萎凋过程中环境胁迫对茶叶品质影响研究进展

doi:10.13305/j.cnki.jts.2025.01.003

摘要/Abstract

摘要： 萎凋是茶叶品质形成的重要加工工序。萎凋期间茶鲜叶受到失水、温度、光照及机械损伤等多种环境胁迫,导致其发生复杂的生理生化变化,最终影响茶叶品质的形成。综述了茶叶萎凋过程中不同环境胁迫对茶叶主要品质（滋味与香气）形成的影响,重点分析了不同环境胁迫如何调控茶鲜叶内化合物的合成与代谢,探讨了其影响茶鲜叶内细胞物理结构变化、酶促和非酶促化学反应内在作用机制,旨在为提高茶叶品质提供理论指导。

关键词: 萎凋, 胁迫, 茶叶品质

Abstract: Withering is an important process for tea quality formation. Fresh tea leaves are subjected to a variety of environmental stresses such as water loss, temperature, light and mechanical damage during withering. Under these stresses, complex physiological and biochemical changes in leaves, which ultimately contribute to the formation of tea quality. This paper reviewed the effects of different environmental stresses on the formation of tea taste and aroma during the withering process. It mainly analyzed how different environmental stresses regulate the synthesis and metabolism of compounds in fresh tea leaves, and further explored their effects on the changes in cellular physical structure, enzymatic, and non-enzymatic chemical reactions in fresh tea leaves. This review provided theoretical supports for improving tea quality.

Key words: withering, stress, tea quality

中图分类号:

S571.1
TS272

晏朵, 余鹏辉, 龚雨顺. 萎凋过程中环境胁迫对茶叶品质影响研究进展[J]. 茶叶科学, 2025, 45(1): 1-14. doi: 10.13305/j.cnki.jts.2025.01.003.

YAN Duo, YU Penghui, GONG Yushun. Research Progress on the Impact of Environmental Stresses on Tea Quality during the Withering Process[J]. Journal of Tea Science, 2025, 45(1): 1-14. doi: 10.13305/j.cnki.jts.2025.01.003.

