ArticleFoods (Basel, Switzerland)2021
Effects of Long-Term Non-Pruning on Main Quality Constituents in 'Dancong' Tea (
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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8 citing papers in PubMed, 15 citations in OpenAlex.
- Response of photosynthetic capacity to ecological factors and its relationship with EGCG biosynthesis of tea plant (Camellia sinensis).BMC plant biology · 2025Article
- Exploring the Anti-Inflammatory Effect of Tryptanthrin by Regulating TLR4/MyD88/ROS/NF-κB, JAK/STAT3, and Keap1/Nrf2 Signaling Pathways.ACS omega · 2024Article
- The effects of tea plant age on the color, taste, and chemical characteristics of Yunnan Congou black tea by multi-spectral omics insight.Food chemistry: X · 2024Article
- The Cultivar Effect on the Taste and Aroma Substances of Hakka Stir-Fried Green Tea from Guangdong.Foods (Basel, Switzerland) · 2023Article
- Article
- Unpruning improvement the quality of tea through increasing the levels of amino acids and reducing contents of flavonoids and caffeine.Frontiers in nutrition · 2022Article
- The molecular mechanisms of quality difference for Alpine Qingming green tea and Guyu green tea by integrating multi-omics.Frontiers in nutrition · 2022Article
- Effects of pruning on mineral nutrients and untargeted metabolites in fresh leaves ofFrontiers in plant science · 2022Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
'Dancong' tea is a famous traditional Oolong tea. In order to keep the original taste of "ancient tea trees", most of the 'Dancong' tea plants are planted in a single plant pattern without pruning. The objective of this study was to explore the effects of long-term non-pruning on main quality constituents in 'Dancong' tea. The results showed that the contents of free amino acids, chlorophylls, and floral-honey aromatic substances in tea leaves of unpruned tea plants were higher than those in every year pruned tea plants, while the catechin content in leaves of pruned tea plants was higher than that in leaves of unpruned tea plants. Quantitative proteomics analysis showed that most enzymes involved in biosynthesis of catechins were downregulated in leaves of unpruned tea plants. Five proteins involved in chlorophyll metabolism and 12 proteins related to photosynthesis were upregulated, and the results suggested that higher chlorophyll content and more efficient photosynthetic energy conversion may be important for the higher accumulation of special quality components in leaves of unpruned tea plants. The findings of this study will advance our understanding of the mechanism of formation of different metabolites in leaves of unpruned and pruned tea plants.
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