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学者姓名：郭玉琼
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Abstract ：
Heat and drought are the stressors with significant adverse impacts on the yield stability of tea plants. The heat shock proteins 60 (HSP60s) play important roles in protecting plants under heat stress. However, the mechanism of HSP60s under heat and drought stresses remains unclear. Here, we identified 19 CsHSP60s (namely CsHSP60-1 to CsHSP60-19) in tea plants and classified them into three groups based on phylogenetic analysis. In addition, studies on gene duplication events during the evolutionary process demonstrated that CsHSP60 members were subjected to purify selection. Analysis of cis-acting elements revealed the presence of numerous stress and hormone-responsive elements within the promoter regions of CsHSP60s. Real-time quantitative fluorescent PCR (qRT-PCR) analyses demonstrated that CsHSP60s rapidly responded to heat and combined heat and drought stress while exhibiting a delayed response to drought stress. The inhibition of eight CsHSP60 genes via antisense oligodeoxynucleotide (AsODN) resulted in more severe damage and ROS accumulation. Specifically, CsHSP60-9, CsHSP60-16, and CsHSP60-19 exhibited notable reductions in Fv/Fm values and displayed increased accumulation of H2O2 and O2 & sdot;-. These observations indicated a potential role for CsHSP60 in mitigating ROS accumulation under stress conditions, thereby enhancing tea plants' resilience to heat and drought stresses. Using a yeast two- hybrid (Y2H) assay, we identified that CsHSP60-2 and CsHSP60-16 physically interact with CsCPN10-4 and CsCPN10-5, respectively. These interactions suggest a cooperative chaperone activity between CsHSP60 and CsCPN10 in response to combined heat and drought stress. These findings lay a foundation for further understanding the involvement of HSP60s in the tolerance mechanisms to compound heat and drought stresses.
Keyword ：
Camellia sinensis Camellia sinensis Combined heat and drought stress Combined heat and drought stress CPN10 CPN10 Genome-wide analysis Genome-wide analysis HSP60 HSP60
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| GB/T 7714 | Zheng, Anru , Tian, Caiyun , Zhou, Chengzhe et al. Genome-wide identification and characterization of CsHSP60 gene family associated with heat and drought responses in tea plants (Camellia sinensis) [J]. | PLANT PHYSIOLOGY AND BIOCHEMISTRY , 2025 , 222 . |
| MLA | Zheng, Anru et al. "Genome-wide identification and characterization of CsHSP60 gene family associated with heat and drought responses in tea plants (Camellia sinensis)" . | PLANT PHYSIOLOGY AND BIOCHEMISTRY 222 (2025) . |
| APA | Zheng, Anru , Tian, Caiyun , Zhou, Chengzhe , Yang, Niannian , Wen, Shengjing , Hu, Xiaowen et al. Genome-wide identification and characterization of CsHSP60 gene family associated with heat and drought responses in tea plants (Camellia sinensis) . | PLANT PHYSIOLOGY AND BIOCHEMISTRY , 2025 , 222 . |
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Epigallocatechin-3-O-gallate (EGCG) is an important ingredient that indicates tea quality and has healthcare functions. Magnesium nutrition can improve the quality and yield of tea plants, but its regulatory role in the biosynthesis of EGCG in tea plants has not been clarified. Herein, we performed a comprehensive analysis of the metabolomics and transcriptomics of the shoots of 'Huangdan' at five magnesium concentrations: L1-L5 (0, 0.15, 0.45, 0.6, and 0.9 mmol/L mg2+, respectively). The results showed that the EGCG content of tea shoots treated with low magnesium concentrations was higher compared to those treated with high magnesium concentrations. The contents of related metabolites such as p-coumaric acid and cyanide in the EGCG synthesis pathway increased in the L4 and L5 treatment groups, while those of dihydroquercetin, dinnamic acid, and epicatechin increased significantly in the L2 and L3 treatment groups. Under the influence of magnesium treatment, the biosynthesis of EGCG was affected by a series of structural genes: CsPAL (HD.01G0005520), HD.02G0024350), Cs4CL (HD.15G0008250, HD.13G0010220), CsDFR (HD.04G0026220), CsANS(HD.12G0016700) with CsaroDE (HD.03G0002480)-positive regulation, and CsPAL (HD.13G0009900, HD.06G0008610), CsC4H (HD.06G0017130), Cs4CL (HD.02G0027390, HD.04G0003270), CsCHS (HD.10G0022640), CsCHI (HD.01G0011100), CsF3 ' H (HD.15G0015490), CsF3 ' 5 ' H (HD.13G0004300), CsANS (HD.07G0023630), and Csaro B (HD.01G0028400) with CsSCPL (HD.01G0041070)-negative regulation. Transcription factors MYB 44 and WRKY 17 may play a key role in EGCG biosynthesis, which is significantly induced by magnesium nutrition in tea tree shoots. This study elucidates the effect of magnesium nutrition on EGCG biosynthesis in tea plants and provides key candidate transcription factors to provide a reference for further research on high-EGCG tea varieties to improve tea quality.
