Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea
| Autor: | Kai-Rong Wang, Yue-Yue Sheng, Yue-Rong Liang, Long-Jie Zhang, Jian-Guang Hu, Xin-Qiang Zheng, Yun-Long Shi |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
camellia sinensis black tea hybrid green tea Ecology (disciplines) fungi Plant culture food and beverages 04 agricultural and veterinary sciences Horticulture Biology anthocyanins 040401 food science 01 natural sciences SB1-1110 carbohydrates (lipids) 0404 agricultural biotechnology Plant science Botany fermentation 010606 plant biology & botany |
| Zdroj: | Folia Horticulturae, Vol 32, Iss 2, Pp 279-290 (2020) |
| ISSN: | 2083-5965 |
| Popis: | Anthocyanins are important bioactive supplements that are consumed from multiple foods and beverage products. Screening tea cultivars producing a high level of anthocyanins can help to enrich the edible bioactive supplements. ‘Zijuan’ (ZJ) is a tea cultivar growing purple shoots rich in anthocyanins, but it is susceptible to freezing winter and sprouts late in spring. Hybridisation using ‘ZJ’ as the female parent and an early sprouting cultivar ‘Wuniuzao’ as the male parent was carried out, and four hybrids with purple leaves were obtained. The quality of anthocyanins, catechins, caffeine and amino acids in shoots with three leaves and a bud of the purple leaf hybrids obtained were determined based on the field investigation on sprouting time in spring, winter resistance and leaf yield. It showed that hybrid ‘B-2’ sprouted earlier in the spring, contained a higher level of anthocyanins and also showed good performance in winter resistance than its female parent ‘ZJ’. It also showed that black tea processing induced a marked decrease in foliar anthocyanins, but green tea processing had little effect on the foliar anthocyanins. Purple tea leaves should be prepared into unfermented green tea instead of fermented black tea to preserve the high level of anthocyanins in the final tea products. |
| Databáze: | OpenAIRE |
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