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Tea quality is closely related to the growth and ecological environment of tea plant (Camellia sinensis). The difference between day and night temperature (DIF) affects the synthesis and accumulation of tea plant metabolites, which in turn affects the quality of tea. In this study, Fuyun No. 6 was selected as the research object, and four DIF treatments (0 ℃, 5 ℃, 10 ℃ and 15 ℃) were simulated to explore the effects of DIF on photosynthesis and volatile and non-volatilequality components of tea fresh leaves. The results showed that the net photosynthetic rate (Pn), stomata conductance (Gs) and transpiration rate (Tr) of tea plants increased significantly with the increase of DIF (P<0.05). Increasing DIF significantly increased the contents of chlorophyll a (Chl a), chlorophyll b (Chl b), chlorophyll (a+b) [Chl (a+b)] and carotenoids (Car), and reached the maximum when DIF was 10 ℃. In addition, the change of DIF had an effect on the volatile components and relative contents of main components in fresh tea leaves, and the relative contents of alcohols and aldehydes were the largest in the volatile components of fresh tea leaves. The increase of DIF could significantly enhance the relative contents of aldehydes, and the relative contents of volatile components and main aroma components in fresh tea leaves were different with the change of DIF. The content of hexanal increased with the increase of DIF, with the highest value of 39.94% at DIF=15 ℃, while the relative content of cis-3-hexenol decreased with DIF increasing. The change of DIF significantly affected the activities of β-glucosidase, β-primeverosidase and lipoxygenase. The activities of β-glucosidase and β-primeverosidase first increased and then decreased with the increase of DIF, and reached the maximum when the DIF was 5 ℃, while the activity of lipoxygenase was opposite. Furthermore, the contents of free amino acids and caffeine increased significantly with the increase of DIF, which were 2.44 and 2.55 times at DIF=15 ℃ than those at DIF=0 ℃, respectively. The total flavonoids content and ratio of tea polyphenols to amino acids decreased significantly with the increase of DIF (P<0.05), with the lowest value of 2.84% and 3.24 at DIF=15 ℃. The contents of free amino acids in fresh tea leaves were significantly positively correlated with Pn, while the ratio of tea polyphenols to amino acids showed significantly negatively correlated with Pn (P<0.01). This study indicated that the increase of DIF could significantly affect the volatile aroma substances of fresh tea leaves and improve the taste and quality of tea, which could provide a certain theoretical basis for tea plantation site selection and tea planting.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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