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Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process

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Journal of Integrative Agriculture 2022年第3期21卷 862-877页

作者： ZHOU Cheng-zhe ZHU Chen LI Xiao-zhen CHEN Lan XIE Si-yi CHEN Guang-wu ZHANG Huan LAI Zhong-xiong LIN Yu-ling GUO Yu-qiong College of Horticulture Fujian Agriculture and Forestry UniversityFuzhou 350002P.R.China Institute of Horticultural Biotechnology Fujian Agriculture and Forestry UniversityFuzhou 350002P.R.China Key Laboratory of tea Science of Fujian Province/tea Industry Research Institute Fujian Agriculture and Forestry UniversityFuzhou 350002P.R.China

In the postharvest processing of tea leaves,withering is the first indispensable manufacturing process which produces the mellow,umami and sweet taste of white *** this study,we aimed to determine the dynamic changes of the main metabolites and clarify the key differentially expressed genes(DEGs) involved in forming the characteristic taste of white tea during *** analyses revealed that the contents of total catechins and starch decreased continuously,whereas the contents of theaflavin,γ-aminobutyric acid(GABA),maltose,and soluble sugars increased significantly during withering(from 0–48 h).Meanwhile,the elevation of α-amylase(AMY),β-amylase(BAM),total amylase,and glutamate decarboxylase(GAD) activities may be correlated with the accumulation of GABA and *** transcriptome sequencing,we detected 9 707,15 921,17 353,and 17 538 DEGs at 12,24,36,and 48 h of the withering process,respectively,compared with 0 h sample(fresh leaves).The transcript levels of most of the DEGs involved in catechin biosynthesis were significantly inhibited,whereas those involved in catechin oxidation were significantly up-regulated,which could be correlated to a decrease in catechin content and an increase in theaflavin *** DEGs involved in GABA biosynthesis were considerably up-regulated,and the down-regulation of SPMS could reduce the competition for converting spermidine to *** up-regulation of the AMY and BAM genes could trigger starch degradation,resulting in the increase of soluble sugar *** results provide new insights into the importance of the withering process to the characteristic taste of white tea.

关键词： white tea withering transcriptome analysis phytochemical analysis

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