Open Access

Screening tea hybrid with abundant anthocyanins and investigating the effect of tea processing on foliar anthocyanins in tea

Jian-Guang Hu
Jian-Guang Hu
, 
Long-Jie Zhang
Long-Jie Zhang
, 
Yue-Yue Sheng
Yue-Yue Sheng
, 
Kai-Rong Wang
Kai-Rong Wang
, 
Yun-Long Shi
Yun-Long Shi
, 
Yue-Rong Liang
Yue-Rong Liang
 and 
Xin-Qiang Zheng
Xin-Qiang Zheng
   | Nov 06, 2020
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Article Category: Research Article
Published Online: Nov 06, 2020
Page range: 279 - 290
Received: Jul 04, 2020
Accepted: Oct 01, 2020
DOI: https://doi.org/10.2478/fhort-2020-0025
Keywords
© 2020 Jian-Guang Hu et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Figure 1

Experimental procedure and the production of tested hybrids. Eight hybrids were obtained by hybridisation with ‘ZJ’ and ‘WNZ’. During 2014–2016, the phenological phase and winter resistance of the hybrids with purple leaves were observed and no further observations of green leaf hybrids were made. ‘B-1’ was not included in the yield test and chemical test because its sprouting time was later than its female parent ‘ZJ’.
Experimental procedure and the production of tested hybrids. Eight hybrids were obtained by hybridisation with ‘ZJ’ and ‘WNZ’. During 2014–2016, the phenological phase and winter resistance of the hybrids with purple leaves were observed and no further observations of green leaf hybrids were made. ‘B-1’ was not included in the yield test and chemical test because its sprouting time was later than its female parent ‘ZJ’.

Figure 2

Tea shoot colour of the tested hybrids and their parents. From the hybridisation with female parent ‘ZJ’ and male parent ‘WNZ’, eight hybrids were obtained, of which four grew green leaves and the other four grew purple leaves. The hybrids were categorised by their leaf colour, with ‘A’ referring to light purple leaf hybrid, ‘B’ referring to dark purple leaf hybrid, ‘C’ referring to light green leaf hybrid and ‘D’ referring to deep green leaf hybrid.
Tea shoot colour of the tested hybrids and their parents. From the hybridisation with female parent ‘ZJ’ and male parent ‘WNZ’, eight hybrids were obtained, of which four grew green leaves and the other four grew purple leaves. The hybrids were categorised by their leaf colour, with ‘A’ referring to light purple leaf hybrid, ‘B’ referring to dark purple leaf hybrid, ‘C’ referring to light green leaf hybrid and ‘D’ referring to deep green leaf hybrid.

Figure 3

Scoring system for identifying development stages of tea shoots. The dormant overwintered bud was scored Zero point. When the overwintered bud broke dormancy and began to swell, it scored 0.5 point. When the scale leaf was opened, it scored 1.0 point. When the fish leaf was initially opened, it scored 1.5 point and as the fish leaf was fully opened, it scored 2.0 point. The rest was scored by analogy.
Scoring system for identifying development stages of tea shoots. The dormant overwintered bud was scored Zero point. When the overwintered bud broke dormancy and began to swell, it scored 0.5 point. When the scale leaf was opened, it scored 1.0 point. When the fish leaf was initially opened, it scored 1.5 point and as the fish leaf was fully opened, it scored 2.0 point. The rest was scored by analogy.

Figure 4

HPLC profile of anthocyanins. 1. Pelargonidin 3,5-di-O-glucoside; 2. cyanidin 3-O-galactoside; 3. cyanidin 3-O-glucoside; 4. delphinidin; 5. cyanidine; 6. pelargonidin; 7. peonidin; 8. malvidin; peaks A–D were not identified owing to lack of reference compounds.
HPLC profile of anthocyanins. 1. Pelargonidin 3,5-di-O-glucoside; 2. cyanidin 3-O-galactoside; 3. cyanidin 3-O-glucoside; 4. delphinidin; 5. cyanidine; 6. pelargonidin; 7. peonidin; 8. malvidin; peaks A–D were not identified owing to lack of reference compounds.

