Osmanthus 158 claims

genus · family Oleaceae · green plant · NCBI Taxonomy ↗

7 spellings

OsmanthusKurt Stüber [1] · CC BY-SA 3.0 · Wikimedia Commons ↗

158 claims

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Observationobservedoriginal resultpositivemeasured

Claim · model-written summary

The AZO@βASCa hydrogel showed superior wetting and adhesion performance on osmanthus leaves.

Taxon: osmanthusOsmanthuse0
Outcome: superior wetting and adhesion performancee0

Not reportedComparator

Verbatim

e0
“Adhesion assessments revealed superior wetting and adhesion performance on both osmanthus and poplar leaves”
✓ located verbatim in the source · abstract, characters 1003–1110

Title

An eco‐friendly alkaline lignin/sodium alginate/β‐cyclodextrin composite hydrogel for enhanced foliar deposition and sustained control of Botrytis cinerea with azoxystrobin

Hanchen Lin; Jian Zhou; Feiyue Zhang; et al. Pest Management Science 2026. doi:10.1002/ps.70739

Other claims from this paper (4)

Observation The AZO@βASCa hydrogel showed superior wetting and adhesion performance on poplar leaves.
Method / resource In vitro and in vivo, AZO@βASCa provided sustained inhibition of Botrytis cinerea, outperforming commercial azoxystrobin in long-term efficacy.
Method / resource The optimized 2:1 SA to AL hydrogel reached an encapsulation efficiency of 94.99%.
Method / resource The optimized 2:1 SA to AL hydrogel reached a loading capacity of 24.75%.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Tea dhool moisture of 25% preserved Osmanthus cellular integrity.

Taxon: OsmanthusOsmanthuse0
Treatment: optimized moisture level (25%)e1
Outcome: cellular integritye1
Comparator: insufficient moisture (5-10%)e2

Not reportedDirection

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e2
“By contrast, insufficient moisture (5-10%) caused plasmolysis and stomatal closure”
✓ located verbatim in the source · abstract, characters 910–992

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Tea dhool moisture of 25% delayed Osmanthus water loss.

Taxon: OsmanthusOsmanthuse0
Treatment: optimized moisture level (25%)e1
Outcome: water losse1
Direction: delayede1
Comparator: insufficient moisture (5-10%)e2

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e2
“By contrast, insufficient moisture (5-10%) caused plasmolysis and stomatal closure”
✓ located verbatim in the source · abstract, characters 910–992

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Tea dhool moisture of 25% maintained Osmanthus stomatal opening.

Taxon: OsmanthusOsmanthuse0
Treatment: optimized moisture level (25%)e1
Outcome: stomatal openinge1
Comparator: insufficient moisture (5-10%)e2

Not reportedDirection

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e2
“By contrast, insufficient moisture (5-10%) caused plasmolysis and stomatal closure”
✓ located verbatim in the source · abstract, characters 910–992

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.

Taxon: OsmanthusOsmanthuse0
Treatment: optimized moisture level (25%)e1
Outcome: floral volatile emissione1
Comparator: insufficient moisture (5-10%)e2

Not reportedDirection

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e2
“By contrast, insufficient moisture (5-10%) caused plasmolysis and stomatal closure”
✓ located verbatim in the source · abstract, characters 910–992

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.

Taxon: OsmanthusOsmanthuse0
Treatment: insufficient moisture (5-10%)e2
Outcome: plasmolysis and stomatal closuree2
Comparator: optimized moisture level (25%)e1

Not reportedDirection

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e2
“By contrast, insufficient moisture (5-10%) caused plasmolysis and stomatal closure”
✓ located verbatim in the source · abstract, characters 910–992

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.

Taxon: OsmanthusOsmanthuse0
Treatment: over‑hydration (45%)e3
Outcome: cell rupturee3
Comparator: optimized moisture level (25%)e1

Not reportedDirection

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e3
“over‑hydration (45%) induced cell rupture and blockage of the porous tea dhool, impairing volatile transfer”
✓ located verbatim in the source · abstract, characters 1000–1107

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultnegativemeasured

Claim · model-written summary

Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.

Taxon: OsmanthusOsmanthuse0
Treatment: over‑hydration (45%)e3
Outcome: volatile transfere3
Comparator: optimized moisture level (25%)e1

Not reportedDirection

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e1
“An optimized moisture level (25%) preserved cellular integrity, delayed water loss, and maintained stomatal opening, collectively sustaining floral volatile emission”
✓ located verbatim in the source · abstract, characters 743–908

e3
“over‑hydration (45%) induced cell rupture and blockage of the porous tea dhool, impairing volatile transfer”
✓ located verbatim in the source · abstract, characters 1000–1107

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.

Taxon: OsmanthusOsmanthuse0
Treatment: 25% moisturee4
Outcome: floral aromae4
Direction: more intense and persistente4

Not reportedComparator

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e4
“Consequently, OBT produced at 25% moisture exhibited a more intense and persistent floral aroma, with elevated levels of key volatiles such as β‑ionone”
✓ located verbatim in the source · abstract, characters 1109–1260

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Osmanthus black tea produced at 25% moisture had elevated levels of key volatiles such as β‑ionone.

Taxon: OsmanthusOsmanthuse0
Treatment: 25% moisturee4
Outcome: elevated levels of key volatiles such as β‑iononee4
Direction: elevatede4

Not reportedComparator

Verbatim

e0
“investigating how tea dhool moisture content modulates Osmanthus physiology”
✓ located verbatim in the source · abstract, characters 608–683

e4
“Consequently, OBT produced at 25% moisture exhibited a more intense and persistent floral aroma, with elevated levels of key volatiles such as β‑ionone”
✓ located verbatim in the source · abstract, characters 1109–1260

Title

A novel “tea nurturing flowers” perspective: tea dhool moisture‑controlled preservation of Osmanthus vitality for superior scented tea aroma

Yani Pan; Lin Xiang; Li Yang; et al. npj Science of Food 2026. doi:10.1038/s41538-026-00821-8

Other claims from this paper (8)

Intervention effect Tea dhool moisture of 25% preserved Osmanthus cellular integrity.
Intervention effect Tea dhool moisture of 25% delayed Osmanthus water loss.
Intervention effect Tea dhool moisture of 25% maintained Osmanthus stomatal opening.
Intervention effect Tea dhool moisture of 25% sustained Osmanthus floral volatile emission.
Intervention effect Insufficient moisture (5-10%) caused plasmolysis and stomatal closure in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) induced cell rupture in Osmanthus compared with 25% moisture.
Intervention effect Over-hydration (45%) of tea dhool, by blocking it, impaired volatile transfer compared with 25% moisture.
Intervention effect Osmanthus black tea produced at 25% moisture had a more intense and persistent floral aroma.