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Published on: June 15, 2019
2014-2016 seasonal rainfall effects on metals in tea (Camelia sinensis (L.) Kuntze)
Hui Huang1, Nicole Kfoury2, Colin M Orians3
1Department of Chemistry, Tufts University, 200 Boston Ave, Suite G700, Medford, MA, 02155, USA; School of Resources and Chemical Engineering, Sanming University, Fujian, China.
Abstract:
Plant-climate interactions affect the edible crop composition, impacting flavor, nutrition, and overall consumer liking. In this study, principal components analysis was used to assess the macro- and micronutrient metal concentrations in pre-monsoon (spring), monsoon (summer), and post-monsoon (autumn) tea (Camelia sinensis (L.) Kuntze) from Yunnan Province, China in 2014-2016. Statistical differences were observed (p = 1.35E-24). Fe, Ca, Mg, Mn, Al, and Ba concentrations were higher in June (monsoon) than in March (pre-monsoon) and September (post-monsoon) compared to Pb, K, Cu, Zn, and Na, which were higher in March and September. Although Fe, Ca, Mg, Mn, Al, and Ba concentrations increased during the monsoon season, sensory analysis did not detect metallic taste in either minimally processed or farmer-processed (commercial) teas. This finding shows the seasonal differences in flavor were due to striking differences in organic chemical composition and concentration.
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