Paraglomus and Glomus Arbuscular Mycorrhizal Fungi induce the Green Tea Catechin Quality Index and Phosphorus bioavailability in Tropical soils

Soil microbes have an impact on the quality of green tea leaves in addition to soil conditions and Camellia sinensis cultivar. Arbuscular mycorrhizal (AM) fungi can significantly improve soil quality and crop productivity, however, the specific AM fungal groups that affect the catechin quality index (CQI) of green tea are not yet clear. In the present study, rhizosphere soil samples, root samples, and fresh tea leaves from six different Camellia sinensis cultivars in Hunan Province, China were collected. Utilizing high-throughput Illumina amplicon sequencing technology, the taxonomic diversity and community composition of AM fungi in the rhizosphere soil and roots were investigated, as well as the mycorrhizal colonization rate. It was discovered that the two main AM fungal genera in the Camellia sinensis roots and rhizosphere were Paraglomus and Glomus. A higher catechin quality index (HCQI) correlates with greater accumulation of Paraglomus in the roots of Camellia sinensis. Tea cultivar and rhizosphere soil’s available phosphorus content significantly affected the mycorrhizal colonization rate and the composition of the AM fungal community within the roots. The mycorrhizal colonization rate impacted the catechin composition, consequently influencing the catechin quality index of green tea. Furthermore, fluctuations in the proportional presence of Paraglomus and Glomus within the roots of Camellia sinensis notably affected the CQI. In summary, heightened mycorrhizal colonization and enhanced Paraglomus prevalence substantially elevate the CQI of green tea. This finding was of considerable importance for the application of AM fungi in the production of high-quality green tea.