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The stand structure of ancient tea tree () communities is critical for maintaining their structural and functional stability. Therefore, this study employed backpack laser scanning (BLS) technology to extract individual tree parameters (diameter at breast height, tree height, relative coordinates, etc.) in seven sample plots (25 m × 25 m each) to analyze their spatial and non-spatial structure characteristics. Firstly, the accuracy of diameter at breast height (DBH) and tree height (TH) estimations using BLS resulted in a root mean square error () of 4.247 cm and 2.736 m and a coefficient of determination () of 0.948 and 0.614, respectively. Secondly, in this community, trees exhibited an aggregated spatial distribution (average uniform angle > 0.59), with small differences in DBH among adjacent trees (average dominance > 0.48) and a high proportion of adjacent trees belonging to different species (average mingling > 0.64). Ancient tea trees in the 5-15 cm diameter class face considerable competitive pressure, with values ranging from 14.28 to 179.03. Thirdly, this community exhibits rich species composition (more than 7 families, 8 genera, and 10 species, respectively), strong regeneration capacity (with an inverse J-shaped diameter distribution), uniform species distribution (Pielou evenness index > 0.71), and high species diversity (with a Shannon-Wiener diversity index ranging from 1.65 to 2.47 and a Simpson diversity index ranging from 0.71 to 0.91), and the ancient tea trees maintain a prominent dominant status and important value ranging from 19.36% to 49%. The results indicate that, under the current conditions, the structure and function of this community collectively exhibit relatively stable characteristics. BLS provides a powerful tool for the research and conservation of rare and endangered species.
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http://dx.doi.org/10.3390/plants14162485 | DOI Listing |
Plants (Basel)
August 2025
College of Forestry, Southwest Forestry University, Kunming 650233, China.
The stand structure of ancient tea tree () communities is critical for maintaining their structural and functional stability. Therefore, this study employed backpack laser scanning (BLS) technology to extract individual tree parameters (diameter at breast height, tree height, relative coordinates, etc.) in seven sample plots (25 m × 25 m each) to analyze their spatial and non-spatial structure characteristics.
View Article and Find Full Text PDFMicroorganisms
August 2025
Engineering Laboratory for Industrial Microbiology Molecular Beeding of Anhui Province, College of Biologic & Food Engineering, Anhui Polytechnic University, 8 Middle Beijing Road, Wuhu 241000, China.
Fermentation plays a pivotal role in shaping the flavor and overall quality of Pu-erh tea, a microbially fermented dark tea. Here, we monitored physicochemical properties, chemical constituents, and microbial succession at 15 fermentation time points. Amplicon sequencing identified , , , , , , and as dominant genera, with prokaryotic communities showing greater richness and diversity than eukaryotic ones.
View Article and Find Full Text PDFJ Pharm Pharmacol
August 2025
State Key Laboratory of Southwestern Chinese Medicine Resources, Chengdu University of Traditional Chinese Medicine, Chengdu 611137, China.
Objectives: Dendrobium officinale has been used as a medicinal and edible plant for more than 2000 years. It was often used by the ancients to nourish the body, brew baijiu and brew tea. The review's objective was to examine the traditional uses, agricultural technology, processing, chemical composition, pharmacological mechanisms (in vitro/vivo), toxicology, and applications of D.
View Article and Find Full Text PDFFood Chem X
July 2025
College of Horticulture, South China Agricultural University/Guangdong South China Feature Tea Engineering Research Center, 510642 Guangzhou, China.
Yunnan large-leaf white tea gains popularity for its unique flavor attributable to the local tea varieties and environments. But how aging crucially enhances its quality and flavor remains unclear. Here, flavor change and safety quality of "Qinghuan" (QH) stored for different periods were studied, revealing that older teas developed sweeter, smoother, and more balanced flavors, with a stable and pleasant aroma.
View Article and Find Full Text PDFPLoS One
July 2025
College of Forestry, Southwest Forestry University, Yunnan, China.
Dali tea (Camellia taliensis), serving as a primitive wild species within the section Thea, represents a crucial genetic source for the domestication of Pu-erh tea (C. sinensis var. assamica) due to its strong stress tolerance and unique biochemical composition.
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