参考文献

[1] Fang X, Liu Y N, Xiao J Y, et al.GC-MS and LC-MS/MS metabolomics revealed dynamic changes of volatile and non-volatile compounds during withering process of black tea[J]. Food Chemistry, 2023, 410: 135396. doi: 10.1016/j.foodchem.2023.135396.
[2] Qi D D, Shi Y L, Lu M, et al.Effect of withering/spreading on the physical and chemical properties of tea: a review[J]. Comprehensive Reviews in Food Science and Food Safety, 2024, 23(5): e70010. doi: 10.1111/1541-4337.70010.
[3] Shan X J, Yu Q Y, Chen L, et al.Analyzing the influence of withering degree on the dynamic changes in non-volatile metabolites and sensory quality of Longjing green tea by non-targeted metabolomics[J]. Frontiers in Nutrition, 2023, 10: 1104926. doi: 10.3389/fnut.2023.1104926.
[4] Ye Y L, Yan J N, Cui J L, et al.Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering[J]. Journal of Food Composition and Analysis, 2018, 66: 98-108.
[5] Qiao D H, Zhu J Y, Mi X Z, et al.Effects of withering time of fresh leaves on the formation of flavor quality of Taiping Houkui tea[J]. LWT, 2023, 182: 114833. doi: 10.1016/j.lwt.2023.114833.
[6] 吴秋儿, 唐良生, 王则金. 乌龙茶机械萎凋工艺参数[J]. 茶叶科学, 1995, 15(1): 39-42.
Wu Q E, Tang L S, Wang Z J.Technical parameters of mechanical withering for Oolong tea[J]. Journal of Tea Science, 1995, 15(1): 39-42.
[7] Tomlins K I, Mashingaidze A.Influence of withering, including leaf handling, on the manufacturing and quality of black teas: a review[J]. Food Chemistry, 1997, 60(4): 573-580.
[8] Chen Q C, Shi J, Mu B, et al.Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing[J]. Food Chemistry, 2020, 332: 127412. doi: 10.1016/j.foodchem.2020.127412.
[9] Zhou Y H, Luo F, Gong X J, et al.Targeted metabolomics and DIA proteomics-based analyses of proteinaceous amino acids and driving proteins in black tea during withering[J]. LWT, 2022, 165: 113701. doi: 10.1016/j.lwt.2022.113701.
[10] 滑金杰, 袁海波, 江用文, 等. 萎凋过程鲜叶理化特性变化及其调控技术研究进展[J]. 茶叶科学, 2013, 33(5): 465-472.
Hua J J, Yuan H B, Jiang Y W, et al.A review on the regulation technique of withering process and the change in physical and chemical properties of leaves[J]. Journal of Tea Science, 2013, 33(5): 465-472.
[11] 刘财国, 于文涛, 樊晓静, 等. 白茶萎凋过程叶片微形态动态变化规律[J]. 茶叶学报, 2021, 62(2): 73-77.
Liu C G, Yu W T, Fan X J, et al.Changes in foliar micromorphology of white tea during withering[J]. Acta Tea Sinica, 2021, 62(2): 73-77.
[12] Xiang L H, Zhu C, Qian J J, et al.Positive contributions of the stem to the formation of white tea quality-related metabolites during withering[J]. Food Chemistry, 2024, 449: 139173. doi: 10.1016/j.foodchem.2024.139173.
[13] Shao C Y, Zhang C Y, Lü Z D, et al.Pre- and post-harvest exposure to stress influence quality-related metabolites in fresh tea leaves (Camellia sinensis)[J]. Scientia Horticulturae, 2021, 281: 109984. doi: 10.1016/j.scienta.2021.109984.
[14] Zeng L T, Wang X W, Liao Y Y, et al.Formation of and changes in phytohormone levels in response to stress during the manufacturing process of Oolong tea (Camellia sinensis)[J]. Postharvest Biology and Technology, 2019, 157: 110974. doi: 10.1016/j.postharvbio.2019.110974.
[15] Gu D C, Yang J, Wu S H, et al.Epigenetic regulation of the phytohormone abscisic acid accumulation under dehydration stress during postharvest processing of tea (Camellia sinensis)[J]. Journal of Agricultural and Food Chemistry, 2021, 69(3): 1039-1048.
