Study On The Mechanism Of Action Of Amino Oligosaccharides In Promoting Tea Plant Growt

Oligosaccharins is the first plant immune inducer that has been officially registered in China.A large number of experimental results show that Oligosaccharins can improve the immune ability of plants,and has significant effects in promoting crop growth,improving quality,enhancing disease resistance and stress resistance.In this paper,Fuding Dabai tea and qianmei 601 were used as experimental materials.Through the field spraying experiment,the effects of Oligosaccharins on the yield,quality and physiological and biochemical indexes of tea were investigated,and the demonstration and promotion were carried out.The application effect of Oligosaccharins on the yield and quality of tea was clarified,which provided scientific basis for the promotion and application of Oligosaccharins and the increase of tea farmers’ income.The main research is as follows:1.Effect of Oligosaccharins on the yield and quality of tea(1)the sprouting of tea bud with Oligosaccharins during germination stage has a certain effect on the germination density and bud weight of tea seeds.The sprouts are adorable,buds are full,and the color is bright and the hairs are more.The results showed that spraying the Oligosaccharins could increase the number of shoots and 15%-30%,and the weight of 100 buds increased by 10%-21%.The yield was increased by 20%-50%.(2)the actual yield test showed that the yield of tea harvest increased by 20%-30% during the sprouting stage of tea bud,and the germination rate of tea leaves was adorable and the picking efficiency was higher than that of other treatments.(3)Oligosaccharins treatment has certain effect on the quality of tea polyphenols,amino acids and caffeine.The content of tea polyphenol and amino acid increased significantly,while the content of caffeine decreased after the processing of tea sprayed with Oligosaccharins.2.Effect of Oligosaccharins on physiological and biochemical indexes of tea plantThe adorable tea sprouts were sprayed with Oligosaccharins,and the contents of soluble sugar,chlorophyll,peroxidase and superoxide dismutase were measured.The results showed that the contents of soluble sugar,chlorophyll and peroxidase and superoxide dismutase were higher than those of the control,indicating that the treatment of Oligosaccharins made the tea plant photosynthetically.Ability to strengthen,promote the growth and development of tea,improve defense enzyme activity,delay the aging of tea,and enhance the resistance of tea.3.The mechanism of Oligosaccharins promoting the growth and development of tea plant.(1)After Oligosaccharins treatment,70.76 gb of clean data was obtained by RNA SEQ sequencing.The percentage of base of sample q30 was 99.2%,and the comparison efficiency of reference genome was between 95.11% and 95.47%.5409 differential genes were obtained from RNA-seq data,including 3149 up-regulated genes and 2260 down regulated genes.According to the classification of go functional annotation,the differential genes can be enriched into three categories: biological process,cell component and molecular function,involving 31 categories.KEGG annotation showed that the genes up-regulated mainly include amino acid biosynthesis,plant hormone signal transduction,spliceosome and other processes,and down-regulate genes main amino acid biosynthesis,carbon metabolism,ribosome and other processes.(2)According to the analysis of plant hormone signal transduction and plant pathogen interaction,Oligosaccharins can promote the growth,development and defense of tea by regulating carbon metabolism,hormone signal transduction and plant pathogen interaction.In conclusion,this paper studies the mechanism of Oligosaccharins promoting tea growth from three aspects: field experiment,physiology and transcriptome.The field experiment shows that Oligosaccharins can promote tea growth,increase tea yield and improve tea taste.Physiological Oligosaccharins can enhance photosynthesis ability and defense enzyme activity,so as to delay tea senescence and enhance tea taste The resilience of trees.The preliminary study of transcriptome indicated that the growth of tea was promoted by regulating carbon metabolism,hormone signal transduction,plant pathogen interaction,activating various metabolic pathways in tea,and then regulating the metabolism and defense processes related to the growth and development of tea.