gene CsMOF1 that appears to play a role in theanine biosynthesis under drought stress, presenting a significantly negative correlation with both theanine content and the expression of CsGS1. Further found that CsMOF1 is a transcription factor containing a MYB binding domain, localized in the nucleus. Upon silencing CsMOF1, there was a prominent increase in the level of the theanine and glutamine, as well as the expression of CsGS1, while glutamic acid content decreased significantly. Conversely, overexpression of CsMOF1 yielded opposite effects. Dual luciferase reporter assay and electromobility shift assays demonstrated that CsMOF1 binds to the promoter of CsGS1, thereby inhibiting its activity. These results indicate that CsMOF1 plays a crucial role in theanine biosynthesis in tea plants under drought stress, acting as a transcriptional repressor related to theanine biosynthesis. This study provides new insights into the tissue-specific regulation of theanine biosynthesis and aids with the cultivation of new varieties of tea plants.
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Affiliation(s)
- Feng Chen
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China
| | - Yuan He
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China
| | - Xinzhuan Yao
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China
| | - Bokun Zho
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region, Ministry of Education, College of Life Science, Guizhou University, Guiyang 550025, China
| | - Shiyu Tian
- The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region, Ministry of Education, College of Life Science, Guizhou University, Guiyang 550025, China
| | - Jie Yin
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China; The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region, Ministry of Education, College of Life Science, Guizhou University, Guiyang 550025, China.
| | - Litang Lu
- College of Tea Science, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China; The Key Laboratory of Plant Resources Conservation and Germplasm Innovation in Mountainous Region, Ministry of Education, College of Life Science, Guizhou University, Guiyang 550025, China.
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Shu Z, Ji Q, He T, Zhou D, Zheng S, Zhou H, He W. Combined metabolome and transcriptome analyses reveal that growing under Red shade affects secondary metabolite content in Huangjinya green tea. Front Genet 2024; 15:1365243. [PMID: 38660681 PMCID: PMC11039865 DOI: 10.3389/fgene.2024.1365243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2024] [Accepted: 03/25/2024] [Indexed: 04/26/2024] Open
Abstract
Shading treatments impact the tea (Camellia sinensis L.) quality. The sunlight sensitive varieties can be grown under shading nets for better growth and secondary metabolite content. Here, we studied the responses of a sunlight sensitive green tea variety "Huangjinya" by growing under colored shading nets (red, yellow, blue, and black (75% and 95%) shading rates) to find out the most suitable color of the shading net. Red shading was the most promising treatment as it positively affected the weight and length of 100 one-bud-three leaves and reduced the degree and rate of new shoots burn compared to control (natural sunlight). We then explored the comparative metabolomic changes in response to red shading by using UPLC-ESI-MS/MS system. The amino acids and derivatives, flavonoids, and alkaloids were downaccumulated whereas lipids, organic acids, and lignans were upaccumulated in Red shade grown tea samples. The red shading nets caused a decreased catechin, epicatechin, dopamine, and L-tyramine contents but increased caffeine content. We then employed transcriptome sequencing to find key changes in expressions of related genes and pathways. Notably, key genes associated with the phenylpropanoid and flavonoid biosynthesis pathways exhibited complex regulation. These expression changes suggested a potential trend of polymerization or condensation of simple molecules like catechin or pelargonidin into larger molecules like glucoside or proanthocyanidins. Here, Red shading net triggered higher expression of genes enriched in lipid biosynthesis and jasmonic acid biosynthesis, suggesting an interplay of fatty acids and JA in improving tea performance. These findings contribute to the metabolic responses of Huangjinya tea to red shading nets which might have implications for flavor and health benefits. Our data provide a foundation for further exploration and optimization of cultivation practices for this unique tea variety.
