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Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production

Finding promising purple tea germplasm that would target new tea products for diversification and value addition boost the tea industry’s economic growth. Accordingly, 10 tea germplasm viz. TRA St. 817, TRA St. 293, TRA St. 400, TRA 177/3, TRA 376/2, TRA 376/3, TRA 427/7, TRA P7, TRA P8, and TV1 wer...

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Autores principales: Patel, Pradeep Kumar, Siddiqui, Shahida Anusha, Kuča, Kamil, Sabhapondit, Santanu, Sarma, Rupak, Gogoi, Boby, Singh, Shobhit Kumar, Bordoloi, Ranjeet Kumar, Saikia, Jayanta Kumar, Gogoi, Romen Chandra, Bhardwaj, Kanchan, Yang, Jie, Tao, Yang, Manickam, Sivakumar, Das, Buddhadeb
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9471081/
https://www.ncbi.nlm.nih.gov/pubmed/36118770
http://dx.doi.org/10.3389/fnut.2022.990529
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author Patel, Pradeep Kumar
Siddiqui, Shahida Anusha
Kuča, Kamil
Sabhapondit, Santanu
Sarma, Rupak
Gogoi, Boby
Singh, Shobhit Kumar
Bordoloi, Ranjeet Kumar
Saikia, Jayanta Kumar
Gogoi, Romen Chandra
Bhardwaj, Kanchan
Yang, Jie
Tao, Yang
Manickam, Sivakumar
Das, Buddhadeb
author_facet Patel, Pradeep Kumar
Siddiqui, Shahida Anusha
Kuča, Kamil
Sabhapondit, Santanu
Sarma, Rupak
Gogoi, Boby
Singh, Shobhit Kumar
Bordoloi, Ranjeet Kumar
Saikia, Jayanta Kumar
Gogoi, Romen Chandra
Bhardwaj, Kanchan
Yang, Jie
Tao, Yang
Manickam, Sivakumar
Das, Buddhadeb
author_sort Patel, Pradeep Kumar
collection PubMed
description Finding promising purple tea germplasm that would target new tea products for diversification and value addition boost the tea industry’s economic growth. Accordingly, 10 tea germplasm viz. TRA St. 817, TRA St. 293, TRA St. 400, TRA 177/3, TRA 376/2, TRA 376/3, TRA 427/7, TRA P7, TRA P8, and TV1 were evaluated in terms of gas exchange parameters, multiplication performance, and biochemical markers such as chlorophyll, carotenoids, and anthocyanin content, which are related to the purple tea quality. The investigated gas exchange and biochemical parameters revealed significant differences. Germplasm TRA St.817 was physiologically more efficient (24.7 μmol m(–2) s(–1)), followed by TRA St. 293, exhibiting the highest net photosynthesis, water use efficiency (19.02 μmol mmol(–1)), carboxylation efficiency (0.73), chlorophyll fluorescence or photochemical efficiency of PSII (0.754) and mesophyll efficiency (ci/gs ratio: 2.54). Net photosynthesis was positively correlated with water use efficiency, carboxylation efficiency, mesophyll efficiency, and photochemical efficiency of PSII (r = 0.965(**), 0.937(**), 0.857(**), 0.867(**); P = 0.05), respectively, but negatively correlated with the transpiration ratio (r = −0.878(**); P = 0.05) based on Pearson correlation analysis. The total anthocyanin content (4764.19 μg.g(–1) fresh leaf weight) and carotenoid content (3.825 mg.g(–1) fresh leaf weight) were highest in the TRA St.817 germplasm, followed by germplasm TRA St. 293 (2926.18 μg.g(–1) FW). In contrast, total chlorophyll content was significantly low (1.779 mg.g(–1) fresh weight), which is very suitable for manufacturing purple tea. The highest carotenoid concentration in TRA St. 817 was 3.825 mg.g(–1) FW, followed by TRA P8 (3.475 mg.g(–1) FW), favoring the formation of more volatile flavor constituents. The promising germplasm, TRA St 817, has a multiplication success rate of 91.4% through cleft grafting. The outcome reveals that TRA St.817 is a promising germplasm that can be used to make speciality teas, i.e., purple tea.
