Forty two tea varieties were analyzed by using 16 SSR primer sets derived from tea ESTs in this study, and 13 of the primer sets produced clear bands and 10 of them showed polymorphism, accounting for 76.9%. The PIC (polymorphism information content) for each polymorphic primer set varied from 0.522 to 0.866, with a average about 0.73. Totally 84 Genotypes and 74 alleles were detected in all materials by 10 polymorphic markers, with the range from 4 to 12 and from 3 to 10 for each polymorphic primer set, respectively. The genetic distance among 42 tea varieties varied from 0.074 to 0.667, averagely 0.363, suggesting that the materials used in the experiment possess a broad genetic variation. Based on the similarity coefficient about 0.55, all the tea varieties tested could be classified into 3 groups and most of them were in first group. The results of this study proved that the EST-SSR marker is very effective in evaluation of tea germplasms.
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http://dx.doi.org/10.1360/yc-007-0103 | DOI Listing |
Anal Methods
January 2025
School of Future Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Near-infrared (NIR) spectroscopy, with its advantages of non-destructive analysis, simple operation, and fast detection speed, has been widely applied in various fields. However, the effectiveness of current spectral analysis techniques still relies on complex preprocessing and feature selection of spectral data. While data-driven deep learning can automatically extract features from raw spectral data, it typically requires large amounts of labeled data for training, limiting its application in spectral analysis.
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January 2025
Tea Research Institute, Chinese Academy of Agricultural Science, Hangzhou 310008, China.
Matcha is a very popular tea food around the world, being widely used in the food, beverage, health food, and cosmetic industries, among others. At present, matcha shade covering methods, matcha superfine powder processing technology, and digital evaluations of matcha flavor quality are receiving research attention. However, research on the differences in flavor and quality characteristics of matcha from the same tea tree variety from different typical regions in China is relatively weak and urgently required.
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December 2024
College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
Different origins and qualities can lead to differences in the taste and aroma of tea; however, the impacts of origin and quality on the taste and aroma characteristics of Wuyi rock tea and Huizhou rock tea have rarely been studied. In this study, high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and sensory evaluation methods were used to compare the quality components of Wuyi rock tea and Huizhou rock tea. The sensory evaluation showed that they each have their own characteristics, but the overall acceptability of Wuyi rock tea is ahead of Huizhou rock tea ( < 0.
View Article and Find Full Text PDFInt J Mol Sci
December 2024
Jiangxi Provincial Key Laboratory of Oil-Tea Camellia Resource Cultivation and Utilization, Jiangxi Academy of Forestry, Nanchang 330032, China.
Color variation in plant leaves has a significant impact on their photosynthesis and plant growth. yellow-leaf mutants are ideal materials for studying the mechanisms of pigment synthesis and photosynthesis, but their mechanism of leaf variation is not clear. We systematically elucidated the intrinsic causes of leaf yellowing in the new variety 'Diecui Liuji' in terms of changes in its cell structure, pigment content, and transcript levels.
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January 2025
Department of Food Technology and Human Nutrition, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszow, Poland.
The addition of an extract to an emulsion is intended to improve its fragrance and care qualities. Green tea is a beverage known all over the world. It is tasty and has beneficial effects on human health due to its high polyphenol content.
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