# Phenotype, Squalene, and Lanosterol Content Variation Patterns During Seed Maturation in Different Leaf-Color Tea Cultivars

## TL;DR

This study explores how squalene and lanosterol levels in tea seeds change during maturation in different leaf-color tea cultivars.

## Contribution

The study reveals distinct variation patterns of squalene and lanosterol in leaf-color specific tea cultivars during seed maturation.

## Key findings

- Lanosterol content decreases as tea seeds mature.
- Squalene content fluctuates before full maturity and then declines.
- Leaf-color specific cultivars have higher squalene and lanosterol at full maturity.

## Abstract

Squalene and lanosterol are bioactive compounds with diverse physiological effects, found in relatively high concentrations in tea seed oil. Their levels are significantly influenced by cultivar and fruit maturity. As leaf-color specific tea cultivars gain popularity, parts of them tend to have a higher flower and fruit ratio than green-leaf tea cultivars. However, their fruit characteristics remain underexplored. This study investigated 15 tea cultivars with different leaf colors, analyzing phenotypic changes in seeds during maturation, and examining the variation patterns of squalene and lanosterol. The crude water content, dry kernel content, and oil content were closely related to the maturity and effectively reflected seed development. Lanosterol content showed an overall downward trend with increased maturity. Squalene content fluctuated sharply before the seeds fully matured, but gradually decreased once they were fully matured. At full maturity, leaf-color specific tea cultivars generally exhibited higher concentrations of squalene and lanosterol than those with green leaf.