Variations in oolong tea key characteristic floral aroma compound contents among tea (Camellia sinensis) germplasms exposed to postharvest stress
文献类型： 外文期刊
作者： Wu, Shuhua 1 ; Gu, Dachuan 1 ; Chen, Yuzhen 7 ; Wang, Feng 7 ; Qian, Jiajia 1 ; Zeng, Lanting 1 ; Tang, Jinchi 3 ; Yan, Ying 8 ; Chen, Changsong 7 ; Li, Jianlong 3 ;
作者机构： 1.Chinese Acad Sci, Key Lab South China Agr Plant Mol Anal & Genet Imp, 723 Xingke Rd, Guangzhou 510650, Peoples R China
2.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
3.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Peoples R China
4.Guangdong Prov Key Lab Tea Plant Resources Innovat, 6 Dafeng Rd, Guangzhou 510640, Peoples R China
5.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
6.South China Natl Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
7.Fujian Acad Agr Sci, Tea Res Inst, 104 Pudang Rd, Xindian Town, Fuzhou 350012, Peoples R China
8.Zhanjiang Minghe Tea Co Ltd, 18 Guangtian Rd, Zhanjiang 524044, Peoples R China
9.Fujian Acad Agr Sci, 104 Pudang Rd, Xindian Town, Fuzhou 350012, Peoples R China
10.Guangdong Acad Agr Sci, Tea Res Inst, 6 Dafeng Rd, Guangzhou 510640, Peoples R China
关键词： Floral aroma; Camellia sinensis; Oolong tea; Tea cultivar; Stress response
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：7.0； 五年影响因子：6.9 ）
ISSN： 0925-5214
年卷期： 2023 年 197 卷
页码：
收录情况： SCI
摘要： Tea (Camellia sinensis) germplasm affects the tea aroma quality, especially in oolong tea. However, the mecha-nism underlying the diversity in aroma formation induced by postharvest stresses among different tea cultivars remains unclear. In this study, correlation analyses between sensory evaluation scores and aroma compound contents of oolong teas made from 12 different cultivars was carried out. The results confirmed the contribution of three characteristic aroma compounds [i.e., indole, jasmine lactone, and (E)-nerolidol] to the oolong tea floral aroma quality. However, only the indole was positively correlated with the jasmonic acid (JA) in the simulated withering (wounding stress due to plucking) and turnover (continuous wounding stress) stages. Furthermore, the expression levels of transcription factor CsMYC2c and structural genes for the three aroma compounds were positively correlated in the simulated withering stage. Transient transcriptional activation analyses in tobacco revealed that CsMYC2c regulated the promoter activity and expression of structural genes. However, yeast one-hybrid assay showed that CsMYC2c did not directly bind to the gene promoters. The information has expanded our understanding of the causes for the variations in aromas among diverse tea cultivars in response to post-harvest stress. Furthermore, it may provide the basis for breeding and selection of high-aroma tea cultivars.
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