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. 2017 Aug 11;7:7937. doi: 10.1038/s41598-017-08465-1

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Effect of ambient (380 µmol mol⁻¹) or elevated CO₂ concentration (800 µmol mol⁻¹) on carbohydrate, carbon and nitrogen concentration in tea leaves. (A) Soluble sugar concentration, (B) Sucrose concentration, (C) Starch concentration, and (D) Total carbon, total nitrogen and C:N ratio. Histograms with solid fill color (■) and without fill color (□) represent total nitrogen and total carbon, respectively, while line graph (-▲-) represents C: N ratio. Leaf samples were harvested after exposure of tea plants to different concentrations of atmospheric CO₂ for 24 days. Data are the means of four replicates (±SD). Mean denoted by different letters indicate significant differences between the treatments (P < 0.05).