Improving the tea withering process using ethylene or UV-C

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dc.contributor.authorCollings, Emma R.
dc.contributor.authorAlamar, M. Carmen
dc.contributor.authorBogaerts Márquez, Maria
dc.contributor.authorKourmpetli, Sofia
dc.contributor.authorKevei, Zoltan
dc.contributor.authorThompson, Andrew J.
dc.contributor.authorMohareb, Fady
dc.contributor.authorTerry, Leon A.
dc.date.accessioned2021-11-16T15:56:00Z
dc.date.available2021-11-16T15:56:00Z
dc.date.issued2021-11-05
dc.description.abstractUsing a combination of biochemical, transcriptomic, and physiological analyses, we elucidated the mechanisms of physical and chemical withering of tea shoots subjected to UV-C and ethylene treatments. UV-C irradiation (15 kJ m–2) initiated oxidation of catechins into theaflavins, increasing theaflavin-3-monogallate and theaflavin digallate by 5- and 13.2–4.4-fold, respectively, at the end of withering. Concomitantly, a rapid change to brown/red, an increase in electrolyte leakage, and the upregulation of peroxidases (viz. Px2, Px4, and Px6) and polyphenol oxidases (PPO-1) occurred. Exogenous ethylene significantly increased the metabolic rate (40%) and moisture loss (30%) compared to control during simulated withering (12 h at 25 °C) and upregulated transcripts associated with responses to dehydration and abiotic stress, such as those in the ethylene signaling pathway (viz. EIN4-like, EIN3-FBox1, and ERFs). Incorporating ethylene during withering could shorten the tea manufacturing process, while UV-C could enhance the accumulation of flavor-related compounds.en_UK
dc.identifier.citationCollings ER, Alamar MC, Bogaerts Marquez M, et al., (2021) Improving the tea withering process using ethylene or UV-C. Journal of Agricultural and Food Chemistry, Volume 69, Issue 45, 17 November 2021, pp. 13596-13607en_UK
dc.identifier.issn0021-8561
dc.identifier.urihttps://doi.org/10.1021/acs.jafc.1c02876
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/17272
dc.language.isoenen_UK
dc.publisherAmerican Chemical Societyen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectCamellia sinensisen_UK
dc.subjecttranscriptomeen_UK
dc.subjectde novo assemblyen_UK
dc.subjectcatechinen_UK
dc.subjecttheaflavinen_UK
dc.subjectoxidationen_UK
dc.subjectpolyphenolsen_UK
dc.subjectperoxidaseen_UK
dc.subjectabscisic aciden_UK
dc.subjectEIN-4en_UK
dc.titleImproving the tea withering process using ethylene or UV-Cen_UK
dc.typeArticleen_UK

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