Rapid urbanization and increasing land scarcity have made urban agriculture and efficient space utilization critical directions in modern agriculture. Ougan, a fruit tree valued for both its economic and ecological benefits, holds significant promise for dwarfing cultivation techniques. In this study, a root-irrigation method was used to apply paclobutrazol at various concentrations (200, 500, 1000, 1500, and 2000 mg/L) to Ougan seedlings, with a control group for comparison. Growth parameters include an average daily increase of plant height, stem girth, new branches, and new branch girth, as well as physiological indices such as leaf SPAD values, leaf nitrogen content, net photosynthetic rate, stomatal conductance, intercellular CO₂ concentration, and transpiration rate, were measured during both spring and summer growth periods. The results demonstrate that PBZ exerts a distinct concentration-dependent regulatory effect on Ougan growth: higher concentrations significantly inhibited plant height while promoting increases in stem diameter, with several parameters exhibiting a unimodal response. Short-term (spring) PBZ application enhanced certain photosynthetic parameters, such as net photosynthetic rate and stomatal conductance; however, prolonged exposure (summer) resulted in a decline in photosynthetic efficiency and overall leaf physiological status. Through comprehensive evaluation using principal component analysis and PLS-SEM, the 500 mg/L PBZ treatment was identified as achieving the optimal balance between growth inhibition and the maintenance of photosynthetic and nutritional status, closely approximating the ideal dwarfing effect. This study elucidates the complex regulatory effects of PBZ on the growth, photosynthesis, and carbon assimilation of Ougan through natural climate, providing robust technical parameters and theoretical support for future dwarf cultivation practices. These findings facilitate the development of dwarf fruit trees into bonsai vegetation, demonstrating significant horticultural application potential.

The fruit microbiome is crucial for fruit quality and postharvest characteristic. This study characterized the microbiome and metabolome of two bayberry cultivars (Myrica rubra cv. DongKui and Dingao) across three orchardsusing high-throughput sequencing and GC-MS metabolomics. The results indicated Dongkui showed lower microbial diversity dominated by Hyphozyma and Papiliotrema and bacterial genus 1174_901_12, whereas Dingao exhibited greater microbial diversity with Hannaella, Uwebraunia, and Pantoea. Fungal diversity was cultivar-dependent, while bacterial composition varied by orchard. Metabolomics revealed higher amino acid in Dingao and elevated myricetin in Dongkui correlating with microbiome differencs. GC-MS identified 16 differntial metabolites between cultivars, linked to microbial variations. Notably, core microbiome analysis identified Aureobasidium as a potential biocontrol agent. However, Dingao hosted more phytopathogens (Colletotrichum, Uwebraunia), implying heightened disease susceptibility and the need for targeted postharvest interventions. These findings provide insights for improving bayberry quality and developing microbiome-based strategies for crop improvement and preservation.

Spreading is the key process for ensuring green tea quality. However, the effect of blue light intensity conditions on the formation of green tea aroma and the evolution of key volatile compounds has not been assessed to date. Four tea samples treated with different light conditions (blue light intensities) were used to investigate the effect of spreading treatment on changes in the composition and content of volatile compounds. Volatile compounds in green tea samples were detected using headspace-solid phase microextraction and gas chromatography-mass spectrometry under different light conditions. Orthogonal partial least squares discriminant analysis (OPLS-DA) and relative odor activity value (rOAV) analyses were then applied to clarify the best blue light condition for forming aroma and associated compounds. The 116 volatile compounds were detected in the green tea samples, of which alcohols were the most abundant. The findings demonstrated that MBL (middle-intensity blue light; 150 μmol/(m²∙s)) treatment was the most effective condition for developing an intense and persistent fruity and floral scent compared to HBL (high-intensity blue light; 300 μmol/(m²∙s)) and LBL (low-intensity blue light; 75 μmol/(m²∙s)). This study underscores how blue light intensity conditions shape green tea aromas and offers operational insights. It also provides a theoretical basis for controlling light conditions in the process of green tea spreading

