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据悉,近日,中国农业科学院茶叶研究所茶树遗传育种团队在茶树芽叶黄化变异的机理研究中取得重要进展。该团队以正常绿色品种龙井43和黄化品种中黄2号为材料,比较分析了两品种的生化成分、叶绿体结构、基因表达与代谢途径,发现与龙井43相比,中黄2号新梢具有较低的叶绿素、类胡萝卜素、花青素和儿茶素含量,较高的茶氨酸和游离氨基酸含量等特征。透射电镜观察发现中黄2号黄化叶片中叶
It is reported that recently, the Tea Research Institute of Chinese Academy of Agricultural Sciences Tea Genetics and Breeding team made significant progress in the mechanism of tea tree yellow leaves mutation. The team compared the biochemical composition, chloroplast structure, gene expression and metabolic pathways of two cultivars, Longjing 43 and Huanghuang 2, with normal green varieties. Compared with Longjing 43, With lower chlorophyll, carotenoids, anthocyanins and catechins content, higher content of theanine and free amino acids and other characteristics. Transmission electron microscopy was observed in the yellow leaves of middle yellow 2 leaves