ArticlePlants (Basel, Switzerland)2023
Transcriptomic Analysis of the Effect of Pruning on Growth, Quality, and Yield of Wuyi Rock Tea.
Article in Plants (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 17 citations in OpenAlex.
- Influencing Factors and Regulatory Mechanisms of Fresh Tea Leaf Quality: A Review.Foods (Basel, Switzerland) · 2025Review
- Efficient Production of Vigorous Scions by Optimizing Leaf Retention inPlants (Basel, Switzerland) · 2025Article
- Metabolomic and transcriptomic analyses of peach leaves and fruits in response to pruning.BMC genomics · 2024Article
- Effect of Mechanical Damage in Green-Making Process on Aroma of Rougui Tea.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
12 authors at 3 institutions in 1 country.
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Abstract
Pruning is an important agronomic measure in tea plantation management. In this study, we analyzed the effect of pruning on gene expression in tea leaves from a transcriptomics perspective and verified the results of a transcriptomic analysis in terms of changes in physiological indicators of tea leaves. The results showed that pruning enhanced the gene expression of nine metabolic pathways in tea leaves, including fatty acid synthesis and carbohydrate metabolism, nitrogen metabolism, protein processing in the endoplasmic reticulum, and plant hormone signal transduction, thereby promoting the growth of tea plants and increasing tea yield. However, pruning reduced the gene expression of nine metabolic pathways, including secondary metabolites biosynthesis, flavonoid biosynthesis, phenylpropanoid biosynthesis, and sesquiterpenoid and triterpenoid biosynthesis, and lowered the content of caffeine, flavonoids, and free amino acids in tea plant leaves. In conclusion, pruning could promote the growth of tea plants and increase the yield of tea, but it was not conducive to the accumulation of some quality indicators in tea leaves, especially caffeine, flavonoids, and free amino acids, which, in turn, reduced the quality of tea. This study provides an important theoretical reference for the management of agronomic measures in tea plantations.
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