Keyword ：
EGCG biosynthesis EGCG biosynthesis multi-omics multi-omics tea (Camellia sinensis (L.) Kuntze) tea (Camellia sinensis (L.) Kuntze) transcription factors transcription factors WGCNA WGCNA
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| GB/T 7714 | Feng, Zixuan , Li, Zhuan , Yan, Rui et al. Metabolome and Transcriptome Analysis Reveals the Regulatory Effect of Magnesium Treatment on EGCG Biosynthesis in Tea Shoots (Camellia sinensis) [J]. | PLANTS-BASEL , 2025 , 14 (5) . |
| MLA | Feng, Zixuan et al. "Metabolome and Transcriptome Analysis Reveals the Regulatory Effect of Magnesium Treatment on EGCG Biosynthesis in Tea Shoots (Camellia sinensis)" . | PLANTS-BASEL 14 . 5 (2025) . |
| APA | Feng, Zixuan , Li, Zhuan , Yan, Rui , Yang, Nan , Liu, Meichen , Bai, Yueting et al. Metabolome and Transcriptome Analysis Reveals the Regulatory Effect of Magnesium Treatment on EGCG Biosynthesis in Tea Shoots (Camellia sinensis) . | PLANTS-BASEL , 2025 , 14 (5) . |
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为了建立枸杞芽、叶茶感官审评方法，以盖碗和柱形杯两种冲泡方式，开展冲泡时间和投茶量为变量的感官审评实验。通过理化指标和气相色谱-质谱（Gas Chromatography Mass Spectrometry,GC-MS）联用技术测定，分析枸杞芽、叶茶主要滋味物质和香气成分的差异，并明确枸杞茶的主要呈香物质。结果表明，4 g、2 min的柱形杯冲泡方式更适用于枸杞茶的审评，咸香（熟菜香）和甜香是枸杞茶的主要香气特征；根据正交偏最小二乘判别分析（OPLS-DA）模型的变量重要性投影（Variable Importance in Projection,VIP）值，筛选得到苯甲醛、3,5-辛二烯-2-酮、2,4-二叔丁基酚、甲基庚烯酮、正己醛、顺-2-戊烯-1-醇、松香芹醇、2,4-二甲基苯甲醛和苯乙烯9种香气成分为枸杞茶的主要呈香物质，根据它们的香型特征，推断这9种呈香物质可能是咸香（熟菜香）的主要贡献物。本研究可为枸杞茶感官审评体系的建立和等级划分提供参考，并对枸杞茶的香气品质研究提供一定理论依据。
Keyword ：
咸香 咸香 品质 品质 感官审评 感官审评 枸杞茶 枸杞茶 香气成分 香气成分
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| GB/T 7714 | 李元朝 , 黎勤吉 , 郭玉琼 et al. 枸杞茶感官审评方法的建立及其主要呈香物质的探索 [J]. | 食品工业科技 , 2025 , 46 (04) : 30-41 . |
| MLA | 李元朝 et al. "枸杞茶感官审评方法的建立及其主要呈香物质的探索" . | 食品工业科技 46 . 04 (2025) : 30-41 . |
| APA | 李元朝 , 黎勤吉 , 郭玉琼 , 郝志龙 , 金珊 . 枸杞茶感官审评方法的建立及其主要呈香物质的探索 . | 食品工业科技 , 2025 , 46 (04) , 30-41 . |
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PLATZ是一类植物特异性的锌指类转录因子(plant AT-rich sequence and zinc-binding)，在植物的生长发育和抗逆中发挥重要作用。为了更好地解析茶树[Camellia sinensis(L.) Kuntze] PLATZ基因，明确其在干旱及高温条件下的响应，本研究对茶树品种‘铁观音’PLATZ基因家族进行了系统鉴定，共鉴定到12个CsPLATZ家族成员。利用Expasy在线软件及其他生物信息学软件对PLATZ基因家族成员进行蛋白质理化性质、进化关系、顺式作用元件、基因结构、物种内及物种间共线性等分析。进化分析结果将CsPLATZ家族分为2个亚家族；保守结构域分析结果表明，同一亚家族内的PLATZ转录因子家族成员的保守结构域种类及基因结构具有高度一致性，而不同亚家族之间则呈现一定的多样性。12个PLATZ基因不均匀分布在茶树的7条染色体上，这些基因的启动子区域具有多种与激素及逆境胁迫响应有关的顺式作用元件；共线性分析表明，CsPLATZ基因家族存在4对重复事件，均为片段复制，与水稻(Oryza sativa L.)相比，茶树和拟南芥[Arabidopsis thaliana(L.)Heynh.]