Physiological Foundations of Sustainability <i>Camellia sinensis</i> (L.) O. Kuntze and <i>Corylus pontica</i> C. Koch. in the Conditions of Humid Subtropics of Russia

Abstract

The study of the water status and activity of catalase in Chinese tea plants (Camellia sinensis (L.) O. Kuntze) and hazelnut (Corylus pontica C. Koch.).The indicators, which not only describe the physiological state of plants in the stressful period, but also allow it to identify more adaptive varieties within a given area was determined. Analysis of catalase activity data in Chinese tea and hazelnut revealed the presence of similar patterns: there is a change in enzymatic activity in response to hydrothermal factors. It is established that the stable varieties Camellia sinensis (L.) O. Kuntze and Corylus pontica C.Koch. characterized by a more active catalase, which is of particular importance during droughts. The water regime parameters variance scale for Camellia sinensis was developed, which allows differentiating varieties into groups of varying degrees of stability. It is shown that all methods that are used to estimate stability of plant species to extreme environmental conditions are based on several basic principles connected with peculiarities of adaptation mechanisms. The result was a selection of diagnostic indicators proposed for assessing adaptability: the water content of the leaf tissue, water-holding capacity of leaves, and concentration of cellular juice sprouts and activity of catalase.

Accumulation and Transformation of Extractive Substances in Krasnodar Tea

“…In May, there is an active growth of sprouts, but temperature conditions do not allow it to accumulate enough biologically active substances in the sprouts. Therefore, May tea in the subtropics of Russia has a poor chemical composition [19,[25][26]. In June, the tea plants go into a phase of relative summer rest, during which the metabolic processes are inactive, which leads to a slowdown in the synthesis of caffeine in the raw material and its amount increases slightly.…”

“…Both groups of flavonoids are closely related to each other.in the production of tea, there is a mutual conversion of theaflavins into thearubigins, which depends on the passage and duration of the fermentation process. Flavonoids are very labile compounds and easily transform from one compound to another [22][23][24][25][26][27][28][29]. Therefore, there is a direct relationship between the quality of raw materials and the content of flavonoids in tea.…”

The composition and content of phenolic compounds in tea, grown in humid subtropics of Russia

“…As a cultivated plant, tea has been cultivated in China since ancient times, since the XVIII centuryin India and Sri Lanka, since the XVII centuryin Russia, and since the XIX centuryon vast areas in various parts of the globe. But now the only European tea producer is Russia, and the only place in Russia where tea is grown on an industrial scale is the humid subtropics of the Krasnodar region (Ryndin et al, 2017;Belous and Platonova, 2018).…”

“…The tea contains more than 600 chemicals involved not only in the creation of specific properties of tea-aroma, taste and color of the infusion, but also the healing properties of the product (Vorontsov, 1946;Mgaloblishvili and Tsutsunava, 1979;Salah et al, 1995;Khvedelidze and Gvinianidze, 2004). In the last decade, the interest in tea has increased, due to the content of polyphenolic compounds with antioxidant effect (Salah et al, 1995;Wright, 2005;Platonova, Belous and Ostadalova, 2017;Platonova and Belous, 2018).…”

Comparative analysis of the content of essential vitamins in industrial tea bran

“…В ФИц СНц РАН в течении ряда лет (2016-2021 гг.) проводились исследования по изучению закономерностей формирования компонентов антиоксидантной системы чайного сырья, произрастающего на плантациях Краснодарского края [6,10,14,16]. В этих исследованиях немаловажная роль отведена изучению динамики накопления витаминов Р и С в 3-листной флеши чая и изменению их количеств в процессе переработки в готовый чай [15,19].…”