浙江农业学报 ›› 2022, Vol. 34 ›› Issue (10): 2105-2111.DOI: 10.3969/j.issn.1004-1524.2022.10.04

• 作物科学 • 上一篇    下一篇

不同比例红蓝光对茶叶品质成分的影响与相关调控机理研究

葛诗蓓1(), 金迪迪2, 杨明来3, 王辉3, 张兰1, 韩文炎1, 李鑫1,*()   

  1. 1.中国农业科学院 茶叶研究所,浙江 杭州 310008
    2.安徽农业大学 生命科学学院,安徽 合肥 230036
    3.浙江长芯光电科技有限公司,浙江 杭州 310020
  • 收稿日期:2021-12-06 出版日期:2022-10-25 发布日期:2022-10-26
  • 通讯作者: 李鑫
  • 作者简介:*李鑫,E-mail: lixin@tricaas.com
    葛诗蓓(1993—),女,浙江磐安人,博士,助理研究员,主要从事园艺作物栽培生理和菌根共生研究。E-mail: geshibei@tricaas.com
  • 基金资助:
    浙江省重点研发计划(2021C02036);浙江省“三农六方”科技协作计划(2021SNLF014)

Effects and regulation mechanism of different proportions of red and blue light on quality components in tea (Camellia sinensis L.) plant

GE Shibei1(), JIN Didi2, YANG Minglai3, WANG Hui3, ZHANG Lan1, HAN Wenyan1, LI Xin1,*()   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China
    2. School of Life Sciences, Anhui Agricultual University, Hefei 230036, China
    3. Zhejiang Changxin Photoelectric Technology Co., Ltd., Hangzhou 310020, China
  • Received:2021-12-06 Online:2022-10-25 Published:2022-10-26
  • Contact: LI Xin

摘要:

光是茶树生长过程中的重要环境因子之一。本研究以龙井43为试验材料,设置不同比例红蓝光的补光处理,检测各处理下茶叶品质成分的含量和品质相关基因的表达量,以明确其对茶叶品质的影响,并初步探究其调控机理。结果显示,单一红光对茶叶品质无显著影响,但不同比例的红蓝光,尤其是红蓝光辐照度比为8∶1的处理显著(P<0.05)抑制了茶多酚的合成,促进了游离氨基酸的积累,降低了茶叶的酚氨比。研究结果为生产中利用补光的技术手段调控茶叶品质提供了一定的理论依据和技术支撑。

关键词: 茶树, 红蓝光, 品质成分, 游离氨基酸, 基因表达

Abstract:

Light is one of the important environmental factors in the growth and development of tea plants. In this study, Longjing 43 was treated with different proportions of red and blue light, and the contents of tea quality components and the expression levels of related genes in tea leaves were determined, to explore the effects of light quality on tea quality and its regulation mechanism. It was shown that the contents of free amino acids and tea polyphenols in tea leaves under supplement of pure red light were not significantly changed compared to the control. However, supplement of different proportions of red and blue light, especially with the irradiation ratio of 8∶1 (red light to blue light), significantly (P<0.05) suppressed the biosynthesis of tea polyphenols, increased the contents of free amino acids, and resulted in the reduction of the ratio of polyphenol to amino acid. This study provided theoretical basis and technical support for the use of supplementary light to regulate the quality of tea.

Key words: Camellia sinensis L., red and blue light, quality components, free amino acids, gene expression

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