Accumulation of trace elements in tea under different soil conditions and the biomechanics-related mechanism of their influence on plant antioxidant enzyme activities
Abstract
China is an important tea-growing country, and top quality tea, specialty tea and other high-quality tea is more and more favored by the tea industry, so that the production demand is rising year by year. The formation of high quality tea requires suitable soil factors, and soil is one of the two key factors affecting the production of high quality tea. The physicochemical properties and nutrient content of different soils can significantly impact the intracellular processes within tea plants. The absorption and transportation of trace elements such as selenium in tea roots are mediated by specific transporter proteins. These proteins operate based on molecular mechanisms and biomechanical forces that drive the movement of ions across cell membranes. In this paper, we utilize GPS technology to design the distribution area of the test tea production area, and adopt the S-type method to collect the soil of tea differential land in different ecological environments, to explore the physicochemical properties, nutrient content, pH value and water management of different soil types. The whole trace elements and effective trace elements in tea were determined through experiments. The antioxidant enzyme activity of tea was measured by TBA and other methods. The results showed that after planting in different soils, the selenium content of autumn tea was 0.08%, 0.04%, 0.04% in loamy soil > sandy soil = clay soil, respectively. The amount of selenium carried out was sandy soil > loamy soil > clay soil, and the amount of selenium carried out increased by 142.37 kg and 94.97 kg after comparing two by two. Compared with the tea leaves with added trace elements, the T-AOC of the tea leaves without added decreased by 18.75%, 14.20%, 28.06%, and 35.14%. These findings highlight the importance of understanding the cellular and molecular processes in tea plants influenced by soil conditions and trace elements for optimizing tea quality and production.
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