Background: Intercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood. Results: Green tea from the Chinese chestnut–tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut–tea could greatly influence amino acid metabolism in tea plants. Conclusions: These results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut–tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.

Tea’s biochemical compounds and flavor quality vary depending on its grade ranking. Dianhong Congou black tea (DCT) is a unique tea category produced using the large-leaf tea varieties from Yunnan, China. To date, the flavor characteristics and critical components of two grades of high-quality DCT, single-bud-grade DCT (BDCT), and special-grade DCT (SDCT) manufactured mainly with single buds and buds with one leaf, respectively, are far from clear. Herein, comparisons of two grades were performed by the integration of human sensory evaluation, an electronic tongue, chromatic differences, the quantification of major components, and metabolomics. The BDCT possessed a brisk, umami taste and a brighter infusion color, while the SDCT presented a comprehensive taste and redder liquor color. Quantification analysis showed that the levels of total polyphenols, catechins, and theaflavins (TFs) were significantly higher in the BDCT. Fifty-six different key compounds were screened by metabolomics, including catechins, flavone/flavonol glycosides, amino acids, phenolic acids, etc. Correlation analysis revealed that the sensory features of the BDCT and SDCT were attributed to their higher contents of catechins, TFs, theogallin, digalloylglucose, and accumulations of thearubigins (TRs), flavone/flavonol glycosides, and soluble sugars, respectively. This report is the first to focus on the comprehensive evaluation of the biochemical compositions and sensory characteristics of two grades of high-quality DCT, advancing the understanding of DCT from a multi-dimensional perspective.

The tree peony (Paeonia ostii ‘Feng Dan Bai’) has excellent drought tolerance. Although it has already been reported that the cuticle is an essential barrier against drought stress, the critical genes for cuticle resistance to drought remain unclear. However, the long-chain acyl-CoA synthetases (LACS) family of genes may be significant for the synthesis of cuticle wax. To test whether the LACS gene family is involved in cuticle response to drought stress in tree peony, we measure the thickness of cuticle stems and leaves alongside LACS enzyme activity. It is found that the cuticle thickens and the LACS enzyme increases with the maturation of stems and leaves, and there is a positive correlation between them. The LACS enzyme increases within 12 h under drought stress induced by polyethylene glycol (PEG). The transcriptome sequencing result (BioProject accession number PRJNA317164) is searched for, and a LACS gene with high expression is cloned. This gene has high homology and similarity with LACS4 from Arabidopsis thaliana. The gene is named PoLACS4. It is show to be highly expressed in mature leaves and peaks within 1 h under drought and salt stresses. All these results suggest that the LACS family of genes may be involved in cuticle response to drought stress and that PoLACS4 is a crucial gene which responds rapidly to drought in the tree peony.

Noni (Morinda citrifolia L.) is widely used as a health food and medicine because it is rich in polysaccharides, polyphenols, and flavonoids; it is precisely because noni is rich in these substances that people usually like to soak it in liquor to drink. This study sought to maximize the main active constituents (polysaccharides, polyphenols, and flavonoid s) dissolved in liquor and spirits soaked with noni fruit, using ethanol as the solvent to optimize the extraction conditions using response surface methodology. The highest polysaccharide yield of 16.35% was found at 60 °C for 3.5 h, a liquid-solid ratio of 52 mL/g, and an ethanol concentration of 25%. The optimal extraction conditions for polyphenols were 75 °C for 1.5 h, a liquid-solid ratio of 90 mL/g, and an ethanol concentration of 50%, resulting in a 10.37% yield. The optimum extraction conditions for flavonoids were 75 °C for 1 h, a liquid-solid ratio of 70 mL/g, and an ethanol concentration of 100%, with 1.35% yield. Many active ingredients, including polysaccharides, polyphenols, and flavonoids, were obtained via alcohol extraction of noni fruit, suggesting that liquor and spirits soaked with noni fruit are novel and promising types. This study provides a technical reference for the production of high-quality noni liquor. It is recommended to use the best conditions for the extract of polysaccharides, polyphenols, and flavonoids, and blending them to obtain the desired degree of alcohol.