[16] Cheng H Y, Wu W, Liu X F, et al. Transcription factor CsWRKY40 regulates L-theanine hydrolysis by activating the CsPDX2.1 promoter in tea leaves during withering [J]. Horticulture Research, 2022, 9: uhac025. doi: 10.1093/hr/uhac025.
[17] Chen Y, Zeng L, Liao Y, et al.Enzymatic reaction-related protein degradation and proteinaceous amino acid metabolism during the black tea (Camellia sinensis) manufacturing process[J]. Foods, 2020, 9(1): 66. doi: 10.3390/foods9010066.
[18] 陈佳佳, 朱陈松, 朱文伟, 等. 白茶萎凋过程中氨基酸类物质代谢分析[J]. 茶叶科学, 2021, 41(4): 471-481.
Chen J J, Zhu C S, Zhu W W, et al.Analysis of the metabolism of amino acids during the withering of white tea[J]. Journal of Tea Science, 2021, 41(4): 471-481.
[19] Zhou J T, Yu X L, He C, et al.Withering degree affects flavor and biological activity of black tea: a non-targeted metabolomics approach[J]. LWT, 2020, 130: 109535. doi: 10.1016/j.lwt.2020.109535.
[20] Yu P H, Huang H, Zhao X, et al.Dynamic variation of amino acid content during black tea processing: a review[J]. Food Reviews International, 2023, 39(7): 3970-3983.
[21] Zhou C Z, Zhu C, Li X Z, et al.Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process[J]. Journal of Integrative Agriculture, 2022, 21(3): 862-877.
[22] Deng X M, Shang H, Chen J J, et al.Metabolomics combined with proteomics provide a novel interpretation of the changes in flavonoid glycosides during white tea processing[J]. Foods, 2022, 11(9): 1226. doi: 10.3390/foods11091226.
[23] Wang Z H, Gao C X, Zhao J M, et al.The metabolic mechanism of flavonoid glycosides and their contribution to the flavor evolution of white tea during prolonged withering[J]. Food Chemistry, 2024, 439: 138133. doi: 10.1016/j.foodchem.2023.138133.
[24] Wang Y, Zheng P C, Liu P P, et al.Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling[J]. Food Chemistry, 2019, 272: 313-322.
[25] Zeng L T, Watanabe N, Yang Z Y.Understanding the biosyntheses and stress response mechanisms of aroma compounds in tea (Camellia sinensis) to safely and effectively improve tea aroma[J]. Critical Reviews in Food Science and Nutrition, 2019, 59(14): 2321-2334.
[26] Yang Z Y, Baldermann S, Watanabe N.Recent studies of the volatile compounds in tea[J]. Food Research International, 2013, 53(2): 585-599.
[27] Zhou Y, Zeng L T, Gui J D, et al.Functional characterizations of β-glucosidases involved in aroma compound formation in tea (Camellia sinensis)[J]. Food Research International, 2017, 96: 206-214.
[28] Pu X J, Dong X M, Li Q, et al.An update on the function and regulation of methylerythritol phosphate and mevalonate pathways and their evolutionary dynamics[J]. Journal of Integrative Plant Biology, 2021, 63(7): 1211-1226.
[29] Wang J M, Wu B, Zhang N, et al.Dehydration-induced carotenoid cleavage dioxygenase 1 reveals a novel route for β-Ionone formation during tea (Camellia sinensis) withering[J]. Journal of Agricultural and Food Chemistry, 2020, 68(39): 10815-10821.
[30] 滑金杰, 江用文, 袁海波, 等. 萎凋温度对鲜叶物性及呼吸特性的影响[J]. 中国农学通报, 2014, 30(18): 291-296.
Hua J J, Jiang Y Y, Yuan H B, et al.The effect of withering temperature on physical characteristics and respiration of tea fresh leaves[J]. Chinese Agricultural Science Bulletin, 2014, 30(18): 291-296.
