Chlorophyll Metabolism in Postharvest Tea (<i>Camellia sinensis</i> L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Yu, Xiao Fang; Zhou, Tianjun; He, Chang; Zhou, Ji‐Xun; Qu, Fengfeng; Ai, Zeyi; Chen, Yuqiong; Ni, Dejiang

doi:10.1021/acs.jafc.9b03477

Cited by 77 publications

(41 citation statements)

References 50 publications

(77 reference statements)

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“…In addition to the aroma and taste, color is a key trait used for measuring tea quality. The color of the dry tea leaves and the resulting liquid influences consumer preferences and purchasing decisions ( Yu et al, 2019 ). The pigments that contribute to tea colors generally include chlorophyll, carotenoids, and anthocyanins, of which chlorophyll is the most important pigment for determining green tea quality ( Suzuki and Shioi, 2003 ).…”

Section: Introductionmentioning

confidence: 99%

Mechanism Underlying the Shading-Induced Chlorophyll Accumulation in Tea Leaves

Chen

Dong

et al. 2021

Front. Plant Sci.

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Besides aroma and taste, the color of dry tea leaves, tea infusion, and infused tea leaves is also an important index for tea quality. Shading can significantly increase the chlorophyll content of tea leaves, leading to enhanced tea leaf coloration. However, the underlying regulatory mechanism remains unclear. In this study, we revealed that the expressions of chlorophyll synthesis genes were significantly induced by shading, specially, the gene encoding protochlorophyllide oxidoreductase (CsPOR). Indoor control experiment showed that decreased light intensity could significantly induce the expression of CsPOR, and thus cause the increase of chlorophyll content. Subsequently, we explored the light signaling pathway transcription factors regulating chlorophyll synthesis, including CsPIFs and CsHY5. Through expression level and subcellular localization analysis, we found that CsPIF3-2, CsPIF7-1, and CsHY5 may be candidate transcriptional regulators. Transcriptional activation experiments proved that CsHY5 inhibits CsPORL-2 transcription. In summary, we concluded that shading might promote the expression of CsPORL-2 by inhibiting the expression of CsHY5, leading to high accumulation of chlorophyll in tea leaves. The results of this study provide insights into the mechanism regulating the improvements to tea plant quality caused by shading.

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Section: Introductionmentioning

confidence: 99%

Mechanism Underlying the Shading-Induced Chlorophyll Accumulation in Tea Leaves

Chen

Dong

et al. 2021

Front. Plant Sci.

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“…For oolong tea, it has been found that the total content of glycosidically bound volatiles (GBVs) gradually increased at the withering step and then remarkably increased after the fixing step at 230 • C [4]. The dehydration stress during withering can promote the special flavors of various teas by inducing significant changes in the gene transcription and amounts of tea flavor compounds [5].…”

Section: Introductionmentioning

confidence: 99%

Transcriptome and Phytochemical Analysis Reveals the Alteration of Plant Hormones, Characteristic Metabolites, and Related Gene Expression in Tea (Camellia sinensis L.) Leaves During Withering

Zhao

et al. 2020

Plants

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Plant hormones play an important role in the chemical metabolism of postharvest plants. However, alterations in plant hormones of postharvest tea and their potential modulation of quality-related metabolites are unknown. In this study, the dynamic alterations of abscisic acid (ABA), salicylic acid (SA), jasmonic acid (JA), and critical metabolites, such as catechins, theanine, and caffeine, in tea leaves were analyzed during withering from 0 to 24 h. It was found that the ABA content increased from 0 to 9 h but decreased thereafter, JA continuously increased, and the SA content showed no significant change. With the exception of gallocatechin (GC) and epicatechin (EC), the amounts of other critical components were significantly reduced at 24 h. Transcriptome analysis showed that compared with 0 h, 2256, 3654, and 1275 differentially expressed genes (DEGs) were identified at 9, 15, and 24 h, respectively. For all comparisons, DEGs corresponding to the pathways of “phenylalanine, tyrosine, and tryptophan biosynthesis” and “phenylalanine metabolism”, involved in the biosynthesis of catechins, were significantly enriched. Weighted correlation network analysis (WGCNA) of co-expression genes indicated that many of the modules were only correlated with a specific trait during the withering process; the dark olive-green module, however, was correlated with two traits, ABA and theanine. Our study indicates that withering induced dramatic alterations in gene transcription as well as levels of hormones (ABA, JA, and SA) and important components, and that ABA regulated theanine metabolism during this process.

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“…Thus, glutamate and GABA synthesized from glutamine might cause an increase in the relative content of GABA [30]. Additionally, a decrease in chlorophyll pigment during withering reduces glutamate content [31].…”

Section: Discussionmentioning

confidence: 99%

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

Ntezimana

et al. 2021

Foods

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The present study emphasizes the effect of withering time set at 4 ± 0.5 h (WT4), 6 ± 0.5 h (WT6), 8 ± 0.5 h (WT8), 10 ± 0.5 h (WT10), and 12 ± 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 ± 0.5 h, 10 ± 0.5 h, and 8 ± 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 ± 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of α-glucosidase and α-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 ± 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 ± 0.5 h to 10 ± 0.5 h withering time could improve black tea quality and nutritional characteristics.

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Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments

Cited by 77 publications

References 50 publications

Mechanism Underlying the Shading-Induced Chlorophyll Accumulation in Tea Leaves

Mechanism Underlying the Shading-Induced Chlorophyll Accumulation in Tea Leaves

Transcriptome and Phytochemical Analysis Reveals the Alteration of Plant Hormones, Characteristic Metabolites, and Related Gene Expression in Tea (Camellia sinensis L.) Leaves During Withering

Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea

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