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spelling pubmed-94710812022-09-15 Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production Patel, Pradeep Kumar Siddiqui, Shahida Anusha Kuča, Kamil Sabhapondit, Santanu Sarma, Rupak Gogoi, Boby Singh, Shobhit Kumar Bordoloi, Ranjeet Kumar Saikia, Jayanta Kumar Gogoi, Romen Chandra Bhardwaj, Kanchan Yang, Jie Tao, Yang Manickam, Sivakumar Das, Buddhadeb Front Nutr Nutrition Finding promising purple tea germplasm that would target new tea products for diversification and value addition boost the tea industry’s economic growth. Accordingly, 10 tea germplasm viz. TRA St. 817, TRA St. 293, TRA St. 400, TRA 177/3, TRA 376/2, TRA 376/3, TRA 427/7, TRA P7, TRA P8, and TV1 were evaluated in terms of gas exchange parameters, multiplication performance, and biochemical markers such as chlorophyll, carotenoids, and anthocyanin content, which are related to the purple tea quality. The investigated gas exchange and biochemical parameters revealed significant differences. Germplasm TRA St.817 was physiologically more efficient (24.7 μmol m(–2) s(–1)), followed by TRA St. 293, exhibiting the highest net photosynthesis, water use efficiency (19.02 μmol mmol(–1)), carboxylation efficiency (0.73), chlorophyll fluorescence or photochemical efficiency of PSII (0.754) and mesophyll efficiency (ci/gs ratio: 2.54). Net photosynthesis was positively correlated with water use efficiency, carboxylation efficiency, mesophyll efficiency, and photochemical efficiency of PSII (r = 0.965(**), 0.937(**), 0.857(**), 0.867(**); P = 0.05), respectively, but negatively correlated with the transpiration ratio (r = −0.878(**); P = 0.05) based on Pearson correlation analysis. The total anthocyanin content (4764.19 μg.g(–1) fresh leaf weight) and carotenoid content (3.825 mg.g(–1) fresh leaf weight) were highest in the TRA St.817 germplasm, followed by germplasm TRA St. 293 (2926.18 μg.g(–1) FW). In contrast, total chlorophyll content was significantly low (1.779 mg.g(–1) fresh weight), which is very suitable for manufacturing purple tea. The highest carotenoid concentration in TRA St. 817 was 3.825 mg.g(–1) FW, followed by TRA P8 (3.475 mg.g(–1) FW), favoring the formation of more volatile flavor constituents. The promising germplasm, TRA St 817, has a multiplication success rate of 91.4% through cleft grafting. The outcome reveals that TRA St.817 is a promising germplasm that can be used to make speciality teas, i.e., purple tea. Frontiers Media S.A. 2022-08-31 /pmc/articles/PMC9471081/ /pubmed/36118770 http://dx.doi.org/10.3389/fnut.2022.990529 Text en Copyright © 2022 Patel, Siddiqui, Kuča, Sabhapondit, Sarma, Gogoi, Singh, Bordoloi, Saikia, Gogoi, Bhardwaj, Yang, Tao, Manickam and Das. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Patel, Pradeep Kumar
Siddiqui, Shahida Anusha
Kuča, Kamil
Sabhapondit, Santanu
Sarma, Rupak
Gogoi, Boby
Singh, Shobhit Kumar
Bordoloi, Ranjeet Kumar
Saikia, Jayanta Kumar
Gogoi, Romen Chandra
Bhardwaj, Kanchan
Yang, Jie
Tao, Yang
Manickam, Sivakumar
Das, Buddhadeb
Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
title Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
title_full Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
title_fullStr Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
title_full_unstemmed Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
title_short Physiological and biochemical evaluation of high anthocyanin pigmented tea (Camellia sinensis L. O. Kuntze) germplasm for purple tea production
title_sort physiological and biochemical evaluation of high anthocyanin pigmented tea (camellia sinensis l. o. kuntze) germplasm for purple tea production
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9471081/
https://www.ncbi.nlm.nih.gov/pubmed/36118770
http://dx.doi.org/10.3389/fnut.2022.990529
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