Jiang Yihe, Huang Dayu, Lu Cui, Ye Shenyuan, Li Linlin, Li Tong, Liu Xiaohua, Chen Benguo, Guo Jun, Lu Litang
College of Tea Sciences, Institute of Plant Health & Medicine, Guizhou University, Guiyang 550025, China.
Institute of Horticulture, Jiangxi Academy of Agricultural Sciences, Nanchang 330200, China.
Food Chem X. 2024 Oct 5;24:101878. doi: 10.1016/j.fochx.2024.101878. eCollection 2024 Dec 30.
Meitan Cuiya (MTCY), a representative green tea from Guizhou, China, may exhibit lower quality in summer due to increased bitterness and astringency. Spreading is a common method to enhance tea quality, but its impact on summer MTCY remains unclear. This study combined transcriptomics and volatile metabolomics to investigate the effects of spreading duration on quality of summer fresh tea leaves and MTCY. Results showed that spreading time shortened to 4 h improved the taste of MTCY, due to lower catechins and higher theanine levels. This duration also yielded woody floral scent in MTCY, marked by high levels of -Cubebol, linalool, -linalool oxide. Transcriptomic analysis linked the 4-h spreading to proteasome activities. Aroma formation was related to diterpenoid and flavonoid biosynthesis. Additionally, gibberellins and auxin were associated with quality formation in fresh tea leaves. This research lays a foundation for improving quality of fresh tea leaves and MTCY in summer.
湄潭翠芽（MTCY）是中国贵州具有代表性的绿茶，由于苦涩味增加，其夏季品质可能会下降。摊晾是提高茶叶品质的常用方法，但其对夏季湄潭翠芽的影响尚不清楚。本研究结合转录组学和挥发性代谢组学，研究摊晾时间对夏季鲜茶叶和湄潭翠芽品质的影响。结果表明，摊晾时间缩短至4小时可改善湄潭翠芽的口感，这是由于儿茶素含量降低和茶氨酸含量升高所致。这个时长还使湄潭翠芽产生了木质花香气味，其特征是高含量的α-荜澄茄醇、芳樟醇、β-氧化芳樟醇。转录组分析将4小时摊晾与蛋白酶体活性联系起来。香气形成与二萜类和黄酮类生物合成有关。此外，赤霉素和生长素与鲜茶叶的品质形成有关。本研究为改善夏季鲜茶叶和湄潭翠芽的品质奠定了基础。