Figure 5

HPLC profile of catechins and caffeine references. 1. theobromine; 2. gallocatechin (GC); 3. theophylline; 4. epigallocatechin (EGC); 5. theacrine; 6. catechin (C); 7. caffeine; 8. epicatechin (EC); 9. epigallocatechin gallate (EGCG); 10. gallocatechin gallate (GCG); 11. epicatechin gallate (ECG); 12. catechin gallate (CG).
HPLC profile of catechins and caffeine references. 1. theobromine; 2. gallocatechin (GC); 3. theophylline; 4. epigallocatechin (EGC); 5. theacrine; 6. catechin (C); 7. caffeine; 8. epicatechin (EC); 9. epigallocatechin gallate (EGCG); 10. gallocatechin gallate (GCG); 11. epicatechin gallate (ECG); 12. catechin gallate (CG).

Figure 6

The total content of anthocyanins in fresh leaf, green tea and black tea. The data marked with different lower case alphabetic letters were significantly different at p < 0.05 (n = 3).
The total content of anthocyanins in fresh leaf, green tea and black tea. The data marked with different lower case alphabetic letters were significantly different at p < 0.05 (n = 3).

Figure 7

Changes in the total content of anthocyanins during black tea processing using leaves of hybrid ‘B-2’. The data marked with different lower case alphabetic letters were significantly different at p < 0.05 (n = 3).
Changes in the total content of anthocyanins during black tea processing using leaves of hybrid ‘B-2’. The data marked with different lower case alphabetic letters were significantly different at p < 0.05 (n = 3).

Figure 8

Changes in the total content of anthocyanins during black tea processing using leaves of cultivar ‘WNZ’. The data marked with different lower case alphabetic letters were significantly different at p < 0.05 (n = 3).
Changes in the total content of anthocyanins during black tea processing using leaves of cultivar ‘WNZ’. The data marked with different lower case alphabetic letters were significantly different at p < 0.05 (n = 3).

Fresh leaf yield (g · block−1, mean ± SD)*

YearZJB-2B-3WNZA-1
20182,133.0 ± 68.5 a2,097.7 ± 56.4 b1,986.7 ± 60 c1,913.7 ± 75 d1,798.3 ± 50.4 e
20192,551.3 ± 43 a2,564.3 ± 39.1 a2,415.7 ± 41.5 b2,316.3 ± 38.6 c2,190.3 ± 42.5 d

The concentration of anthocyanins in fresh tea leaves (μg · g−1, FW)*

CultivarPelargonidin 3,5-di-O-glucosideCyanidin 3-O-galactosideCyanidin 3-O-glucosideDelphinidinCyanidinePelargonidinPeonidinMalvidinTotal
A1925.63 ± 91.19 b211.66 ± 21.50 c0.48 ± 0.02 b18.56 ± 5.1 0ab12.22 ± 1.37 ab741.67 ± 17.58 a0.21 ± 0.18 b1,036.21 ± 36.87 b2,946.64 ± 173.45 c
B-21,489.46 ± 49.93 a494.38 ± 4.13 a151.32 ± 4.92 a20.08 ± 0.84 ab17.77 ± 2.60 ab808.29 ± 1.26 a2.19 ± 0.18 a1,315.06 ± 7.85 a4,298.55 ± 53.49 a
B-31,413.12 ± 101.23 a389.09 ± 28.98 b177.63 ± 15.87 a17.07 ± 0.28 ab12.93 ± 1.55 ab571.11 ± 32.08 b3.23 ± 0.74 a1,084.93 ± 69.14 b3,669.12 ± 249.87 b
WNZ170.25 ± 16.51 c58.09 ± 2.97 d1.12 ± 0.15 b6.89 ± 0.21 b4.29 ± 0.12 b70.79 ± 6.66 d0.19 ± 0.05 b159.26 ± 13.67 c470.88 ± 39.82 d
ZJ1,337.24 ± 38.00 a385.31 ± 18.83 b150.48 ± 6.84 a35.80 ± 12.89 a26.98 ± 8.97 a461.33 ± 30.89 c0.74 ± 0.20b938.94 ± 79.95 b3,336.82 ± 152.45 bc

