Effects of temperature and light on quality-related metabolites in tea [Camellia sinensis (L.) Kuntze] leaves

文献类型： 外文期刊

第一作者： Wang, Miao

作者： Wang, Miao;Yang, Jie;Zhou, Xiaochen;Xiao, Yangyang;Liao, Yinyin;Zeng, Lanting;Wang, Miao;Yang, Jie;Zhou, Xiaochen;Xiao, Yangyang;Liao, Yinyin;Zeng, Lanting;Wang, Miao;Zhou, Xiaochen;Xiao, Yangyang;Zeng, Lanting;Yang, Jie;Liao, Yinyin;Zeng, Lanting;Li, Jianlong;Tang, Jinchi;Li, Jianlong;Tang, Jinchi;Dong, Fang

作者机构：

关键词： Tea quality; Temperature; Light; Metabolite; Dual factors; Camellia sinensis (L; ) Kuntze

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 161 卷

页码：

收录情况： SCI

摘要： In China, the environmental conditions in mountainous regions are suitable for producing high-quality tea, but the underlying mechanism is unknown. Analyses of published data revealed tea leaves harvested at high altitudes are associated with high-quality tea, possibly because of the effects of light and temperature. This was confirmed by simulating the changes induced by temperature and light at different altitudes. Catechin biosynthesis was inhibited by high altitudes, whereas free amino acid contents increased, leading to a decrease in polyphenol to amino acids ratio. Under simulated high-altitude conditions, increases in the abundance of L-theanine and other amino acids were due to the increase in precursor contents and chloroplast protein hydrolysis, respectively. In addition, some aroma compound contents increased in fresh or wounded leaves because of up-regulated expression of key structural genes. Overall, tea taste and aroma were enhanced by simulated high-altitude conditions. This study provides the basis for enhancing low-quality tea raw materials.

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