Effects of tea garden soil on aroma components and related gene expression in tea leaves

  • Haibin Wang College of Life Sciences, Longyan University, Longyan, China
  • Xiaoting Chen College of Life Sciences, Longyan University, Longyan, China
  • Yuhua Wang College of Life Sciences, Longyan University, Longyan, China
  • Jianghua Ye College of Tea and Food, Wuyi University, Wuyishan, China
  • Xiao-li Jia College of Tea and Food, Wuyi University, Wuyishan, China
  • Qi Zhang College of Tea and Food, Wuyi University, Wuyishan, China
  • Haibin He Fujian Provincial Key Laboratory of Agroecological Processing and Safety Monitoring, Fujian Agriculture and Forestry University, Fuzhou, China

Abstract

In order to explore the effect of soil on the synthesis of aroma components in tea leaves, tea seedlings replanted in tea rhizosphere soil of different ages were used as research materials. Tea seedlings were replanted in soils aged 0, 4, 9, and 30 years, and after one year of growth, 34, 37, 29, and 26 substances were detected in the tea leaves, respectively, using gas chromatography-mass spectrometry (GC-MS). The relative contents of terpenoids and alcohols in the tea leaves dropped from 66.40% to 44.52% and 5.21% to 2.61%, respectively, as the age of the rhizosphere soil increased. Aldehydes, esters, and nitrogen compounds increased from 3.80% to 22.36%, 1.33% to 12.02%, and 3.13% to 19.96%, respectively, as the age of the rhizosphere soil increased. Gene differential expression measured by fluorescence quantitative PCR (qRT-PCR) showed that the number of nerolidol synthetase and linalool synthase genes in tea leaves increased significantly, and the terpineol synthetase, phellandrene synthase, myrcene synthetase, ocimene synthase, limonene synthetase, germacrene synthase, and farnesene synthase genes declined significantly with the increase in soil age. In summary, as the number of years tea had been planted in the soil increased, the soil significantly affected the expression of terpene synthase genes in tea leaves, and then the composition and content of aroma substances in tea leaves changed. The results provide a theoretical basis for the improvement of tea quality.

Published
2020-06-09
Section
Plant stress and tolerance