Effect of Tea White Scab Disease Infection on Characteristic Biochemical Components of Tea Plant and Their Correlation Analysis
Yang Chun
Li Shuai
Meng Zehong
Zhang Xiaoqin
Liang Sihui
Li Yan
Xi Yanan
Shen Qiang
Abstract：This research aimed to investigate the effects of tea white scab disease infection on characteris-tic biochemical components in tea plant,and analyze the correlation between the components and injury extent.UV spectrophotometry and HPLC were used to determine the content of tea polyphenols,free amino acids,gallic acid,theobromine,caffeine,L-theanine,epigallocatechin(EGC),catechin(C),epicatechin(EC),epigallocatechin gallate(EGCG),(-)-gallocatechin gallate(GCG)and epigallocatechin gallate(ECG)in healthy tea leaves and the tea leaves at different damage levels caused by tea white scab disease.Furthermore,correlation analysis and path analysis were used to ascertain the relationship between the characteristic bio-chemical components and the hazard severity of tea white scab disease.The results indicated that the content of free amino acid and L-theanine in tea leaves increased by 12%to 54%and 42%to 83%respectively after the damage of tea white scab disease,while that of caffeine decreased by about 10%.From healthy fresh leaves to severely damaged leaves,the changes of theobromine,gallic acid,tea polyphenols,total catechins,ester cat-echins,EGCG,ECG and GCG contents were consistent with a tendency from decline to rise and then decline,and the highest contents were found in moderately damaged leaves.On the contrary,the changes of non-ester catechins,EGC and EC contents showed a tendency from rise to decline and then rise,and the lowest contents were also found in moderately damaged leaves.The correlation analysis showed that the contents of gallic acid and C were significantly and extremely significantly positively correlated with the disease index of tea white scab disease with the correlation coefficients as 0.680 and 0.831,respectively.The contents of free amino acids and L-theanine were extremely significantly negatively correlated with the disease index of tea white scab disease with the correlation coefficients as-0.990 and-0.913,respectively.The results of path analysis showed that L-theanine and gallic acid were the crucial biochemical factors affecting the hazard severity of tea white scab disease.
Keywords：Tea white scab diseaseBiochemical componentsGallic acidL-TheanineCorrelation a-nalysis
Publication Date：2023-12-28
Online Publishing Date：2026-05-22(First online date of this platform, not the publication date of the document)
Pages：7( 56-62 )