Tea-Derived Polyphenols Enhance Drought Resistance of Tea Plants (

Camellia sinensis drought stress flavonoids jasmonic acid–isoleucine metabolites tea polyphenols

Journal

International journal of molecular sciences
ISSN: 1422-0067
Titre abrégé: Int J Mol Sci
Pays: Switzerland
ID NLM: 101092791

Informations de publication

Date de publication:
29 Mar 2024
Historique:
received: 28 01 2024
revised: 15 03 2024
accepted: 21 03 2024
medline: 13 4 2024
pubmed: 13 4 2024
entrez: 13 4 2024
Statut: epublish

Résumé

Extreme drought weather has occurred frequently in recent years, resulting in serious yield loss in tea plantations. The study of drought in tea plantations is becoming more and more intensive, but there are fewer studies on drought-resistant measures applied in actual production. Therefore, in this study, we investigated the effect of exogenous tea polyphenols on the drought resistance of tea plant by pouring 100 mg·L

Identifiants

DOI: 10.3390/ijms25073817 PMID: 38612625
pubmed: 38612625
pii: ijms25073817
doi: 10.3390/ijms25073817
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Subventions

Organisme : National Natural Science Foundation of China
ID : 32372765
Organisme : National Key Research and Development Plan
ID : 2022YFD1600801
Organisme : Major Science and Technology Innovation Projects in Hunan Province
ID : 2021NK1020
Organisme : Chenzhou National Sustainable Development Agenda Innovation Demonstration Zone Construction Project
ID : 2022SFQ48
Organisme : General Project of Hunan Natural Science Foundation
ID : 2022JJ30291
Organisme : Special Project for the Construction of Modern Agricultural Industrial Technology Systems in Hunan Province (Xiang Nongfa)
ID : 2019105

Auteurs

Haoming Zuo (H)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Jiahao Chen (J)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Zhidong Lv (Z)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Chenyu Shao (C)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Ziqi Chen (Z)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Yuebin Zhou (Y)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.

Chengwen Shen (C)

Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Collaborative Innovation Center of Utilization of Functional Ingredients from Botanicals and Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
ORCID: 0000-0001-9107-5179

Classifications MeSH