[31] 滑金杰, 袁海波, 王伟伟, 等. 萎凋温度对鲜叶主要生化成分和酶活动态变化规律的影响[J]. 茶叶科学, 2015, 35(1): 73-81.
Hua J J, Yuan H B, Wang W W, et al.Effect of withering temperature on dynamic changes of main biochemical components and enzymatic activity of tea fresh leaves[J]. Journal of Tea Science, 2015, 35(1): 73-81.
[32] 张湘琳, 凌智辉, 胡维霞, 等. 不同温度热风萎凋对红茶萎凋叶及成茶品质的影响[J]. 茶叶科学, 2024, 44(3): 483-492.
Zhang X L, Ling Z H, Hu W X, et al.Effects of different temperature hot air withering on withered leaves and tea quality of black tea[J]. Journal of Tea Science, 2024, 44(3): 483-492.
[33] 刘洋, 陈勤操, 刘德春, 等. 茶叶多酚氧化酶三相分离纯化及酶学性质研究[J]. 食品工业科技, 2022, 43(9): 119-124.
Liu Y, Chen Q C, Liu D C, et al.Purification of polyphenol oxidase from tea leaf by three phase partitioning and enzymatic properties[J]. Science and Technology of Food Industry, 2022, 43(9): 119-124.
[34] 邓仕彬, 方舒娜, 林金来. 萎凋工艺对福鼎白茶品质影响研究[J]. 食品研究与开发, 2021, 42(13): 77-83.
Deng S B, Fang S N, Lin J L.Effect of withering process on the quality of Fuding white tea[J]. Food Research and Development, 2021, 42(13): 77-83.
[35] 潘玉华, 黄先洲, 周寒松. 人工调控萎凋室温湿度的白茶加工工艺探究[J]. 湖北农业科学, 2013, 52(5): 1144-1148.
Pan Y H, Huang X Z, Zhou H S.Study on white tea processing technology by artificial control of temperature and humidity during withering[J]. Hubei Agricultural Sciences, 2013, 52(5): 1144-1148.
[36] 黄藩, 王迎春, 叶玉龙, 等. 变温萎凋技术对贡眉白茶品质的影响[J]. 中国农学通报, 2022, 38(19): 159-164.
Huang F, Wang Y C, Ye Y L, et al.Effects of temperature-changing withering technology on the quality of gongmei white tea[J]. Chinese Agricultural Science Bulletin, 2022, 38(19): 159-164.
[37] 高远, 高建华, 程红霞, 等. 一种热风循环均料式茶叶萎凋装置: ZL202410063323.9 [P].2024-03-22[2024-10-16].
Gao Y, Gao J H, Cheng H X, et al. A hot air circulation and even distribution tea withering device: ZL202410063323.9 [P].2024-03-22[2024-10-16].
[38] 游芳宁, 邓慧莉, 胡娟, 等. 不同温度LED光萎凋对铁观音MEP上游关键基因和香气的影响[J]. 中国农业科学, 2020, 53(2): 346-356.
You F N, Deng H L, Hu J, et al.Effects of LED light withering at different temperatures on expression of key genes in the upstream of MEP and formation of volatiles in tieguanyin tea[J]. Scientia Agricultura Sinica, 2020, 53(2): 346-356.
[39] Feng J, Zhuang J Y, Chen Q L, et al.The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea: a metabolomic study[J]. Food Chemistry, 2024, 447: 139080. doi: 10.1016/j.foodchem.2024.139080.
[40] 吴转容. 日光萎凋对红茶品质的影响[D]. 武汉: 华中农业大学, 2023.
Wu Z R.Effect of sun withering on the quality of black tea [D]. Wuhan: Huazhong Agricultural University, 2023.
[41] Deng H L, Chen S S, Zhou Z W, et al.Transcriptome analysis reveals the effect of short-term sunlight on aroma metabolism in postharvest leaves of Oolong tea (Camellia sinensis)[J]. Food Research International, 2020, 137: 109347. doi: 10.1016/j.foodres.2020.109347.
[42] Aaqil M, Peng C X, Kamal A, et al.Tea harvesting and processing techniques and its effect on phytochemical profile and final quality of black tea: a review[J]. Foods, 2023, 12(24): 4467. doi: 10.3390/foods12244467.
[43] 田野. 低温对茶叶品质及其理化成分的影响[D]. 杭州: 中国计量学院, 2015.
Tian Y.Effect on tea quality and chemical compositions at low temperature [D]. Hangzhou: China Jiliang University, 2015.
[44] Yu X L, Li Y C, He C, et al.Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity[J]. Food Chemistry, 2020, 327: 126992. doi: 10.1016/j.foodchem.2020.126992.
