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Improving the Tea Withering Process Using Ethylene or UV-C.

Emma R Collings1, M Carmen Alamar1, Maria Bogaerts Márquez2

  • 1Plant Science Laboratory, Cranfield University, Cranfield, Bedfordshire MK43 0AL, U.K.

Journal of Agricultural and Food Chemistry
|November 5, 2021
PubMed
Summary
This summary is machine-generated.

UV-C irradiation and ethylene treatments accelerate tea shoot withering. UV-C boosts theaflavin production, while ethylene enhances moisture loss and stress responses, potentially shortening tea processing and improving flavor.

Keywords:
Camellia sinensisEIN-4abscisic acidcatechinde novo assemblyoxidationperoxidasepolyphenolstheaflavintranscriptome

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Area of Science:

  • Agricultural Science
  • Plant Physiology
  • Biochemistry

Background:

  • Tea shoot withering is a critical step in tea manufacturing.
  • Understanding the biochemical and physiological mechanisms of withering is essential for process optimization.
  • UV-C and ethylene are known to influence plant responses, but their specific roles in tea withering require elucidation.

Purpose of the Study:

  • To investigate the mechanisms of physical and chemical withering in tea shoots induced by UV-C irradiation and ethylene.
  • To determine the impact of these treatments on biochemical changes, gene expression, and physiological responses.
  • To explore the potential of UV-C and ethylene in enhancing tea quality and processing efficiency.

Main Methods:

  • Combined biochemical, transcriptomic, and physiological analyses were employed.
  • Tea shoots were subjected to UV-C irradiation (15 kJ m⁻²) and exogenous ethylene treatments.
  • Measurements included catechin oxidation, theaflavin content, electrolyte leakage, metabolic rate, moisture loss, and gene expression profiling.

Main Results:

  • UV-C irradiation increased theaflavin-3-monogallate and theaflavin digallate by 5- and 13.2-fold, respectively, and upregulated peroxidases and polyphenol oxidases.
  • Ethylene treatment increased metabolic rate by 40% and moisture loss by 30%, upregulating genes related to dehydration and stress responses.
  • These treatments induced rapid browning and increased electrolyte leakage, indicating cellular damage and chemical changes.

Conclusions:

  • UV-C irradiation promotes the formation of flavor compounds (theaflavins) during tea withering.
  • Ethylene accelerates the withering process by increasing metabolic rate and moisture loss, potentially shortening manufacturing time.
  • These findings suggest that UV-C and ethylene can be utilized as tools to optimize tea manufacturing for improved quality and efficiency.