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Affiliation(s)
| | | | | | | | | | - Huijuan Zhou
- Lishui Institute of Agricultural and Forestry Sciences, Lishui, Zhejiang, China
| | - Weizhong He
- Lishui Institute of Agricultural and Forestry Sciences, Lishui, Zhejiang, China
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Ge S, Wang Y, Shen K, Wang Q, Ahammed GJ, Han W, Jin Z, Li X, Shi Y. Effects of Differential Shading on Summer Tea Quality and Tea Garden Microenvironment. PLANTS (BASEL, SWITZERLAND) 2024; 13:202. [PMID: 38256755 PMCID: PMC10821519 DOI: 10.3390/plants13020202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Revised: 01/08/2024] [Accepted: 01/09/2024] [Indexed: 01/24/2024]
Abstract
Shading is an effective agronomic technique to protect tea plants from intense sunlight. However, there are currently very few studies on more effective shading methods to improve the quality of summer tea. In this study, 'Longjing43' plants were grown under four different shading treatments for 14 days, with no shading as the control. Among the four shading treatments, double-layer-net shadings had the most positive impact on the tea quality, resulting in higher levels of amino acids but lower levels of tea polyphenols. Additionally, double-layer-net shadings provided more suitable microenvironments for tea plants. The tea leaves in T4 (double nets 50 cm above the plant canopy) contained 16.13 mg∙g-1 of umami and sweet amino acids, which was significantly higher than in other treatments. T4 had the lowest air temperature and the most suitable and stable soil water content. Interestingly, the ratio of red light to far-red light in T4 was only 1.65, much lower than other treatments, which warrants further study. In conclusion, the microenvironment induced by shading can greatly affect the tea quality, and double-layer-net shading is better for improving the quality of summer tea.
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Affiliation(s)
- Shibei Ge
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Yameng Wang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Keyin Shen
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Qianying Wang
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Golam Jalal Ahammed
- College of Horticulture and Plant Protection, Henan University of Science and Technology, Luoyang 471023, China;
| | - Wenyan Han
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Zhifeng Jin
- Zhejiang Climate Center, Hangzhou 310056, China;
| | - Xin Li
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
| | - Yuanzhi Shi
- Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China; (S.G.); (W.H.)
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Zaman S, Shen J, Wang S, Song D, Wang H, Ding S, Pang X, Wang M, Wang Y, Ding Z. Effect of Shading on Physiological Attributes and Proteomic Analysis of Tea during Low Temperatures. PLANTS (BASEL, SWITZERLAND) 2023; 13:63. [PMID: 38202371 PMCID: PMC10780538 DOI: 10.3390/plants13010063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 12/21/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024]
Abstract
Shading is an important technique to protect tea plantations under abiotic stresses. In this study, we analyzed the effect of shading (SD60% shade vs. SD0% no-shade) on the physiological attributes and proteomic analysis of tea leaves in November and December during low temperatures. The results revealed that shading protected the tea plants, including their soil plant analysis development (SPAD), photochemical efficiency (Fv/Fm), and nitrogen content (N), in November and December. The proteomics analysis of tea leaves was determined using tandem mass tags (TMT) technology and a total of 7263 proteins were accumulated. Further, statistical analysis and the fold change of significant proteins (FC < 0.67 and FC > 1.5 p < 0.05) revealed 14 DAPs, 11 increased and 3 decreased, in November (nCK_vs_nSD60), 20 DAPs, 7 increased and 13 decreased, in December (dCK_vs_dSD60), and 12 DAPs, 3 increased and 9 decreased, in both November and December (nCK_vs_nSD60). These differentially accumulated proteins (DAPs) were dehydrins (DHNs), late-embryogenesis abundant (LEA), thaumatin-like proteins (TLPs), glutathione S-transferase (GSTs), gibberellin-regulated proteins (GAs), proline-rich proteins (PRPs), cold and drought proteins (CORA-like), and early light-induced protein 1, which were found in the cytoplasm, nucleus, chloroplast, extra cell, and plasma membrane, and functioned in catalytic, cellular, stimulus-response, and metabolic pathways. In conclusion, the proliferation of key proteins was triggered by translation and posttranslational modifications, which might sustain membrane permeability in tea cellular compartments and could be responsible for tea protection under shading during low temperatures. This study aimed to investigate the impact of the conventional breeding technique (shading) and modern molecular technologies (proteomics) on tea plants, for the development and protection of new tea cultivars.
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Affiliation(s)
- Shah Zaman
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (S.Z.); (J.S.); (S.W.)
