The Distribution of Phosphorus Forms in Wuyi Rock Region and Its Effect on Tea Quality-Related Constituents in Tea Garden Soil

Abstract

Phosphorus is an essential element for life, an innate constituent of soil organic matter, and a major anthropogenic input to terrestrial ecosystems. This paper employed the sequential extraction method for phosphorus fraction to study the distribution of phosphorus in different region in Wuyishan. Hierarchical cluster and correlation were used for investigating the relationship between the phosphorus form and tea quality-related constituents in Zhengyan Rock Tea (ZYRT), Banyan Rock Tea (BYRT) and Zhou Rock Tea (ZRT). The result showed that the concentration of phosphorus in different regions followed this order: ZYRT>BYRT>ZRT. The relative contribution of phosphorus fraction in different regions show the similar trend: Metal Oxide Bound Phosphorus (NaOH-P)>Calcium Bound Phosphorus (HCl-P)> Reduced Phosphorus (BD-P)>Adsorbed Phosphorus (NH 4 Cl-P). The maximum content of water extract (WE), caffeine (CF), tea polyphenols (TPP) and total amount of amino acids (TAA) in tea leaves is in ZYRT, followed BYRT, and least in the ZRT. The phosphorus forms seem to have no obvious effects on the tea quality in the ZYRT and BYRT area, while TPP and NaOH-P, TPP and HCl-P are significantly positively correlated (r = 0.912, r = 0.956, r = 0.938; p<0.01) in ZRT.

Metabolomics Reveal That the High Application of Phosphorus and Potassium in Tea Plantation Inhibited Amino-Acid Accumulation but Promoted Metabolism of Flavonoid

“…In addition, P also affects the decomposition and metabolism of minerals and metabolites in tea plants, thereby affecting the yield and quality of tea [12]. Under P deficiency, the concentrations of total polyphenols, flavonoids, total free amino acids, theanine, and aspartate in green tea decrease [12][13][14]. K can be used as an activator of various enzymes in tea plants, participating in the growth and development activities of tea plants, such as promoting photosynthesis, protein synthesis, and the transportation of photosynthate to shoots [15,16].…”

The Effects of Rock Zones and Tea Tree Varieties on the Growth and Quality of Wuyi Rock Tea Based on the OPLS-DA Model and Machine Learning

“…Secondly, tea yield and quality were closely related to the environment and soil composition of the tea tree-growing region, and a high content of quality indexes in fresh tea leaves was more conducive to obtaining high-quality finished tea [7,9]. Ye et al concluded that the differences in tea yield and quality in different regions were mainly caused by differences in soil physiological and biochemical indexes, which showed that the higher the content of nutrient elements in the soil, the more conducive to the improvement of tea yield and quality [10]. Therefore, there is no clear conclusion as to the extent to which differences in planting environment and differences in tea tree variety affect the yield and quality of tea, especially Wuyi rock tea.…”