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Nitrogen-Regulated Theanine and Flavonoid Biosynthesis in Tea Plant Roots: Protein-Level Regulation Revealed by Multiomics Analyses
茶氨酸 黄酮类化合物 原花青素 茶树
2023/4/19
Theanine and flavonoids (especially proanthocyanidins) are the most important and abundant secondary metabolites synthesized in the roots of tea plants. Nitrogen promotes theanine and represses flavon...
Herbivore-induced volatiles influence moth preference by increasing the β-Ocimene emission of neighbouring tea plants
DMNT 茶树 β-Ocimene 食草动物
2023/4/19
Herbivore-induced plant volatiles prime neighboring plants to respond more strongly to subsequent attacks. However, the key volatiles that trigger this state and their priming mechanisms remain largel...
Theaflavin-regulated Imd condensates control Drosophila intestinal homeostasis and aging
红茶 抗衰老 茶黄素
2023/4/19
Black tea is the most widely consumed tea drink in the world and has consistently been reported to possess anti-aging benefits. However, whether theaflavins, one type of the characteristic phytochemic...
Analysis of Differentiated Chemical Components between Zijuan Purple Tea and Yunkang Green Tea by UHPLC–Orbitrap–MS/MS Combined with Chemometrics
紫卷茶 UHPLC 云康绿茶 特征代谢物
2023/4/19
Zijuan tea (Camellia sinensis var. assamica cv. Zijuan) is a unique purple tea. Recently, purple tea has drawn much attention for its special flavor and health benefits. However, the characteristic co...
The tea plant CsLHT1 and CsLHT6 transporters take up amino acids, as a nitrogen source, from the soil of organic tea plantations
茶树 CsLHT1 CsLHT6 转运蛋白 有机茶
2023/4/20
Organic tea is more popular than conventional tea that originates from fertilized plants. Amino acids inorganic soils constitute a substantial pool nitrogen (N) available for plants. However, the amin...
Shading Promoted Theanine Biosynthesis in the Roots and Allocation in the Shoots of the Tea Plant (Camellia sinensis L.) Cultivar Shuchazao
Camellia sinensis L. Shuchazao 茶氨酸
2023/4/20
Shading was thought as an effective approach to increase theanine in harvested tea shoots. Previous studies offered conflicting findings, perhaps since the integration of theanine metabolism and trans...
QTL Mapping for Leaf Area of Tea Plants (Camellia sinensis) Based on a High-Quality Genetic Map Constructed by Whole Genome Resequencing
遗传图谱 茶树 QTL 叶面积
2023/4/20
High-quality genetic maps play important roles in QTL mapping and molecular markerassisted breeding. Tea leaves are not only important vegetative organs but are also theorgan for harvest with importan...
河南省茶园大部分位于南部山区的山坡、丘陵等地带，此次强降雨天气对茶园影响不大，整体情况良好。但持续降雨容易造成田间积水，高温高湿天气易造成病虫害发生，同时，持续降雨天气对当前的夏茶生产有一定影响，针对当前持续降雨天气，提出以下技术措施。
Characterizing volatile metabolites in raw Pu’er tea stored in wet-hot or dry-cold environments by performing metabolomic analysis and using the molecular sensory science approach
生普洱茶 代谢组学分析 干冷环境 湿热环境 气味标记
2023/4/20
The aroma profile of raw pu’er tea (RPT) depends on its storage duration (2–10 years) and storage conditions (wet-hot or dry-cold environment). We analyzed the major odorants of RPT samples by perform...
Tea taste assessments generally rely on panel sensory evaluation, which often yield inconsistent results. Therefore, the rapid and nondestructive assessment of the taste attributes of tea is important...
eaAS: a comprehensive database for alternative splicing in tea plants (Camellia sinensis)
茶树 山茶属 综合数据库 Alternative splicing
2023/4/20
Alternative splicing (AS) increases the diversity of transcripts and proteins through the selection of different splicesites and plays an important role in the growth, development and stress tolerance...
Green analytical assay for the quality assessment of tea by using pocket-sized NIR spectrometer
tea Green analytical quality assessment micronear-infrared spectrometer
2023/4/20
Rapid and low-cost testing tools provide new methods for the evaluation of tea quality. In this study, a micronear-infrared (NIR) spectrometer was used for the qualitative and quantitative evaluation ...
The profile of dynamic changes in yellow tea quality and chemical composition during yellowing process
yellow tea yellowing process dynamic changes
2023/4/20
Yellowing is the key process used to produce the unique yellow tea, but the effect of the yellowing process on tea quality and chemical composition remains unclear. Here, electronic eye and tongue and...
Rapid and real-time detection of black tea fermentation quality by using an inexpensive data fusion system
红茶 发酵质量 NIRS CVS SVM
2023/4/20
Intelligent identification of black tea fermentation quality is becoming a bottleneck to industrial automation. This study presents at-line rapid detection of black tea fermentation quality at industr...