Beverage Plant Research最新文献_第3页

Separation and Identification of an Abundant Trigalloylglucose from Special Tea Genetic Resources 特殊茶叶遗传资源中丰富的三烯基葡萄糖的分离与鉴定

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0011

Yu-Si Yang, Min Zhao, Yang Liu, Z. Fang, Qing-Sheng Li, Xinqiang Zheng, Yuerong Liang, Jian-Liang Lu

引用次数: 1

Roles of YABBY Transcription Factors in the Regulation of Leaf Development and Abiotic Stress Responses in Camellia sinensis YABBY转录因子在茶树叶片发育和非生物胁迫响应调控中的作用

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0004

Yan Shen, Xinmin Li, Guoliang Ma, Yue Zhao, Xiaolan Jiang, Li-Ping Gao, Tao Xia, Ya-Jun Liu

引用次数: 1

First report of Alternaria alternata causing flower blight on Camellia sinensis in Hefei, China 合肥山茶花疫病首次报道

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0016

Xiang Xie, Qingjie Yu, Xinye Li, Yongsheng Liu, Lihuan Wang

引用次数: 0

Essential aroma substances and release pattern of Xinhui Chenpi 新会晨皮的香气物质及其释放规律

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0022

Doudou Yang, Xuejiao Wu, Heyun Shi, Jun Zhang, Chao Wang

引用次数: 0

The tea plant CsWRKY26 promotes drought tolerance in transgenic Arabidopsis plants 茶树CsWRKY26促进转基因拟南芥植物的抗旱性

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2021-0003

Wei Chen, Chao Zheng, M. Yao, Liang Chen

引用次数: 7

Purine alkaloids in tea plants: component, biosynthetic mechanism and genetic variation 茶树嘌呤生物碱:成分、生物合成机制及遗传变异

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0013

Shuran Zhang, Jiqiang Jin, Jiedan Chen, S. Ercişli, Liang Chen

{"title":"Purine alkaloids in tea plants: component, biosynthetic mechanism and genetic variation","authors":"Shuran Zhang, Jiqiang Jin, Jiedan Chen, S. Ercişli, Liang Chen","doi":"10.48130/bpr-2022-0013","DOIUrl":"https://doi.org/10.48130/bpr-2022-0013","url":null,"abstract":"The purine alkaloids, including caffeine, theobromine, and theacrine, are one of the most important quality and functional components of tea plants and commercial teas. In this paper, we review the component, biosynthetic mechanism and genetic variation of purine alkaloids in tea plants. The content of caffeine and theobromine in 403 accessions Chinese tea germplasms core collection preserved in the National Germplasm Hangzhou Tea Repository were analyzed using High Performance Liquid Chromatography (HPLC). The purine alkaloid profiles of different tea varieties, germplasm types, geographical origin, seasons, were highlighted. Some naturally low caffeine or caffeine-free, high theobromine or high theacrine germplasms were identified and the possible biosynthetic mechanism of hypernormal purine alkaloid content in tea plants were partially revealed. Some Cleaved Amplified Polymorphic Sequences (CAPS) DNA markers were developed for the identification of purine alkaloid content. The potential application of genetic engineering and DNA markers developed based on the low caffeine TCS1 (tea caffeine synthesis gene) alleles for marker assisted selection (MAS), and cocoa tea and kucha in low caffeine/high theacrine tea cultivar breeding programs were also reviewed.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122958593","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Physicochemical difference of coffee beans with different species, production areas and roasting degrees 不同品种、不同产地、不同烘焙程度的咖啡豆理化差异

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0007

Xinrong Liu, Yanan Fei, Weiqing Wang, Shumin Lei, Chao Cheng, Zhiqiang Xing

引用次数: 2

Targeted metabolomics reveals dynamic changes during the manufacturing process of Yuhua tea, a stir-fried green tea 目标代谢组学揭示了玉花茶在炒绿茶生产过程中的动态变化

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2021-0006

Kexin Zhang, Taiyu Ren, Jieren Liao, Shan-shan Wang, Zhongwei Zou, Yuanchun Ma, Fang Li, W. Fang, Xujun Zhu

{"title":"Targeted metabolomics reveals dynamic changes during the manufacturing process of Yuhua tea, a stir-fried green tea","authors":"Kexin Zhang, Taiyu Ren, Jieren Liao, Shan-shan Wang, Zhongwei Zou, Yuanchun Ma, Fang Li, W. Fang, Xujun Zhu","doi":"10.48130/bpr-2021-0006","DOIUrl":"https://doi.org/10.48130/bpr-2021-0006","url":null,"abstract":"The chemical composition of Yuhua tea is in a state of constant change during tea processing. However, the dynamic changes in this complex metabolic process remain unclear. Therefore, we detected the changes of compounds in the five stages of processing of Yuhua tea, and carried out metabolomic analysis based on UPLC–MS. In total, 898 metabolites were detected in the five different stages. In the spreading and fixation processes, the differences in metabolites were the most significant, with 127 and 150 metabolites, respectively, undergoing significant changes. During the spreading period, the levels of amino acids and their derivatives, as well as flavonoids, increased sharply, and most continued to increase or stabilized after spreading. In addition, only 26 and 95 metabolites changed significantly during the rolling and drying processes, respectively. Orthogonal projections to latent structures-discriminant analysis showed that the metabolomics of tea changed significantly during the manufacturing process, especially amino acids and derivatives, flavonoids and lipids. This study provides a comprehensive overview of the metabolic changes during the processing of stir-fried green tea, which has potential significance for quality control and flavor improvement of tea.","PeriodicalId":223765,"journal":{"name":"Beverage Plant Research","volume":"326 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133471177","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Characterization of CsWRKY29 and CsWRKY37 transcription factors and their functional roles in cold tolerance of tea plant CsWRKY29和CsWRKY37转录因子的鉴定及其在茶树耐冷性中的作用

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0015

Huijuan Zhao, A. I. Mallano, Fangdong Li, Penghui Li, Qiong Wu, Yanli Wang, Yunze Li, N. Ahmad, W. Tong, Yeyun Li, Zhengzhu Zhang, Enhua Xia

引用次数: 6

First report of Muyocopron laterale causing a new leaf disease of Camellia sinensis in China 中国山茶新叶病——侧枝镰刀菌首次报道

Beverage Plant Research Pub Date : 1900-01-01 DOI: 10.48130/bpr-2022-0010

Hao Jiang, Mengting Zhang, Youjia Zhou, Xuehui Li, Jiaxun Li, Chuankui Song

引用次数: 0