Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and antioxidant capacity in steamed green teas.

To explore the effects of harvest seasons and etiolated cultivars on the volatile compounds of steamed green teas, this study analyzed comprehensively the volatile compounds of steamed green teas using simultaneous distillation extraction-gas chromatography-mass spectrometry (SDE-GC-MS) and chemometrics analytical techniques in combination with odor activity value (OAV). Additionally, the antioxidant capacity of the steamed green teas was evaluated. The results showed that 95 volatile compounds were identified, among which aldehydes, ketones, alcohols, and acids were the main types in steamed green teas made from etiolated tea cultivars.

The Flavor Characteristics, Antioxidant Capability, and Storage Year Discrimination Based on Backpropagation Neural Network of Organic Green Tea () during Long-Term Storage.

The storage period of tea is a major factor affecting tea quality. However, the effect of storage years on the non-volatile major functional components and quality of green tea remains largely unknown. In this study, a comparative analysis of organic green teas with varying storage years (1-16 years) was conducted by quantifying 47 functional components, using electronic tongue and chromatic aberration technology, alongside an evaluation of antioxidative capacity.

Changes in profiles of volatile compounds and prediction of the storage year of organic green tea during the long-term storage.

In the present study, the volatile compounds in organic green tea with a continuous storage period (ranging from 1 to 16 years) were comprehensively analyzed and compared through SDE-GC-MS and chemometrics. The results revealed that the total of 124 volatiles were identified, and their total amount was increased with the prolongation of the storage years. Ketones, alcohols, esters, and aromatic hydrocarbons were the main types of volatiles in organic green tea, among which 26 volatile compounds were significantly correlated with storage years, and six volatile compounds that were most seriously affected by the storage years.

Knocking Out Impairs Rice Growth and Development but Enhances Its Resistance to Planthoppers.

Leucine-rich repeat receptor-like kinases (LRR-RLKs) are an important subfamily of receptor-like kinases (RLKs) in plants that play key roles in sensing different biotic and abiotic stress. However, the role of LRR-RLKs in herbivore-induced plant defense remains largely elusive. Here, we found that the expression of a rice gene, , was induced by mechanical wounding, but was slightly suppressed by the infestation of gravid females of brown planthopper (BPH, ) or white-backed planthopper (WBPH, ).

Tea green leafhopper-induced synomone attracts the egg parasitoids, mymarids to suppress the leafhopper.

Background: The tea green leafhopper, Empoasca flavescens is the most important pest of tea plants in China. Mymarid attractants based on herbivore-induced plant volatiles (HIPVs) from leafhopper feeding and oviposition-induced plant volatiles (OIPVs) were formulated and tested as a novel pest control agent against the leafhopper in tea plantations.

Results: Results showed that two mymarid species, Stethynium empoascae and Schizophragma parvula, had a reducing effect on leafhopper populations.

Spatiotemporal Dynamics of Phthalate Esters in Tea Plants Growing Different Geographical Environments and an Attempt on Their Risk Assessment.

The phthalate esters (PAEs) have become ubiquitous pollutants. In the present work, we investigated their pollution on teas. Dimethyl phthalate (DMP), diethyl phthalate (DEP), diisobutyl phthalate (DiBP), di--butyl phthalate (DBP), and di-(2-ethyl) hexyl phthalate (DEHP) were detected in all fresh tea leaves with DBP being the major congener of PAEs in teas followed by DiBP and DEHP.

A push-pull strategy for controlling the tea green leafhopper (Empoasca flavescens F.) using semiochemicals from Tagetes erecta and Flemingia macrophylla.

Background: The tea green leafhopper, Empoasca flavescens is the most important pest in Chinese tea plantations. For decades its control has been executed almost exclusively through pesticide applications. A semiochemical-based 'push-pull' strategy was tested on the leafhopper in the study.