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Utilization of postharvest treatment to improve flavor quality of the large-leaf tea cultivar 'Yinghong No. 9' and its albino resource

文献类型： 外文期刊

作者： Xie, Jiaxin 1 ; Qian, Jiajia 1 ; Wang, Miao 1 ; Liu, Chengshun 1 ; Wang, Yuxin 1 ; Huang, Fang 1 ; Li, Jianlong 6 ; Zeng, Lanting 1 ; Zhu, Chen 1 ;

作者机构： 1.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, South China Bot Garden, Guangzhou 510650, Peoples R China

2.Chinese Acad Sci, State Key Lab Plant Divers & Specialty Crops, South China Bot Garden, Guangzhou 510650, Peoples R China

3.Univ Wisconsin Madison, Coll Agr & Life Sci, Madison, WI 53706 USA

4.Chinese Acad Sci, Key Lab Natl Forestry & Grassland Adm Plant Conser, South China Bot Garden, Guangzhou 510650, Peoples R China

5.Univ Chinese Acad Sci, Beijing 100049, Peoples R China

6.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Peoples R China

7.Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China

关键词： Albino; Large-leaf tea; Flavor quality; Postharvest treatment

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.2； 五年影响因子：6.2 ）

ISSN： 0926-6690

年卷期： 2025 年 225 卷

页码：

收录情况： SCI

摘要： Albino tea is loved by consumers for its unique leaf color and fresh taste, but the lack of aroma quality is a major constraint to the production of high-quality albino tea. Postharvest treatment has the ability to enhance flavor quality. However, scientific guidelines regarding the utilization of postharvest treatment to improve flavor quality of large-leaf albino tea are lacking. To excavate the optimal treatment for large-leaf albino resources, four different combinations of temperature (15 degrees C or 25 degrees C) and ultraviolet-C (UV-C) radiation (with or without) were selected and applied to the large-leaf tea cultivar 'Yinghong No. 9' (YH9H) and its albino resource 'Huangyu' (HY). Compared with low temperature (15 degrees C), room temperature (25 degrees C), room temperature combined with UVC treatment, low temperature combined with UV-C treatment was revealed as the ideal for improvement of flavor quality of HY and YH9H teas. Low temperature and UV-C treatment inhibited the expression of catechin biosynthesis and theanine degradation genes and activated the expression of catechin degradation and theanine and gamma-aminobutyric acid (GABA) biosynthesis genes, resulting in the conversion of catechins with a bitter taste to theaflavins with a mellow taste and gallic acid (GA) with an aftertaste as well as high theanine and GABA levels in tea infusions. According to the volatile, odor activity value (OAV), gas chromatography-olfactometry (GC-O), and flavor dilution (FD) analyses, the abundance of the core odor-contributing metabolites, such as linalool, beta-ionone, and phenylacetaldehyde, increased rapidly following the low temperature and UV-C treatment, due to up-regulation of related biosynthesis genes. These odor-contributing metabolites conferred a strong floral and sweet aroma to the YH9H and HY teas. This study provides important mechanistic insights and technical specifications useful for standardizing the production of high-quality tea products from large-leaf tea cultivar and its albino resource using low temperature combined with UV-C treatment.

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