之间存在更近的进化关系；转录组分析显示，CsPLATZ家族成员在茶树不同组织部位的表达存在差异。挑选在芽、幼叶和根部表达量较高的6个基因(CsPLATZ-1、CsPLATZ-2、CsPLATZ-3、CsPLATZ-4、CsPLATZ-6、CsPLATZ-8)分别进行高温、干旱胁迫处理，利用实时荧光定量PCR(quantitative real-time polymerase chain reaction, qRT-PCR)对其表达进行定量分析。结果表明，CsPLATZ-1、CsPLATZ-2、CsPLATZ-3、CsPLATZ-4、CsPLATZ-6、CsPLATZ-8可能在茶树响应干旱胁迫中发挥重要作用；CsPLATZ-2、CsPLATZ-8可能在高温胁迫响应中具有重要功能。本研究结果有助于更好地理解PLATZ基因的生物学功能及其在茶树生长发育及抗逆过程中可能发挥的作用。
Keyword ：
PLATZ基因家族 PLATZ基因家族 干旱 干旱 生物信息学分析 生物信息学分析 茶树 茶树 高温 高温
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| GB/T 7714 | 易晓姝 , 郑安儒 , 周承哲 et al. 茶树PLATZ基因家族鉴定及其在高温及干旱胁迫下的表达分析 [J]. | 生物工程学报 , 2025 , 41 (07) : 2897-2912 . |
| MLA | 易晓姝 et al. "茶树PLATZ基因家族鉴定及其在高温及干旱胁迫下的表达分析" . | 生物工程学报 41 . 07 (2025) : 2897-2912 . |
| APA | 易晓姝 , 郑安儒 , 周承哲 , 田采云 , 张成 , 郭玉琼 et al. 茶树PLATZ基因家族鉴定及其在高温及干旱胁迫下的表达分析 . | 生物工程学报 , 2025 , 41 (07) , 2897-2912 . |
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One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the traditional processing methods of white tea. Processing parameters were optimized through single-factor experiments combined with an L9(34) orthogonal experimental design. The quality of summer teas was systematically evaluated using sensory analysis, gas chromatography-mass spectrometry, and high-performance liquid chromatography. This study found that the optimal processing for summer tea was as follows: fresh leaves, room-temperature cold-air withering for 6.5 h, shaking at 10 rpm for 10 min, -20 degrees C freezing for 5 h, 25% strength rolling for 9 min, and drying at 75 degrees C for 2 h. The relative content of esterified catechins in summer tea produced by the optimal processing method was reduced by 14.62% compared with the control group. There were alterations in the content of amino acid components, with fresh and sweet amino acids increasing by 4.96% and 2.95%, respectively, and bitter amino acids reducing by 2.15%. Furthermore, gamma-aminobutyric acid and L-theanine contents increased by 0.51% and 5.77%, respectively. Five characteristic volatile compounds were identified, namely, methyl salicylate, phenethyl formate, linalool, dimethyl sulfide, and isobutyraldehyde. The volatile profile was dominated by floral and fruity notes, except for dimethyl sulfide, which exhibited a distinct cooked corn-like aroma characteristic. This process was shown to improve the quality of summer tea. The results of this study provide a metabolite-level grounds for improving the quality of summer tea.
