文献类型： 外文期刊

作者： Deng, Xinyi ¹ ; Yang, Juan ² ; Wan, Yuhe ¹ ; Han, Yuxin ¹ ; Tong, Huarong ¹ ; Chen, Yingjuan ¹ ;

作者机构： 1.Southwest Univ, Coll Food Sci, Dept Tea Sci, Chongqing 400715, Peoples R China

2.Chongqing Acad Agr Sci, Tea Res Inst, Chongqing 402160, Peoples R China

关键词： bitter taste; Didymella; phylogenetic analysis; quality decrease; tea leaf spot disease

期刊名称：PHYTOPATHOLOGY （ 影响因子：3.2； 五年影响因子：3.9 ）

ISSN： 0031-949X

年卷期： 2023 年 113 卷 3 期

页码：

收录情况： SCI

摘要： Leaf spots are the most damaging and common foliar diseases of tea and are caused by several species of fungi. During 2018 to 2020, leaf spot diseases showing different symptoms (large and small spots) were observed in commercial tea plantations in Guizhou and Sichuan provinces of China. The pathogen causing the two different sized leaf spots was identified as the same species (Didymella segeticola) based on morphological characteristics, pathogenicity, and multilocus phylogenetic analysis using the combined ITS, TUB, LSU, and RPB2 gene regions. Microbial diversity analysis of lesion tissues from small spots on naturally infected tea leaves further confirmed Didymella to be present as the main pathogen. Results of sensory evaluation and quality-related metabolite analysis of tea shoots infected with the small leaf spot symptom indicated that D. segeticola negatively affected the quality and flavor of tea by changing the composition and content of caffeine, catechins, and amino acids. In addition, the significantly reduced amino acid derivatives in tea are confirmed to be positively associated with the enhanced bitter taste. The results improve our understanding of the pathogenicity of Didymella species and the influence of Didymella on the host plant, Camellia sinensis.