Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants
Nitrogen (N) forms are closely related to tea quality, however, little is known about the characteristics of quality chemical components in tea under the spatial heterogeneity of different N forms. In this study, a split-root system, high performance liquid chromatography (HPLC), and root analysis s...
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| Format: | Article |
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MDPI AG
2019-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/24/3/415 |
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| author | Li Ruan Kang Wei Liyuan Wang Hao Cheng Liyun Wu Hailin Li |
| author_facet | Li Ruan Kang Wei Liyuan Wang Hao Cheng Liyun Wu Hailin Li |
| author_sort | Li Ruan |
| collection | DOAJ |
| description | Nitrogen (N) forms are closely related to tea quality, however, little is known about the characteristics of quality chemical components in tea under the spatial heterogeneity of different N forms. In this study, a split-root system, high performance liquid chromatography (HPLC), and root analysis system (WinRHIZO) were used to investigate free amino acids (FAAs) and root length of tea plants under the spatial heterogeneity of different N forms. Uniform. (U.) ammonium (NH<sub>4</sub><sup>+</sup>) (both compartments had NH<sub>4</sub><sup>+</sup>), U. nitrate (NO<sub>3</sub><sup>−</sup>) (both compartments had NO<sub>3</sub><sup>−</sup>), Split. (Sp.) NH<sub>4</sub><sup>+</sup> (one of the compartments had NH<sub>4</sub><sup>+</sup>), and Sp. NO<sub>3</sub><sup>−</sup> (the other compartment had NO<sub>3</sub><sup>−</sup>) were performed. The ranking of total FAAs in leaves were as follows: U. NH<sub>4</sub><sup>+</sup> > Sp. NH<sub>4</sub><sup>+</sup>/Sp. NO<sub>3</sub><sup>−</sup> > U. NO<sub>3</sub><sup>−</sup>. The FAA characteristics of Sp. NH<sub>4</sub><sup>+</sup>/Sp. NO<sub>3</sub><sup>−</sup> were more similar to those of U. NO<sub>3</sub><sup>−</sup>. The contents of the important FAAs (aspartic acid, glutamic acid, and theanine) that determine the quality of tea, increased significantly in U. NH<sub>4</sub><sup>+</sup>. The total root length in U. NH<sub>4</sub><sup>+</sup> was higher than that in the other treatments. More serious root browning was found in U. NO<sub>3</sub><sup>−</sup>. In conclusion, NH<sub>4</sub><sup>+</sup> improved the accumulations of FAAs in tea leaves, which might be attributed to the root development. |
| first_indexed | 2024-12-11T06:06:05Z |
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| id | doaj.art-50d4854b1da544e893011cb10c10816f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T06:06:05Z |
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| spelling | doaj.art-50d4854b1da544e893011cb10c10816f2022-12-22T01:18:18ZengMDPI AGMolecules1420-30492019-01-0124341510.3390/molecules24030415molecules24030415Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) PlantsLi Ruan0Kang Wei1Liyuan Wang2Hao Cheng3Liyun Wu4Hailin Li5National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaNational Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaNational Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaNational Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaNational Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaNational Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, ChinaNitrogen (N) forms are closely related to tea quality, however, little is known about the characteristics of quality chemical components in tea under the spatial heterogeneity of different N forms. In this study, a split-root system, high performance liquid chromatography (HPLC), and root analysis system (WinRHIZO) were used to investigate free amino acids (FAAs) and root length of tea plants under the spatial heterogeneity of different N forms. Uniform. (U.) ammonium (NH<sub>4</sub><sup>+</sup>) (both compartments had NH<sub>4</sub><sup>+</sup>), U. nitrate (NO<sub>3</sub><sup>−</sup>) (both compartments had NO<sub>3</sub><sup>−</sup>), Split. (Sp.) NH<sub>4</sub><sup>+</sup> (one of the compartments had NH<sub>4</sub><sup>+</sup>), and Sp. NO<sub>3</sub><sup>−</sup> (the other compartment had NO<sub>3</sub><sup>−</sup>) were performed. The ranking of total FAAs in leaves were as follows: U. NH<sub>4</sub><sup>+</sup> > Sp. NH<sub>4</sub><sup>+</sup>/Sp. NO<sub>3</sub><sup>−</sup> > U. NO<sub>3</sub><sup>−</sup>. The FAA characteristics of Sp. NH<sub>4</sub><sup>+</sup>/Sp. NO<sub>3</sub><sup>−</sup> were more similar to those of U. NO<sub>3</sub><sup>−</sup>. The contents of the important FAAs (aspartic acid, glutamic acid, and theanine) that determine the quality of tea, increased significantly in U. NH<sub>4</sub><sup>+</sup>. The total root length in U. NH<sub>4</sub><sup>+</sup> was higher than that in the other treatments. More serious root browning was found in U. NO<sub>3</sub><sup>−</sup>. In conclusion, NH<sub>4</sub><sup>+</sup> improved the accumulations of FAAs in tea leaves, which might be attributed to the root development.https://www.mdpi.com/1420-3049/24/3/415nitrogen formsheterogeneityfree amino acidstea qualityroot development |
| spellingShingle | Li Ruan Kang Wei Liyuan Wang Hao Cheng Liyun Wu Hailin Li Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants Molecules nitrogen forms heterogeneity free amino acids tea quality root development |
| title | Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants |
| title_full | Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants |
| title_fullStr | Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants |
| title_full_unstemmed | Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants |
| title_short | Characteristics of Free Amino Acids (the Quality Chemical Components of Tea) under Spatial Heterogeneity of Different Nitrogen Forms in Tea (<i>Camellia sinensis</i>) Plants |
| title_sort | characteristics of free amino acids the quality chemical components of tea under spatial heterogeneity of different nitrogen forms in tea i camellia sinensis i plants |
| topic | nitrogen forms heterogeneity free amino acids tea quality root development |
| url | https://www.mdpi.com/1420-3049/24/3/415 |
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