Keyword ：
freezing freezing process optimization process optimization rolling rolling shaking shaking summer tea summer tea volatile compounds volatile compounds
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| GB/T 7714 | Wu, Changlian , Li, Huang , Lin, Qingxiu et al. Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing [J]. | FOODS , 2025 , 14 (18) . |
| MLA | Wu, Changlian et al. "Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing" . | FOODS 14 . 18 (2025) . |
| APA | Wu, Changlian , Li, Huang , Lin, Qingxiu , Wang, Zhong , Zhou, Chengzhe , Zhang, Cheng et al. Enhancing Summer Tea Quality Through Integrated Shaking, Freezing, and Rolling Processing . | FOODS , 2025 , 14 (18) . |
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Drought priming is a critical agronomic strategy for enhancing plant drought tolerance, yet the optimal priming intensity and transcriptional regulatory mechanisms underlying subsequent drought responses in the tea plant (Camellia sinensis) remain poorly characterised. In this study, we systematically evaluated tea plants exposed to recurrent drought stress under varying priming intensities. Results demonstrated that moderate drought priming specifically conferred superior drought tolerance compared to non-primed controls. Integrated metabolomic and transcriptomic profiling identified flavonoid biosynthesis as the key pathway associated with priming-induced drought resilience. Exogenous flavonoid application and overexpression of six biosynthesis genes (CsCHS, CsCHI, CsFLS, CsDFR, CsANS and CsANR) functionally validated flavonoids' role in drought adaptation. Notably, transcriptional regulators CsYABBY1 and CsMYB114 were identified as hub transcription factors demonstrating transcriptional activation potential towards flavonoid biosynthesis. Combinatorial transient overexpression and silencing assays revealed that both CsYABBY1 and CsMYB114 coordinately upregulate flavonoid biosynthesis genes, redirecting metabolic flux towards flavonoid accumulation to enhance drought tolerance. Multimodal validation through yeast one-hybrid assays, dual-luciferase reporter systems and electrophoretic mobility shift assays, as well as molecular docking, confirmed or simulated direct binding of CsYABBY1 and CsMYB114 to promoter regions of flavonoid biosynthesis genes for transcriptional activation. These findings establish a synergistic regulatory model where CsYABBY1 and CsMYB114 cooperatively enhance flavonoid accumulation through transcriptional reprogramming, thereby conferring acquired drought tolerance. This study provides mechanistic insights for developing adaptive cultivation practices and advances molecular breeding strategies for drought-resilient tea cultivars.
Keyword ：
acquired drought tolerance acquired drought tolerance drought priming drought priming flavonoids flavonoids tea plants tea plants transcription factor transcription factor
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| GB/T 7714 | Tian, Caiyun , Zhou, Chengzhe , Wen, Shengjing et al. CsYABBY1 and CsMYB114 Enhance Acquired Drought Tolerance by Mediating Flavonoid Biosynthesis in Camellia sinensis [J]. | PLANT BIOTECHNOLOGY JOURNAL , 2025 . |
| MLA | Tian, Caiyun et al. "CsYABBY1 and CsMYB114 Enhance Acquired Drought Tolerance by Mediating Flavonoid Biosynthesis in Camellia sinensis" . | PLANT BIOTECHNOLOGY JOURNAL (2025) . |
| APA | Tian, Caiyun , Zhou, Chengzhe , Wen, Shengjing , Zhang, Cheng , Zheng, Anru , Jiang, Lele et al. CsYABBY1 and CsMYB114 Enhance Acquired Drought Tolerance by Mediating Flavonoid Biosynthesis in Camellia sinensis . | PLANT BIOTECHNOLOGY JOURNAL , 2025 . |
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Goji (Lycium barbarum L.) leaf tea (LBLT) has gained popularity among consumers owing to its pleasant aroma. Selecting optimal Goji cultivars for tea processing is critical for enhancing the quality of LBLT. This study investigated the aroma characteristics of Goji leaf white tea (LBLWT) and green tea (LBLGT) prepared from 25 Goji lines. LBLWT emitted woody, floral and fruity aromas, while LBLGT exhibited a distinct roasted corn aroma. The integrated application of variable importance in projection, odour activity value and partial least-squares regression analyses led to the identification of key aroma compounds, whose metabolic pathways were also illustrated. Using multi-criteria evaluation methods, excellent Goji lines suitable for processing LBLWT (Z20, Z48 and N1) and LBLGT (Z85, Z20, N1 and Z68) were screened. This study took the lead in adopting multi-criteria evaluation methods, screening high-quality Goji lines and providing theoretical basis for high-quality LBLT processing.
