Research progress on genetic transformation of Camellia sinensis (L.) O. Kuntze

Tea (Camellia sinensis (L.) O. Kuntze) is one of the most important non-alcoholic beverages in the world. With the continuous development of genetic transformation technology and strong demand for highly resistant and high-quality C.sinensis varieties, direct improvement of C. sinensis through genetic transformation has attracted increasing attention. In this paper, the characteristics and research status of various genetic transformation methods of C. sinensis are reviewed. The main problems with current genetic transformation technology and the main factors affecting genetic transformation of C. sinensis are discussed. In addition, the prospects of de novo meristem induction from in-vivo technology in the genetic transformation of C. sinensis are also considered.