alexa Nutritional Characteristics of Normal, Apolygus lucorum-Damaged, and Mechanically Damaged Tender Shoots of Tea (Camellia sinensis)
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
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Research Article

Nutritional Characteristics of Normal, Apolygus lucorum-Damaged, and Mechanically Damaged Tender Shoots of Tea (Camellia sinensis)

Lu Xueli1#, DuanFangmeng1#, Tan Xiumei1, Han Meng1, Yang Qinmin2, Wang Jiqing3, Wan Fanghao4 and Zhou Hongxu1*

1College of Agronomy and Plant Protection, Qingdao Agricultural University, Qingdao, 266109, China

2General Station of Plant Protection of Shandong Province, Jinan, 250100, China

3Institute of Plant Protection, Qingdao Academy of Agricultural Sciences, Qingdao, 250100, China

4Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100081, China

#Contributed equally to this paper

*Corresponding Author:
Zhou Hongxu
College of Agronomy and Plant Protection
Key Lab of Integrated Crop Pest Management of Shandong Province
Qingdao Agricultural University
Qingdao, 266109, China
Tel: +86 532 8608 0222
E-mail: [email protected]

Received Date: May 18, 2017; Accepted Date: May 23, 2017; Published Date: May 30, 2017

Citation: Xueli L, Fangmeng D, Xiumei T, Meng H, Qinmin Y, et al. (2017) Nutritional Characteristics of Normal, Apolygus lucorum-Damaged, and Mechanically Damaged Tender Shoots of Tea (Camellia sinensis). J Nutr Food Sci 7:603. doi: 10.4172/2155-9600.1000603

Copyright: © 2017 Xueli L, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Apolygus lucorum is currently a major pest of tea plantations, affecting the normal growth of tea shoots and reducing yield and quality. This study measured the effect of damage by A. lucorum alongside mechanical damage using UV spectrophotometry and high performance liquid chromatography. We found that the nutritional characteristics of tea varied with the level of bug damage, which influenced levels of caffeine, theanine, and tea polyphenols. As damage increased, caffeine content gradually increased. In contrast, theanine levels in highly damaged leaves were reduced compared to other levels of damage. The polyphenol level, like caffeine, increased with increasing damage. The levels of five other substances–Epigallocatechin, Catechin, Epigallocatechin gallate, Epicatechin, and Epicatechin gallate were all higher in tea with higher damage. Damage from A. lucorum changed the chemical profile of the tea, caused tea water turbidity, taste bitterness and decreased freshness, leading to the tea quality decline.


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