Yucheng Zheng1, Xiaoxi Ou2, Qiuming Li2

  • 1College of Tea and Food Sciences, Wuyi University, Tea Engineering Research Center of Fujian Higher Education, Tea Science Research Institute of Wuyi University, Wuyishan 354300, China; Key Laboratory of Tea Science, College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350007, China.

概括

乌龙茶收获后加工过程中的机械伤害应力改变了DNA甲基化和染色质可访问性. 这种表观遗传重编程影响茶叶的质量,揭示了参与基因调节的CsMYC2等关键转录因子.