Journal of Tea Science Research, 2024, Vol.14, No.1, 10-18 http://hortherbpublisher.com/index.php/jtsr 10 Review and Progress Open Access Interaction Between Tea Tree Root Probiotics and Tea Yellowing Disease Chuanchuan Liu Modern Agriculture Research Center, Cuixi Academy of Biotechnology, Zhuji, 311800, Zhejiang, China Corresponding email: 2563063374@qq.com Journal of Tea Science Research, 2024, Vol.14, No.1 doi: 10.5376/jtsr.2024.14.0002 Received: 05 Dec., 2023 Accepted: 18 Jan., 2024 Published: 30 Jan., 2024 Copyright © 2024 Liu, 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. Preferred citation for this article: 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) Abstract 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. Keywords Tea roots; Probiotics; Tea; Yellowing disease Introduction Tea, as one of the most popular drinks in the world, not only has a long history and cultural heritage, but also has huge economic value worldwide. The tea industry not only provides millions of jobs, but also makes a huge contribution to the export trade of many countries. The scale of the tea garden is huge, and the production and sale of tea is not only an agricultural activity, but also a large and complex industrial chain. The prosperity of the tea industry directly affects the interests of the upstream and downstream of the relevant industrial chain, so its sustainable development is particularly critical. However, behind the prosperity of the tea industry, the diseases faced by tea trees are increasingly prominent, among which tea yellowing is a common and challenging disease. Tea yellowing disease is mainly manifested as the yellowing, wilting and yield decline of tea leaves, which poses a serious threat to the yield and quality of tea. The occurrence of this disease leads to the decline of tea quality, affects the market competitiveness of tea, and also brings huge economic losses to tea farmers. The prevention and control of tea yellowing disease is urgent, and finding effective prevention and control means has become an urgent task for the sustainable development of tea industry. Probiotics are a class of microorganisms that are beneficial to the growth and health of host plants (Bahati et al., 2022). In agricultural production, probiotics are widely used to promote crop growth, increase yield and improve plant health. Probiotics can positively affect plants through a variety of mechanisms, such as activating the plant immune system, promoting nutrient uptake, and inhibiting the growth of pathogenic microorganisms. The application potential of probiotics in tea cultivation has not been fully explored, so it is of great theoretical and practical value to study the interaction between probiotics in tea roots and tea yellowing disease (Ren and Luo, 2005).
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