Anthracnose is a leaf fungal disease caused by multiple Colletotrichum species. Currently, the predominant deployment of chemical agents for anthracnose control increases ecological pollution risks and potential food safety concerns. The comprehension of the pathogenic mechanism and physicochemical properties of anthracnose is, therefore, essential for effective prevention and control. In this study, the pathogenic strain (pathogen) was isolated from the infected tea plant (Camellia sinensis) leaves and was identified as Colletotrichum gloeosporioides based on microscope observations and gene sequences. This fungus exhibited optimal growth at 28 °C and a pH of 6, with a lethal temperature threshold of 53 °C on PDA plate medium. The 80% tea saponin and 10% polymycin B could effectively inhibit its mycelium growth. Notably, the 10% polyoxin B exhibits a stronger inhibitory effect with an EC₅₀ value of 1.07 mg mL⁻¹. Following infection with Colletotrichum gloeosporioides, the resistant cultivar ‘Zhongcha 108’ exhibited higher levels of H₂O₂ and O₂⁻ than the susceptible ‘Longjing 43’, with later symptom onset and slower disease progression. Although the exogenous treatment of methyl jasmonate (MeJA) did not inhibit C. gloeosporioides directly, it significantly reduced lesion areas in ‘Longjing 43’ leaves caused by C. gloeosporioides. This treatment increased peroxidase and superoxide dismutase activities, but limited malondialdehyde content, thereby enhancing ‘Longjing 43’ resistance to the pathogen. The findings provide scientific guidance for the anthracnose prevention and control in tea gardens.

Gardenia tea is esteemed for its delicate and fragrant aroma. Background: However, there is a scarcity of studies focused on the aromatic properties of gardenia-scented white tea, particularly regarding how these aroma profiles evolve over different storage durations. Methods: This research sought to analyze the volatile compounds present in gardenia white tea through headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) alongside multivariate analysis techniques. Results: Findings indicated that the main chemical categories found in newly white tea (NWT), aged white tea (AWT), gardenia newly white tea (GNWT), and gardenia aged white tea (GAWT) included esters, terpenoids and ketones. The multivariate analysis pinpointed 11 significant volatile compounds (such as linalool, [(Z)-non-6-enyl] acetate, and (E)-non-4-enal) and an 10 additional key volatile compounds (including linalool, [(Z)-non-6-enyl] acetate, and 1-isothiocyanato-3-(methylthio)-2-Propane) that had variable importance in projection (VIP) values exceeding 2 and odor activity values (OAVs) greater than 1. These compounds effectively distinguished the aroma profiles of GNWT from NWT and GAWT from AWT. Notably, the levels of these compounds were significantly elevated in GNWT and GAWT compared to their NWT and AWT counterparts. Additionally, three volatile compounds in GNWT and six in GAWT showed a decline in concentration relative to NWT and AWT. Conclusions: These compositional differences are suggested to clarify the aromatic distinctions between gardenia-scented white tea and its white tea base. The outcomes of this study will contribute to a deeper chemical understanding of the unique aroma of gardenia white tea, providing a theoretical basis for assessing quality and developing products based on different storage periods.

The warm and smooth taste, combined with the pleasant sweet aroma, are unique quality characteristics of Pingyang Huangtang (PYHT) tea. However, the potential to refine the quality through agricultural practices remains poorly explored. In this study, a one-year field experiment was conducted in the core production region of PYHT tea to assess the impacts of organic fertilizer substitution on tea quality. The experiment consisted of three fertilization regimes: T0 (pure chemical fertilizer), T1 (chemical fertilizer with rapeseed cake), and T2 (chemical fertilizer with newly organic fertilizer). Through sensory evaluation, determination of major biochemical components, and GC-MS analysis of aromatic compounds, combined with multivariate statistical methods, results showed that varied fertilization treatments significantly affected the aroma quality of PYHT tea, as indicated by T2 scoring the highest, surpassing the T0 and T1 scores, whereas no significant differences were observed in appearance, taste, liquor color, infused tea, or total score. Compared with chemical fertilization, organic fertilizer substitutes significantly reduced the total content of ammonia acids, a change primarily attributed to the decrease in the Thea, Arg, and Val levels, while the tea polyphenols and caffeine had no significant differences among treatments. GC-MS and multivariate analysis identified five key volatiles as octan-1-ol, linalool, geraniol, benzeneacetaldehyde, and δ-cadinene that differentiated the tea samples’ aroma profile. The distinct abundance patterns of these compounds are likely responsible for a fresher and more pronounced floral style of T2 tea, compared to the slightly less fresh floral notes of T0 tea and the stuffy floral expression of T1 tea. In summary, the research findings offer actionable guidelines for fertilizer application to PYHT tea production, improving aroma quality and increasing its overall market value.