Collings, Emma R.Alamar, M. CarmenBogaerts Márquez, MariaKourmpetli, SofiaKevei, ZoltanThompson, Andrew J.Mohareb, FadyTerry, Leon A.2021-11-162021-11-162021-11-05Collings 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. 13596-136070021-8561https://doi.org/10.1021/acs.jafc.1c02876http://dspace.lib.cranfield.ac.uk/handle/1826/17272Using 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.enAttribution 4.0 InternationalCamellia sinensistranscriptomede novo assemblycatechintheaflavinoxidationpolyphenolsperoxidaseabscisic acidEIN-4Article