Chun Mao1, Ji He1,*, Xuefeng Wen1, Yangzhou Xiang2, Jihong Feng1, Yingge Shu1
Phyton-International Journal of Experimental Botany, Vol.93, No.3, pp. 487-502, 2024, DOI:10.32604/phyton.2024.048246
Abstract The contents of carbon (C), nitrogen (N), and phosphorus (P) in soil-microorganisms-plant significantly affect tea quality by altering the main quality components of tea, such as tea polyphenols, amino acids, and caffeine. However, few studies have quantified the effects of these factors on the main quality components of tea. The study aimed to explore the interactions of C, N, and P in soil-microorganisms-plants and the effects of these factors on the main quality components of tea by using the path analysis method. The results indicated that (1) The contents of C, N, and P in soil, microorganisms, and tea plants… More >
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