Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>)
Tea (<i>Camellia sinensis</i>) is a globally cherished beverage, valued for its flavor and health benefits, largely attributed to bioactive compounds like polyphenols and amino acids. Selenium (Se), an essential trace element for humans and animals, plays a dual role in promoting plant g...
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MDPI AG
2025-04-01
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| Series: | Horticulturae |
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| Online Access: | https://www.mdpi.com/2311-7524/11/4/423 |
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| author | Qing Liao Pan-Xia Liang Ying Xing Zhuo-Fan Yao Jin-Ping Chen Li-Ping Pan Yao-Qiu Deng Yong-Xian Liu Dong-Liang Huang |
| author_facet | Qing Liao Pan-Xia Liang Ying Xing Zhuo-Fan Yao Jin-Ping Chen Li-Ping Pan Yao-Qiu Deng Yong-Xian Liu Dong-Liang Huang |
| author_sort | Qing Liao |
| collection | DOAJ |
| description | Tea (<i>Camellia sinensis</i>) is a globally cherished beverage, valued for its flavor and health benefits, largely attributed to bioactive compounds like polyphenols and amino acids. Selenium (Se), an essential trace element for humans and animals, plays a dual role in promoting plant growth and enhancing human health, yet its impact on tea quality remains underexplored. In this work, the effects of selenium application rate (with 0, 150, 225, and 300 g·ha<sup>−1</sup> of Se) on soil selenium availability, enzyme activity, and the biochemical composition of spring tea, including chlorophyll, polyphenols, free amino acids, and polysaccharides, were studied. Results show that selenium application significantly increased soil selenium availability, with higher rates promoting its conversion into bioavailable forms. Soil enzyme activities, such as sucrase and urease, were notably influenced by selenium. In tea leaves, selenium content and glutathione peroxidase activity increased, while chlorophyll content initially rose but declined at higher application rates, with the Se225 treatment (225 g·ha<sup>−1</sup> of Se) yielding optimal results. Selenium reduced polyphenol content, increased free amino acids, and lowered the phenol-to-amino acid ratio, improving tea sensory quality. Polysaccharide content also peaked at the Se225 treatment. These findings highlight the potential of selenium-enriched tea as a functional food and provide a scientific basis for optimizing selenium application in tea cultivation. |
| format | Article |
| id | doaj-art-9247e721c0c64ecba1be51fa7bbac399 |
| institution | OA Journals |
| issn | 2311-7524 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Horticulturae |
| spelling | doaj-art-9247e721c0c64ecba1be51fa7bbac3992025-08-20T02:28:23ZengMDPI AGHorticulturae2311-75242025-04-0111442310.3390/horticulturae11040423Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>)Qing Liao0Pan-Xia Liang1Ying Xing2Zhuo-Fan Yao3Jin-Ping Chen4Li-Ping Pan5Yao-Qiu Deng6Yong-Xian Liu7Dong-Liang Huang8Guangxi Key Laboratory of Arable Land Conservation, Guangxi Key Laboratory of Sugarcane Genetic Improvement, Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaCollege of Agricultural Engineering, Guangxi Vocational University of Agriculture, Nanning 530007, ChinaGuangxi Key Laboratory of Arable Land Conservation, Guangxi Key Laboratory of Sugarcane Genetic Improvement, Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Guiping Xishan Bishui Tea Garden Co. Ltd., Guiping 537200, ChinaGuangxi Key Laboratory of Arable Land Conservation, Guangxi Key Laboratory of Sugarcane Genetic Improvement, Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Key Laboratory of Arable Land Conservation, Guangxi Key Laboratory of Sugarcane Genetic Improvement, Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuiping Cash Crops Workstation, Guiping 537200, ChinaGuangxi Key Laboratory of Arable Land Conservation, Guangxi Key Laboratory of Sugarcane Genetic Improvement, Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaGuangxi Key Laboratory of Arable Land Conservation, Guangxi Key Laboratory of Sugarcane Genetic Improvement, Key Laboratory of Sugarcane Biotechnology and Genetic Improvement (Guangxi), Guangxi Academy of Agricultural Sciences, Nanning 530007, ChinaTea (<i>Camellia sinensis</i>) is a globally cherished beverage, valued for its flavor and health benefits, largely attributed to bioactive compounds like polyphenols and amino acids. Selenium (Se), an essential trace element for humans and animals, plays a dual role in promoting plant growth and enhancing human health, yet its impact on tea quality remains underexplored. In this work, the effects of selenium application rate (with 0, 150, 225, and 300 g·ha<sup>−1</sup> of Se) on soil selenium availability, enzyme activity, and the biochemical composition of spring tea, including chlorophyll, polyphenols, free amino acids, and polysaccharides, were studied. Results show that selenium application significantly increased soil selenium availability, with higher rates promoting its conversion into bioavailable forms. Soil enzyme activities, such as sucrase and urease, were notably influenced by selenium. In tea leaves, selenium content and glutathione peroxidase activity increased, while chlorophyll content initially rose but declined at higher application rates, with the Se225 treatment (225 g·ha<sup>−1</sup> of Se) yielding optimal results. Selenium reduced polyphenol content, increased free amino acids, and lowered the phenol-to-amino acid ratio, improving tea sensory quality. Polysaccharide content also peaked at the Se225 treatment. These findings highlight the potential of selenium-enriched tea as a functional food and provide a scientific basis for optimizing selenium application in tea cultivation.https://www.mdpi.com/2311-7524/11/4/423selenium biofortificationtea qualitysoil enzymesglutathione peroxidasechlorophyllpolysaccharides |
| spellingShingle | Qing Liao Pan-Xia Liang Ying Xing Zhuo-Fan Yao Jin-Ping Chen Li-Ping Pan Yao-Qiu Deng Yong-Xian Liu Dong-Liang Huang Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>) Horticulturae selenium biofortification tea quality soil enzymes glutathione peroxidase chlorophyll polysaccharides |
| title | Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>) |
| title_full | Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>) |
| title_fullStr | Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>) |
| title_full_unstemmed | Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>) |
| title_short | Optimizing Selenium Application for Enhanced Quality and Nutritional Value of Spring Tea (<i>Camellia sinensis</i>) |
| title_sort | optimizing selenium application for enhanced quality and nutritional value of spring tea i camellia sinensis i |
| topic | selenium biofortification tea quality soil enzymes glutathione peroxidase chlorophyll polysaccharides |
| url | https://www.mdpi.com/2311-7524/11/4/423 |
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