Shoot development score

Cultivars or hybridsZJWNZA-1B-1B-2B-3
201520162015201620152016201520162015201620152016
10th March001.3 ± 0.32.2 ± 0.40.2 ± 0.20.6 ± 0.4000000
15th March002 ± 0.32.8 ± 0.40.7 ± 0.31.1 ± 0.4000.6 ± 0.30.5 ± 0.30.4 ± 0.20.3 ± 0.3
20th March002.5 ± 0.33.4 ± 0.41.2 ± 0.31.7 ± 0.2001.1 ± 0.31.3 ± 0.40.9 ± 0.20.9 ± 0.3
25th March0.4 ± 0.20.4 ± 0.53 ± 0.34.4 ± 0.31.7 ± 0.32.2 ± 0.30.7 ± 0.20.3 ± 0.31.6 ± 0.32 ± 0.41.4 ± 0.31.5 ± 0.4
30th March0.9 ± 0.20.8 ± 0.33.7 ± 0.25 ± 0.32.2 ± 0.32.9 ± 0.41.2 ± 0.30.8 ± 0.32.2 ± 0.22.7 ± 0.22.1 ± 0.32 ± 0.4
4th April1.9 ± 0.21.3 ± 0.34.7 ± 0.35.7 ± 0.42.9 ± 0.33.4 ± 0.51.9 ± 0.31.3 ± 0.33.3 ± 0.43.3 ± 0.43.1 ± 0.52.5 ± 0.4
9th April3 ± 0.32.5 ± 0.35.7 ± 0.36.1 ± 0.44 ± 0.34.3 ± 0.52.9 ± 0.32.5 ± 0.44.3 ± 0.44.5 ± 0.44.2 ± 0.53.6 ± 0.5
14th April4.2 ± 0.34.5 ± 0.46.2 ± 0.36.3 ± 0.55 ± 0.35.5 ± 0.34 ± 0.33.7 ± 0.45.3 ± 0.45.8 ± 0.45.3 ± 0.55.5 ± 0.4

Contents of caffeine and catechins in various hybrids and cultivars (mg · g−1, FW)*

CultivarCaffeineGCEGCCECEGCGGCGECGCGTotal Catechins
A-18.85 ± 0.02 b2.83 ± 0.03 a6.13 ± 0.14 b2.37 ± 0.02 a9.82 ± 0.08 a8.19 ± 0.21 c0.25 ± 0.01 c14.06 ± 0.15 b0.19 ± 0.01 c43.84 ± 0.66 b
B-28.78 ± 0.09 b1.29 ± 0.03 c4.88 ± 0.12 c0.69 ± 0.04 d3.77 ± 0.12 c5.71 ± 0.39 e2.47 ± 0.16 a6.08 ± 0.43 e0.31 ± 0.07 b25.19 ± 1.36 d
B-39.18 ± 0.04 a2.12 ± 0.39 b6.62 ± 0.81 b0.67 ± 0.04 d6.43 ± 0.04 c11.49 ± 0.33 b0.23 ± 0.00 c8.21 ± 0.02 d0.07 ± 0.00 d35.84 ± 1.59 c
WNZ8.62 ± 0.08 b1.32 ± 0.05 c4.04 ± 0.17 c1.06 ± 0.07 c9.91 ± 0.63 a6.49 ± 0.33 d0.13 ± 0.00 c12.11 ± 0.90 c0.05 ± 0.00 d35.11 ± 2.16 c
ZJ9.18 ± 0.25 a2.98 ± 0.04 a8.30 ± 0.06 a1.95 ± 0.01 b8.45 ± 0.05 b23.73 ± 0.52 a0.83 ± 0.02 b17.27 ± 0.32 a1.62 ± 0.03 a65.13 ± 0.92 a

Content of amino acids and the ratio of catechins to amino acids (mean ± SD)*

CultivarAmino acids (mg · g−1, FW)C/A ratio
A-19.80 ± 0.20 a4.47 ± 0.13 bc
B-26.10 ± 0.00 c4.12 ± 0.23 c
B-38.00 ± 0.30 b4.48 ± 0.04 bc
WNZ7.30 ± 0.50 b4.80 ± 0.03 b
ZJ8.40 ± 0.30 b7.75 ± 0.14 a
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