Variation of Biochemical Components in Different Tea Varieties under Excessive Calcium Treatment
Shen Jiazhi
Hu Jianhui
Abstract：The annual tea seedlings of “Wuniuzao”,“Jinfeng” and“Pingyangtezao” were taken as ma-terials to study the effects of excessive calcium on the variation of biochemical components in shoots of different tea varieties.The results showed that the endurance to excessive calcium was different between different varie -ties.The excessive calcium had significant effects on the contents of tea polyphenols , amino acids, caffeine and protein , but no significant effects on soluble sugar content in “Wuniuzao”.For“Jinfeng”, the contents of all the biochemical components were not significantly affected by excessive calcium .For“Pingyangtezao”, the amino acids , caffeine and protein contents could be affected significantly , but the tea polyphenols and soluble sugar contents could not be affected significantly .The sensitivity of the 3 tea varieties responded to high con-centration calcium ion was in order of “Wuniuzao”>“Pingyangtezao”>“Jinfeng”.
Keywords：Excessive calciumTea varietyBiochemical components
Publication Date：2014-10-01
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：3( 74-76 )