Qi Zhang, Songhan Guo, Yulin Wang, Yangxin Luo, Yankun Liao, Xiaoli Jia, Bitong Zhu, Jianghua Ye, Haibin Wang
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引用次数: 0
Abstract
Fertilization is a necessary measure in the cultivation and management of the tea bush, and the use of different fertilizers significantly affects the quality of tea leaves. In this study, 100% chemical fertilizer (CF), 100% organic fertilizer (OF), and 50% chemical fertilizer + 50% organic fertilizer (COF) were used to analyze the effects of different fertilizer treatments on the quality indices and volatile component compositions of tea leaves. The results showed that COF treatment significantly increased the content of water extract, tea polyphenols, theanine, free amino acids, and soluble sugar, but decreased the content of total flavonoids and caffeine, indicating that COF treatment has an advantage in improving the overall quality of tea leaves. Analysis of volatile components showed that different fertilizer treatments significantly affected the content of eleven characteristic metabolites in tea bush leaves, of which four characteristic metabolites were most abundant under CF treatment, eight under OF treatment, and only one under COF treatment. The odor characteristics and their intensity analyses showed that the 11 characteristic volatile components mainly exhibited three types of odor characteristics, such as woody, green, and floral, of which OF treatment enhanced woody and green intensities, while CF treatment enhanced floral intensity. Taken together, different fertilizer treatments could regulate the quality indices and volatile components of tea leaves, while the use of chemical fertilizers or organic fertilizers alone was conducive to enhancing the intensity of individual special odor characteristics in tea leaves. Overall, the combination of chemical fertilizers and organic fertilizers was more conducive to the improvement of tea quality. This study provides a theoretical basis for optimizing the fertilization strategy of tea bushes to improve tea quality.
期刊介绍：
Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal:
manuscripts regarding research proposals and research ideas will be particularly welcomed
electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material
we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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