- School of Tea and Coffee & School of Bioinformatics and Engineering, Pu’er University, 6 Xueyuan Road, Pu’er 665000, China
- International Joint Laboratory of Digital Protection and Germplasm Innovation and Application of China-Laos Tea Tree Resources in Yunnan Province, Pu’er University, 6 Xueyuan Road, Pu’er 665000, China
| | - Jiazhi Shen
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (S.Z.); (J.S.); (S.W.)
| | - Shuangshuang Wang
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (S.Z.); (J.S.); (S.W.)
| | - Dapeng Song
- Rizhao Tea Research Institute, Rizhao 276800, China; (D.S.); (H.W.); (S.D.); (X.P.); (M.W.)
| | - Hui Wang
- Rizhao Tea Research Institute, Rizhao 276800, China; (D.S.); (H.W.); (S.D.); (X.P.); (M.W.)
| | - Shibo Ding
- Rizhao Tea Research Institute, Rizhao 276800, China; (D.S.); (H.W.); (S.D.); (X.P.); (M.W.)
| | - Xu Pang
- Rizhao Tea Research Institute, Rizhao 276800, China; (D.S.); (H.W.); (S.D.); (X.P.); (M.W.)
| | - Mengqi Wang
- Rizhao Tea Research Institute, Rizhao 276800, China; (D.S.); (H.W.); (S.D.); (X.P.); (M.W.)
| | - Yu Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao 266109, China;
| | - Zhaotang Ding
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China; (S.Z.); (J.S.); (S.W.)
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Zhang M, Zhou C, Zhang C, Xu K, Lu L, Huang L, Zhang L, Li H, Zhu X, Lai Z, Guo Y. Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea. PLANTS (BASEL, SWITZERLAND) 2023; 12:4102. [PMID: 38140429 PMCID: PMC10747399 DOI: 10.3390/plants12244102] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023]
Abstract
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs.
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Affiliation(s)
- Mengcong Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Chengzhe Zhou
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Cheng Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Kai Xu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Li Lu
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Linjie Huang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Lixuan Zhang
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Huang Li
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
| | - Xuefang Zhu
- Nanping Jianyang District Tea Development Center, Nanping 353000, China;
| | - Zhongxiong Lai
- College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (M.Z.); (C.Z.); (C.Z.); (K.X.); (L.L.); (L.H.); (L.Z.); (H.L.); (Z.L.)
- Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yuqiong Guo
- Anxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, China
- Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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Combined analysis of transcriptome and metabolome provides insights into nano-selenium foliar applications to improve summer tea quality (Camellia sinensis). Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Shao C, Deng Z, Liu J, Li Y, Zhang C, Yao S, Zuo H, Shi Y, Yuan S, Qin L, Liu Z, Shen C. Effects of Preharvest Shading on Dynamic Changes in Metabolites, Gene Expression, and Enzyme Activity of Three Tea Types during Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:14544-14558. [PMID: 36321848 DOI: 10.1021/acs.jafc.2c05456] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/16/2023]
Abstract
Preharvest shading significantly influences tea flavor. However, little attention has been given to the mechanism of shading on metabolites, genes, and enzymes in the processing of different tea types. Our study identified 1028 nonvolatile metabolites covering 10 subclasses using a widely targeted metabolome. The results show that shading had a greater effect on the compositions of amino acids, flavonoids, and theaflavins in tea leaves. The combined transcriptomics and enzyme activity analysis results indicate that the upregulated expression of asparagine, aspartate, and tryptophan synthesis genes and proteolytic enzymes promoted the accumulation of amino acids. The downregulated enzyme genes resulted in the reduction of nongalloylated catechins and flavonoid glycosides. Simultaneously, the accumulation of TFs in shaded tea was due to the enhanced enzymatic activities of polyphenol oxidase and peroxidase during processing. Theaflavin-3-3'-di-O-gallate was also significantly positively correlated with the antioxidant and hypoglycemic activities of shaded tea. The results contribute to a better understanding of how preharvest treatments influence summer tea quality.
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Affiliation(s)
- Chenyu Shao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Zhiying Deng
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Jie Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Yunfei Li
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Chenyu Zhang
- Tea Research Institution, Chinese Academy of Agricultural Sciences, Hangzhou310008, China
| | - Suhang Yao
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Haoming Zuo
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Yue Shi
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Shijie Yuan
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Lijuan Qin
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Zhonghua Liu
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
| | - Chengwen Shen
- Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan410128, China
- National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan410128, China
- Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha410128, China
- Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha, Hunan410128, China
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