Effects of temperature and light on quality-related metabolites in tea [Camellia sinensis (L.) Kuntze] leaves
文献类型： 外文期刊
作者： Wang, Miao 1 ; Yang, Jie 1 ; Li, Jianlong 5 ; Zhou, Xiaochen 1 ; Xiao, Yangyang 1 ; Liao, Yinyin 1 ; Tang, Jinchi 5 ; Dong, Fang 7 ; Zeng, Lanting 1 ;
作者机构： 1.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, 723 Xingke Rd, Guangzhou 510650, Peoples R China
2.Chinese Acad Sci, Key Lab South China Agr Plant Mol Anal & Genet Imp, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
3.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
4.Chinese Acad Sci, Ctr Econ Bot, Core Bot Gardens, 723 Xingke Rd, Guangzhou 510650, Peoples R China
5.Guangdong Acad Agr Sci, Tea Res Inst, 6 Dafeng Rd, Tianhe Dist, Guangzhou 510640, Peoples R China
6.Guangdong Prov Key Lab Tea Plant Resources Innovat, 6 Dafeng Rd, Guangzhou 510640, Peoples R China
7.Guangdong Food & Drug Vocat Coll, 321 Longdongbei Rd, Guangzhou 510520, Peoples R China
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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