Deterioration of Tea Quality Caused by Tea White Scab Disease Disease

Abstract

Tea is a popular daily beverage worldwide, especially in China. Tea white scab disease affects tea quality is poorly understood. In the current study, we aimed determine whether tea quality will variation. we collected green tea samples from five samples (with varying morbidity from CK to Ⅳ on Baiyun Mountain in Hunan Province. Results showed that tea quality are obviously decreased as infected by tea white scab disease . Results showed that an increase in incidence rate decreased total tea polyphenols (TP) , water extract and caffeine but increased amino acids (AA) , Nonetheless, the constituents of polyphenolic compounds were differentially altered. Additionally, the percentage of (−)-epicatechin (EC) and (−)-epicatechin-3-gallate (ECG) increased with increasing morbidity. (−)-epigallocatechin (EGC) and (−)-epigallocatechin-3-gallate(EGCG) just the opposite. The constituents of AA, especially Alanine, γ-aminobutyric acid, serine and phenylalanine increased with increasing elevational gradients. Proline, and theanine were reduce along with morbidity level. As a whole. This observation demands development of effective measures for sustaining green tea quality in the face of tea white scab disease.