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Agronomy
Special Issues
Mineral Nutrient and Quality Control in Tea Plant
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Mineral Nutrient and Quality Control in Tea Plant

A special issue of Agronomy (ISSN 2073-4395). This special issue belongs to the section "Horticultural and Floricultural Crops".

Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 1348

Special Issue Editors

Prof. Dr. Chunmei Gong

E-Mail Website
Guest Editor
College of Horticulture, Northwest A&F University, Yangling, Xianyang 712100, China
Interests: the secondary metabolism of tea plants under abiotic stress and nutrient supply; the leaf functional development of tea plants
Dr. Meiya Liu

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, China
Interests: the utilization and assimilation of nutrient elements; the formation of tea quality
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Mineral nutrients are essential for tea plant growth and development. Tea yield and quality have been advanced by the supply of mineral nutrients through fertilizer application. The effects of sole nutrient elements on tea yield and quality have been clarified, such as N, P, K, etc. To establish better tea plantation with a smaller input of resources, the interaction effects of two or more mineral elements and between mineral nutrients and environmental cues on tea plant growth or quality have received increasing interest. Hence, this Special Issue mainly focused on the interaction effects of mineral nutrients on tea plant growth and tea quality, including three types of research articles covering the sole/interaction effects of mineral nutrients on the secondary metabolism of tea, the interaction effects between mineral nutrients and environmental cues on tea yield and quality, and physiology and molecular mechanisms regulating the assimilation of nutrient elements and the formation of tea quality. This issue will help to increase the use efficiency of mineral nutrients in tea plants, reduce the application of fertilizer and improve tea quality, and promote the sustainable development of tea production.

Prof. Dr. Chunmei Gong
Dr. Meiya Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Agronomy is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • nutrient absorption and assimilation
  • secondary metabolism
  • tea quality
  • growth and development

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Published Papers (1 paper)

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Research

13 pages, 5753 KiB  
Article
Development of Assessment Criteria for Managing the Quality of Taishan Black Tea
by Xiaochen Wen, Tongtong Xie, Xinying Chen, Jie Li, Xiaoyang Han and Haiwei Sun
Agronomy 2024, 14(2), 360; https://doi.org/10.3390/agronomy14020360 - 10 Feb 2024
Viewed by 1020
Abstract
In order to obtain the quality information of Taishan black tea and provide data support for the establishment of assessment criteria for quality control of Taishan black tea, in this study, 45 samples of Taishan black tea were collected during the summer to [...] Read more.
In order to obtain the quality information of Taishan black tea and provide data support for the establishment of assessment criteria for quality control of Taishan black tea, in this study, 45 samples of Taishan black tea were collected during the summer to investigate their quality characteristics. The results showed that the Taishan black tea typically exhibited a dark-brown, curly appearance and a uniform texture. The tea soup displayed a bright orange-red color. The tea was mainly described as having a fruity aroma, followed by a caramel flavor, sweet aroma, flowery flavor, and clean aroma, with a strong and enduring fragrance. The taste profile was mostly heavy and mellow or heavy and strong, with fewer samples exhibiting slight bitterness and astringency. The tea leaves were characterized by a reddish-auburn color, a soft texture, and an even appearance. The main biochemical components of the Taishan black tea fell within the following ranges: water extracts (38.65–43.35%), free amino acids (1.41–3.45%), tea polyphenols (9.80–15.05%), catechins (6.11–9.03%), and caffeine (1.65–3.05%). The phenolic acid/amino acid ratio was 2.31–6.65%. Catechins and tea polyphenols emerged as critical indicators influencing taste quality, followed by amino acids, water extracts, and caffeine. The aroma analysis identified common compounds, such as 3-methyl-butanal, 2-methyl-butanal, decanal, 2-methyl-propanal, 1-octen-3-ol, and β-ionone, in most samples. These compounds exhibited relatively high contents and high odor activity values, making them the primary contributors to the tea’s aroma. This investigation into the quality of Taishan black tea offers valuable scientific insights, providing a foundation for the standardization of Taishan black tea’s quality. Full article
(This article belongs to the Special Issue Mineral Nutrient and Quality Control in Tea Plant)
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