Chemical analysis of 8 tea cultivars with different levels of resistance to Empoasca vitis G?the and a preliminaryidentification of thechemical basis of this resistance

Author of the article:JIN Shan1, 2, 3** SUN Xiao-Ling2 ZHANG Xin-Zhong2YE Nai-Xing1 CHEN Zong-Mao2***

Author's Workplace：1. Key Laboratory of Tea Science in Universities of Fujian Province, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 3. Institute of Applied Ecology, College of Plant Protection, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Key Words： tea cultivars, Empoasca vitis, resistance chemicals, survival rate

Abstract：

 [Objectives]  To identify chemicals in tea plant cultivars that contribute to resistance to Empoasca vitis Göthe. [Methods]  An amino acid analyzer and ultra performance liquid chromatography (UPLC) were used to analyze amino acids, caffeine and tea polyphenols obtained from different tea plant cultivars. By feeding E. vitis artificial diets that included different volatile compounds, we conducted a preliminarily identification of the chemicals associated with the resistance of different varieties of tea plants to this pest. [Results]  More than 30 biochemical compounds from 8 different tea varieties with different levels of resistance to E. vitis were analyzed. These compounds differed significantly in composition, particularly in the amount of polyphenols, aspartic acid , γ- aminobutyrate acid, chlorogenic acid, and theanine, they contained. Different concentrations of the above chemicals were added to artificial diets prepared for E. vitis in order to determine their effect on survival rates. The results of these feeding trials indicate that γ- aminobutyric acid may contribute to the resistance of tea plants to E. vitis. [Conclusion]  Certain volatile chemicals from tea plants may be important to their resistance to E. vitis.