Effects of different spreading treatments on the formation of aroma quality in green tea
作者机构：Key Laboratory of Horticulture Plant BiologyMinistry of EducationCollege of Horticulture&Forestry SciencesHuazhong Agricultural UniversityWuhanHubei 430070People's Republic of China Key Laboratory of Urban Agriculture in Central ChinaMinistry of AgricultureWuhanHubei 430070People's Republic of China
出 版 物：《Beverage Plant Research》 (饮料植物研究（英文）)
年 卷 期：2021年第1卷第1期
页 面：122-132页
学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070303[理学-有机化学] 0703[理学-化学]
基 金：the National Key R&D Program of China(Project No.2018YFD1000600) the Fundamental Research Funds for the Central Universities,Huazhong Agricultural University(Project No.2662017PY053)
主 题：products. verify synthesis
摘 要：The current research was carried out to verify if low-temperature spreading treatments(CK,natural spreading;LTD,low temperature+dark;LTY,low temperature+yellow light;LTCD,low temperature+CO_(2))had a positive effect on the aroma quality of green tea products under the premise of prolonging the spreading period of picked tea *** to CK,LTY significantly improved the aroma quality in green tea *** spreading leaves with LTY treatment showed the highest relative content of terpene volatiles and amino acid-derived ***,terpene precursor synthesis genes,such as linalool synthase genes(CsLIS2,CsLIS3,CsLIS4)and farnesene synthase genes(CsFS5,CsFS10)were significantly up-regulated in spreading leaves after LTY *** research furthers our understanding of volatile metabolism in postharvest tea leaves and provides a genetic metabolic basis for the application of low-temperature spreading in green tea processing.
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