𝔖 Bobbio Scriptorium
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Effect of Gibberellins on Chemical Composition and Quality of Tea (Camellia sinensisL)

✍ Scribed by Liang, Yuerong; Lu, Jianliang; Shang, Shuling

Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
298 KB
Volume
72
Category
Article
ISSN
0022-5142

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✦ Synopsis

The effect of gibberellins on tea leaf chemical composition and quality was investigated. The results showed that application of gibberellins was beneficial to green tea quality. Content of amino acids increased by 9 4 % and that of vitamin C by 1743% and tea catechins index increased by 12.9%. The content of tea polyphenols and ratio of tea polyphenols to amino acids decreased by 9.9% and 11.5%, respectively. Differences of all the indicators were statistically significant (P < 0.05). Quality scores of the treated leaf increased significantly ( P < 0.05). It was also revealed that tea plant response to gibberellins was dependent not only on genetics, but also on shoot development stage.

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