Screening Tea Cultivars for Novel Climates: Plant Growth and Leaf Quality of Camellia sinensis Cultivars Grown in Mississippi, United States

Zhang, Qianwen; Li, Tongyin; Wang, Qiushuang; LeCompte, Judson; Harkess, Richard L.; Bi, Guoan

doi:10.3389/fpls.2020.00280

Cited by 30 publications

(28 citation statements)

References 53 publications

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“…The main areas suitable for CSS are forecasted across different countries in Asia, Africa, Europe, and North and South America ( Figure 1 ). Commercial cultivation is just beginning in Europe and North American countries ( Zhang et al., 2020 ). Suitable areas for tea growing under future climate scenarios will decrease in land coverage, especially in South and Southeast Asia, Central and South America, and Africa.…”

Section: Resultsmentioning

confidence: 99%

Climate-Fungal Pathogen Modeling Predicts Loss of Up to One-Third of Tea Growing Areas

Tibpromma

Dong

Ranjitkar

et al. 2021

Front. Cell. Infect. Microbiol.

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Climate change will affect numerous crops in the future; however, perennial crops, such as tea, are particularly vulnerable. Climate change will also strongly influence fungal pathogens. Here, we predict how future climatic conditions will impact tea and its associated pathogens. We collected data on the three most important fungal pathogens of tea (Colletotrichum acutatum, Co. camelliae, and Exobasidium vexans) and then modeled distributions of tea and these fungal pathogens using current and projected climates. The models show that baseline tea-growing areas will become unsuitable for Camellia sinensis var. sinensis (15 to 32% loss) and C. sinensis var. assamica (32 to 34% loss) by 2050. Although new areas will become more suitable for tea cultivation, existing and potentially new fungal pathogens will present challenges in these areas, and they are already under other land-use regimes. In addition, future climatic scenarios suitable range of fungal species and tea suitable cultivation (respectively in CSS and CSA) growing areas are Co. acutatum (44.30%; 31.05%), Co. camelliae (13.10%; 10.70%), and E. vexans (10.20%; 11.90%). Protecting global tea cultivation requires innovative approaches that consider fungal genomics as part and parcel of plant pathology.

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Section: Resultsmentioning

confidence: 99%

Climate-Fungal Pathogen Modeling Predicts Loss of Up to One-Third of Tea Growing Areas

Tibpromma

Dong

Ranjitkar

et al. 2021

Front. Cell. Infect. Microbiol.

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“…The flavor quality of tea is directly determined by the content and ratio of the substances contained in tea, which in turn is mainly determined by the environmental conditions of tea tree growth [33][34][35] .…”

Section: Analysis On the Formation Of Flavor Quality Characteristics mentioning

confidence: 99%

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

Wang

Nie

et al. 2021

Preprint

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High mountain tea(HT)is an important resource for high quality tea because of its superior ecological environment and rich contents. In this study, we used sensory evaluation, gas chromatography–mass spectrometry(GC-MS), liquid chromatography-mass spectrometry(LC-MS), flavor activity value and risk factors to characterize the flavor (aroma and taste) and safety (heavy metals and pesticide residues) characteristics of HT, and then combined with the production process and environmental conditions to explore the reasons for its quality formation. The results showed that, the aroma sensory characteristics of HT were tender and green, accompanied by sweet and slight chestnut. 8 aroma compounds were identified as the important contributing substances to aroma characteristics and the high ratio of " green substances " and "chestnut substances " was the main reason for its unique aroma characteristics. The taste sensory characteristics of HT were high in freshness and sweetness, low in bitterness and astringency. High content of soluble sugar, non ester catechins, sweet free amino acids and low content of caffeine and tea polyphenols are the main reasons for its taste characteristics. Low temperature stress is the most fundamental reason for the formation of flavor characteristics of HT. In addition, the pollution risks of HT of 5 heavy metals and 50 pesticide residues are all less than 1. The complex ecosystem and low level of chemical control are the main reasons for the high safety quality of HT. All in all, these findings enable us to have a more comprehensive understanding of the quality characteristics and formation reasons of HT.

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“…Tea ( Camellia sinensis ) is an important beverage crop with expanding plantation areas and boosting production in the world [ 1 ]. Worldwide tea production had reached 6.50 million tons on 5.08 million hectares in 2019 [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…The traits of TTES No.12, including growth vigor, resistance to diseases and insect pests, and yield, are better than other landraces in Taiwan, and its vertical type canopy is more suitable for mechanical harvesting [ 3 ]. Areas receiving less than 1250 mm rainfall per year are inadequate for industrial production, thus major nations of tea cultivation are distributed in tropical and subtropical areas [ 1 ]. Drought stress leads to the physiological, biochemical, and morphological responses and transcriptional regulation in tea plants, and can cause a decline in the quality and yield of tea leaves [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

A Leaf Disc Assay for Evaluating the Response of Tea (Camellia sinensis) to PEG-Induced Osmotic Stress and Protective Effects of Azoxystrobin against Drought

Chiu

Chen²,

Su³

et al. 2021

Plants

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Tea (Camellia sinensis), a globally cultivated beverage crop, is sensitive to drought, which can have an adverse effect on the yield and quality of tea. Azoxystrobin (AZ) is one kind of fungicide considered as an agent to relieve damage caused by stress. Initially, the response of tea plant to osmotic-gradient stress was evaluated using leaf disc assays with PEG-induced osmotic stress. The decline of the maximum quantum yield of PSII (Fv/Fm), actual photosynthetic efficiency of PS II (Y(II)), total chlorophylls, carotenoids, DPPH radical scavenging capacity, reducing power, total phenols, and the increase in MDA was observed in leaf discs treated with a gradient of PEG solutions (22.8, 33.2, 41.1% PEG, and blank). These results revealed that efficiency of photosystem II (PSII), photosynthetic pigments, and antioxidant ability in leaf discs were inhibited with an aggravated lipid peroxidation under PEG-induced osmotic stress, and indicated leaf disc assay with moderate PEG iso-osmotic condition would reflect a portion of tea plant response to drought stress. Therefore, the protective effect of AZ (0.125 and 1.25 g a.i. L−1) on tea plants suffering from drought was evaluated using leaf disc assays with 22.8% PEG iso-osmotic condition. Pretreatment of AZ (0.125 a.i. g L−1) reversed Fv/Fm, Y(II), DPPH radical scavenging capacity, and reducing power with reduced MDA in PEG-treated leaf discs, but photosynthetic pigments, total phenols, and ascorbate peroxidase activity were irresponsive to AZ. An Alleviated physiological damage in tea leaf with AZ applying was preliminarily revealed in this study. A Rapid screening of agents for tea plants against drought was developed to assist in the selection of protective agents.

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Screening Tea Cultivars for Novel Climates: Plant Growth and Leaf Quality of Camellia sinensis Cultivars Grown in Mississippi, United States

Cited by 30 publications

References 53 publications

Climate-Fungal Pathogen Modeling Predicts Loss of Up to One-Third of Tea Growing Areas

Climate-Fungal Pathogen Modeling Predicts Loss of Up to One-Third of Tea Growing Areas

Study on the sensory and safety quality characteristics of "High mountain tea" and its formation causes: A comprehensive basic research

A Leaf Disc Assay for Evaluating the Response of Tea (Camellia sinensis) to PEG-Induced Osmotic Stress and Protective Effects of Azoxystrobin against Drought

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