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Response and Adaptation Mechanisms of Tea Plant to Low-Temperature Stress

  • Xinyuan Hao
  • Lu Wang
  • Jianming Zeng
  • Yajun YangEmail author
  • Xinchao WangEmail author
Chapter

Abstract

As global warming continues to intensify, abnormal changes in microclimates have become severe environmental problems threatening tea production. Tea plant is a thermophilic evergreen woody species, and low temperature is the most severe environmental stress that affects the geographical distribution and productivity of tea plant. Cold acclimation and winter bud dormancy are two key tea plant adaptive mechanisms for coping with low temperature. Once tea plant perceives low temperature, a series of changes, including those in gene expression, protein abundance, and metabolite accumulation, occur in tea leaves. Under long-term cold stress during winter, the overwintering buds of tea plant enter a dormant state to survive possible damaging temperature fluctuations. Complex physiological and biochemical modifications can be detected during the formation and release of bud dormancy. Both cold acclimation and bud dormancy in tea plant have been extensively studied: many genes have been characterized, and the major signaling pathways have been investigated. In this chapter, recent advances in the responsive and adaptive mechanisms of tea plant to low-temperature stress are highlighted.

Keywords

Tea plant Low temperature Cold acclimation Bud dormancy Freezing tolerance 

Notes

Acknowledgments

This work was supported by Zhejiang Provincial Natural Science Foundation (LY16C160001), the National Natural Science Foundation of China (31770735; 31600563), the Earmarked Fund for China Agriculture Research System (CARS-19), and the Chinese Academy of Agricultural Sciences through an Innovation Project for Agricultural Sciences and Technology (CAAS-ASTIP-2017-TRICAAS).

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© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  1. 1.National Center for Tea Improvement, Tea Research Institute, Chinese Academy of Agricultural Sciences; Key Laboratory of Tea Biology and Resources UtilizationMinistry of AgricultureHangzhouChina

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