数字农科院2.0

Agronomic characteristics, objective quantitative, metabolome and transcriptome analysis reveal the influence of fertilization treatments on fresh leaf characteristics and finished tea quality

文献类型： 外文期刊

作者： Liyue Yang;Xizhe Zhu;Ziming Yu;Bicheng Hu;Ping Liu;Fenglan Zhang;Ming Chen;Jinjin Wang;Youyi Huang;Haibo Yuan;Yeyun Li;Jinjie Hua

作者机构：

关键词： Fatty acid metabolism;Fertilization;Green tea;Linalool;Phenylalanine conversion;Rutin;Theanine

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 482 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Fertilization is important for tea garden management and tea flavor improvement; however, the effects of different ratios of organic and chemical fertilizer on fresh tea leaf quality and finished tea flavor remain unclear. Therefore, four fertilization treatments were used to elucidate the underlying mechanisms. Fertilization treatments increased tea yield, and organic fertilizer increased bud density. Organic fertilizer reduced bitter rutin and γ-aminobutyric acid content and phenol-to-ammonia ratio, and increased theanine, glutamic acid, quercetin-3-O-glucoside, kaempferol-3-O-rutinoside, and (−)-epicatechin-3-O-gallate content, resulting in umami taste and bright green color of green tea. Nine key differential volatiles were screened, and organic fertilizer markedly increased the levels of floral and fruity volatiles, including indole, decanal, linalool, geraniol, and cis-jasmone, resulting in lasting orchid aroma. Transcriptome analysis showed that organic fertilizer upregulated genes related to phenylalanine conversion and fatty acid metabolism, resulting in excellent tea quality. The results provide robust support for precise quality improvement in tea production.

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