文献类型： 外文期刊

作者： Jiang, Yihe ¹ ; Huang, Dayu ¹ ; Lu, Cui ⁴ ; Ye, Shenyuan ¹ ; Li, Linlin ¹ ; Li, Tong ¹ ; Liu, Xiaohua ³ ; Chen, Benguo ³ ; Guo, Jun ³ ; Lu, Litang ¹ ;

作者机构： 1.Guizhou Univ, Inst Plant Hlth & Med, Coll Tea Sci, Guiyang 550025, Peoples R China

2.Guizhou Univ, Coll Life Sci, Minist Educ, Key Lab Plant Resource Conservat & Germplasm Innov, Guiyang 550025, Peoples R China

3.Meitan Cty secondary vocat Sch, Zunyi 563000, Peoples R China

4.Jiangxi Acad Agr Sci, Inst Hort, Nanchang 330200, Peoples R China

关键词： Meitan Cuiya; Spreading; Green tea; Summer tea; Transcriptomics; GC-MS; Hormone

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

摘要： 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 trans-Cubebol, linalool, (Z)-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.