EFFECT OF GIBBERELLINS ON CHEMICAL-COMPOSITION AND QUALITY OF TEA (CAMELLIA-SINENSIS L)

The effect of gibberellins on tea leaf chemical composition and qualit y was investigated. The results showed that application of gibberellin s was beneficial to green tea quality. Content of amino acids increase d by 9.8% and that of vitamin C by 17.8% and tea catechins index incre ased by 12.9%. The content of tea polyphenols and ratio of tea polyphe nols to amino acids decreased by 9.9% and 11.5%, respectively. Differe nces of all the indicators were statistically significant (P < 0.05). Quality scores of the treated leaf increased significantly (P < 0.05). It was also revealed that tea plant response to gibberellins was depe ndent not only on genetics, but also on shoot development stage.