Keyword ：
Adaptability Adaptability Aroma evaluation Aroma evaluation Goji lines Goji lines Multi-criteria evaluation methods Multi-criteria evaluation methods
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| GB/T 7714 | Zhang, Mengcong , Lu, Li , Hu, Xiaowen et al. Aroma characteristics and adaptability of Goji (Lycium barbarum L.) leaf tea prepared from 25 different Goji lines [J]. | FOOD CHEMISTRY , 2025 , 489 . |
| MLA | Zhang, Mengcong et al. "Aroma characteristics and adaptability of Goji (Lycium barbarum L.) leaf tea prepared from 25 different Goji lines" . | FOOD CHEMISTRY 489 (2025) . |
| APA | Zhang, Mengcong , Lu, Li , Hu, Xiaowen , Zhou, Chengzhe , Zhang, Cheng , Fang, Jiaxin et al. Aroma characteristics and adaptability of Goji (Lycium barbarum L.) leaf tea prepared from 25 different Goji lines . | FOOD CHEMISTRY , 2025 , 489 . |
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Rainy weather restricts the formation of high-quality Wuyi rock tea (WRT). Herein, an optimized withering process for rain-soaked leaves was developed using response surface methodology. Results showed that increasing the withering temperature, relative humidity, and withering time from 25 degrees C to 40 degrees C, 80 % to 97 %, and 3 to 6 h, respectively, effectively improved the sensory qualities of the optimized primary WRT (WRT-O) prepared from rain-soaked leaves compared with those before optimization. The high content of soluble sugars, L-theanine, catechins, esters, alcohols, terpenoids, ketones, aldehydes and aromatics contributed significantly to the formation of the unique flavor of WRT-O, which was significantly increased after optimizing the withering process. The flavor wheel of WRT-O was constructed, and its unique flavor was dominated by thickness and smoothness taste and floral, fruity, and sweet aroma. This study offers a theoretical reference for quality control of WRT produced from rain-soaked leaves.
Keyword ：
Nonvolatile compounds Nonvolatile compounds Rain-soaked leaves Rain-soaked leaves Volatile compounds Volatile compounds Withering optimization Withering optimization Wuyi rock tea Wuyi rock tea
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| GB/T 7714 | Tan, Jiayao , Fang, Zhou , Tian, Caiyun et al. Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions [J]. | FOOD CHEMISTRY , 2025 , 471 . |
| MLA | Tan, Jiayao et al. "Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions" . | FOOD CHEMISTRY 471 (2025) . |
| APA | Tan, Jiayao , Fang, Zhou , Tian, Caiyun , Zhou, Chengzhe , Zhang, Cheng , Jiang, Lele et al. Improving flavor of Wuyi rock tea processed from rain-soaked leaves by optimizing withering conditions . | FOOD CHEMISTRY , 2025 , 471 . |
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仙游茶文化作为福建茶文化的重要分支，承载着深厚的历史底蕴与独特的地域特色。本文通过深入考证历史文献，系统阐述仙游茶文化的发展脉络，展现仙游茶在历代贡茶制度中的重要地位。此外，本文还通过梳理仙游茶文化的历史价值，为该区域茶文化研究提供坚定的理论基石，帮助茶文化爱好者深入了解仙游茶文化的发展历程。
Keyword ：
仙游县 仙游县 贡茶 贡茶 郑宅茶 郑宅茶
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| GB/T 7714 | 方佳欣 , 周承哲 , 张成 et al. 仙游县茶文化历史及遗存 [J]. | 福建茶叶 , 2025 , 47 (05) : 194-198 . |
| MLA | 方佳欣 et al. "仙游县茶文化历史及遗存" . | 福建茶叶 47 . 05 (2025) : 194-198 . |
| APA | 方佳欣 , 周承哲 , 张成 , 郭玉琼 . 仙游县茶文化历史及遗存 . | 福建茶叶 , 2025 , 47 (05) , 194-198 . |
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本发明属于茶叶加工技术领域，具体涉及一种提升乌龙茶副产品品质的再加工方法。本发明采用蒸汽熏蒸对乌龙茶副产品进行软化，有助于茶叶条索成型。通过揉捻工艺，增加细胞破碎率，促进乌龙茶副产品内含物质的充分转化，提高成品乌龙茶副产品风味品质。最后通过干燥固定茶叶品质。经过对比，乌龙茶副产品香低、味淡，品质低下。而采用本方法所制再加工副产品花果香明显，滋味醇厚，显著提高了乌龙茶副产品的风味品质。本发明设计了乌龙茶副产品再加工工艺流程，通过优化再加工工艺参数，提升了乌龙茶副产品的风味品质，使其成为可销售的饮品，对提高乌龙茶副产品利用率具有显著效果。
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| GB/T 7714 | 郭玉琼 , 姜乐乐 , 周承哲 et al. 一种提升乌龙茶副产品品质的再加工方法 : CN202411773480.5[P]. | 2024-12-05 . |
| MLA | 郭玉琼 et al. "一种提升乌龙茶副产品品质的再加工方法" : CN202411773480.5. | 2024-12-05 . |
| APA | 郭玉琼 , 姜乐乐 , 周承哲 , 潘宇 . 一种提升乌龙茶副产品品质的再加工方法 : CN202411773480.5. | 2024-12-05 . |
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