Shuye Cheng , Chuanchuan Liu

Modern Agriculture Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, China
Author    Correspondence author
Journal of Tea Science Research, 2024, Vol. 14, No. 1   doi: 10.5376/jtsr.2024.14.0002
Received: 15 Dec., 2023    Accepted: 18 Jan., 2024    Published: 30 Jan., 2024

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Cheng S.Y., and Liu C.C., 2024, Interaction between tea tree root probiotics and tea yellowing disease, Journal of Tea Science Research, 14(1): 10-18 (doi: 10.5376/jtsr.2024.14.0002)

Tea yellow disease is one of the common diseases in the growth of tea plants, which seriously affects the yield and quality of tea. In recent years, more and more studies have shown that probiotics play an important role in plant health and disease resistance. The purpose of this study was to investigate the interaction between tea root probiotics and tea yellowing, and to evaluate the application potential of probiotics in the prevention and treatment of tea yellowing. Research indicates that probiotics can establish symbiotic relationship with the root of tea tree, enhance the resistance of tea tree, and reduce the occurrence and development of tea yellow disease. Probiotics activate the immune system by regulating the expression of tea tree genes and improve the resistance of tea tree to pathogens. In addition, the active substances produced by probiotics also have antibacterial and plant growth regulation functions, and have an inhibitory effect on the pathogenic bacteria of tea yellow disease. The results of this study provide a sustainable and environmentally friendly biological control strategy for the control of tea yellow disease, and demonstrate the application prospect of probiotics in the control of tea yellow disease.

Tea roots; Probiotics; Tea; Yellowing disease