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安吉白茶阶段性白化过程中光合特性的变化
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  • 英文篇名:Changes in Photosynthetic Characteristics of Anji White Tea(Camellia Sinensis(L.) O. Kuntze) during Periodic Albinism
  • 作者:李勤 ; 程晓梅 ; 李永迪 ; 黄建安 ; 杨培迪 ; 刘仲华
  • 英文作者:Li Qin;Cheng Xiaomei;Li Yongdi;Huang Jianan;Yang Peidi;Liu Zhonghua;Tea Key Lab of the Ministry of National Teaching of Hunan Agricultural University;National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients;Hunan Co-Innovation Center for Utilization of Botanical Functional Ingredients;Tea Research Institute, Hunan Academy of Agriculture Sciences;
  • 关键词:安吉白茶 ; 阶段性白化 ; 光合特性
  • 英文关键词:Anji white tea;;Stage albinism;;Photosynthetic characteristics
  • 中文刊名:FZZW
  • 英文刊名:Molecular Plant Breeding
  • 机构:湖南农业大学教育部茶学重点实验室;国家植物功能成分利用工程技术研究中心;湖南省植物功能成分利用协同创新中心;湖南省农业科学院茶叶研究所;
  • 出版日期:2018-08-21 15:41
  • 出版单位:分子植物育种
  • 年:2019
  • 期:v.17
  • 基金:国家自然科学基金(31200522);; 湖南省教育厅科研项目(15B116);; 湖南省财政厅科技专项(湘财教指[2016]175号);; 湖南农业大学校青年基金项目(15QN28)共同资助
  • 语种:中文;
  • 页:FZZW201910039
  • 页数:8
  • CN:10
  • ISSN:46-1068/S
  • 分类号:287-294
摘要
为阐明安吉白茶阶段性白化过程中光合特性的变化,本研究以特殊茶树资源安吉白茶为材料,研究其阶段性白化过程中叶绿体超微结构、光合作用、光合色素和生化成分的变化。结果表明,安吉白茶白化阶段叶绿体发育受阻,已发育的叶绿体超微结构被破坏,复绿阶段则逐渐恢复正常;净光合速率、气孔导度和蒸腾作用在阶段性白化过程中整体呈上升趋势,而在白化期显著下降;胞间CO2浓度在阶段性白化过程中整体呈下降趋势,而在白化期有所升高;光合色素和茶多酚含量在阶段性白化过程中整体逐渐上升,而在白化期显著降低;总氨基酸和茶氨酸含量在阶段性白化过程中整体逐渐下降,而在白化期显著升高。为安吉白茶叶色突变和高氨基酸含量形成机制研究提供了一定的理论基础。
        In order to elucidate the changes of photosynthetic characteristics during the periodic albinism of Anji white tea, this study took Anji white tea(special tea tree resources) as materials, and investigated the changes of chloroplast ultrastructure, photosynthesis, photosynthetic pigments and biochemical components in Anji white tea during periodic albinism. The results showed that the development of chloroplast was hindered and the ultrastructure of chloroplast was destroyed in the albinistic stage, but it gradually returned to normal in the re-green stage. The net photosynthetic rate, stomatal conductance, and transpiration gradually increased during periodic albinism, while decreased significantly in the albinistic stage. The concentration of intercellular CO2 showed a downward trend during periodic albinism, while slightly increased in the albinistic stage. The photosynthetic pigments and tea polyphenols were significantly increased during periodic albinism, while significantly decreased in the albinistic stage. The total amino acid and theanine content gradually decreased during the periodic albinism,while significantly increased in the albinistic stage. It might provide a theoretical basis for the research on the for mation mechanism of color mutation and high amino acid content in Anji white tea.
引文
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