Comprehensive dissection of variation and accumulation of free amino acids in tea accessions

Comprehensive dissection of variation and accumulation of free amino acids in tea accessions

Free amino acids (FAAs) positively determine the tea quality, notably theanine (Thea), endowing umami taste of tea infusion, which is the profoundly prevalent research in albino tea genetic resources. Therefore, 339 tea accessions were collected to study FAAs level for deciphering its variation and...

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Veröffentlicht in:Horticulture research 2024-01, Vol.11 (1), p.uhad263
Hauptverfasser: Huang, Rong, Wang, Zhihua, Wen, Weiwei, Yao, Mingzhe, Liu, Haoran, Li, Fang, Zhang, Shuran, Ni, Dejiang, Chen, Liang
Format: Artikel
Sprache:eng
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Zusammenfassung:Free amino acids (FAAs) positively determine the tea quality, notably theanine (Thea), endowing umami taste of tea infusion, which is the profoundly prevalent research in albino tea genetic resources. Therefore, 339 tea accessions were collected to study FAAs level for deciphering its variation and accumulation mechanism. Interestingly, alanine (Ala) and Thea which had the highest diversity index ( ) value among three varieties of (L.) O. Kuntze were significantly higher than wild relatives (  
ISSN:2662-6810
2052-7276
2052-7276
DOI:10.1093/hr/uhad263