[45] Yu X L, Hu S, He C, et al.Chlorophyll metabolism in postharvest tea (Camellia sinensis L.) leaves: variations in color values, chlorophyll derivatives, and gene expression levels under different withering treatments[J]. Journal of Agricultural and Food Chemistry, 2019, 67(38): 10624-10636.
[46] 亓俊然, 张龙雪, 陈新颖, 等. 鲜叶萎凋前期低温处理对金萱白茶品质的影响[J]. 食品工业科技, 2022, 43(18): 63-71.
Qi J R, Zhang L X, Chen X Y, et al.Effect of low temperature treatment on the quality of Jinxuan white tea in the early stage of fresh leaves withering[J]. Science and Technology of Food Industry, 2022, 43(18): 63-71.
[47] 吴亮宇, 黄旭建, 林金科, 等. 一种含有高保留率EGCG的乌龙茶初制加工方法: ZL201910514771.5[P].2021-09-24[2024-10-16].
Wu L Y, Huang X J, Lin J K, et al. A method for initial processing of Oolong tea with high retention rate of EGCG: ZL201910514771.5 [P].2021-09-24[2024-10-16].
[48] 陆安霞. 低温处理对茶树鲜叶物质代谢及其所制工夫红茶品质的影响[D]. 重庆: 西南大学, 2020.
Lu A X.Effects of low temperature on the metabolism of tea fresh leaves and the quality of congou black tea [D]. Chongqing: Southwest University, 2020.
[49] 亓俊然. 鲜叶低温处理对金萱白茶品质的影响研究[D]. 泰安: 山东农业大学, 2022.
Qi J R.Effect of Low temperature treatment of fresh leaves on the quality of Jinxuan white tea [D]. Taian: Shandong Agricultural University, 2022.
[50] 虞昕磊. 鲜叶摊放方式对绿茶色、香、味品质成分代谢的影响研究[D]. 武汉: 华中农业大学, 2020.
Yu X L.Effects of different withering methods on components metabolism related to color aroma and taste quality in green tea [D]. Wuhan: Huazhong Agricultural University, 2020.
[51] 谭艳娉, 于学领, 陈倩莲, 等. 采前和采后胁迫对茶叶品质的影响研究进展[J]. 亚热带农业研究, 2022, 18(3): 184-191.
Tan Y P, Yu X L, Chen Q L, et al.Progress on effects of pre- and post-harvest stress on tea quality[J]. Subtropical Agriculture Research, 2022, 18(3): 184-191.
[52] Roeber V M, Bajaj I, Rohde M, et al.Light acts as a stressor and influences abiotic and biotic stress responses in plants[J]. Plant, Cell & Environment, 2021, 44(3): 645-664.
[53] 何华锋, 金雨青, 褚飞洋, 等. 基于单因素和响应面优化的工夫红茶单色光补偿萎凋品质分析[J]. 科学技术与工程, 2018, 18(22): 112-120.
He H F, Jin Y Q, Chu F Y, et al.Quality analysis of congou black tea with monochromatic light compensatory withering based on single factor and response surface optimization[J]. Science Technology and Engineering, 2018, 18(22): 112-120.
[54] Wu H T, Sheng C Y, Lu M X, et al.Identification of the causes of aroma differences in white tea under different withering methods by targeted metabolomics[J]. Food Bioscience, 2024, 59: 104020. doi: 10.1016/j.fbio.2024.104020.
[55] Lin J Z, Liu F, Zhou X F, et al.Effect of red light on the composition of metabolites in tea leaves during the withering process using untargeted metabolomics[J]. Journal of the Science of Food and Agriculture, 2022, 102(4): 1628-1639.
[56] 袁林颖, 杨娟, 钟应富, 等. LED光质萎凋对绿茶品质的影响研究[J]. 南方农业, 2016, 10(16): 90-92.
Yuan L Y, Yang J, Zhong Y F, et al.Effect of LED withering on green tea quality[J]. South China Agriculture, 2016, 10(16): 90-92.
[57] 游鸿婷. 人工光源干燥对晒青绿茶品质影响研究[D]. 杭州: 浙江大学, 2020.
You H T.Study on effect of drying processing with artificial light on the quality of sundried green tea [D]. Hangzhou: Zhejiang University, 2020.
[58] 盖淑杰, 王奕雄, 李兰, 等. 茶树生长光调控研究进展[J]. 茶叶科学, 2022, 42(6): 753-767.
Gai S J, Wang Y X, Li L, et al.Research progress of tea plant (Camellia sinensis) growth under light regulation[J]. Journal of Tea Science, 2022, 42(6): 753-767.
[59] 宛晓春. 茶叶生物化学[M]. 3版. 北京: 中国农业出版社, 2003.
Wan X C.Tea biochemistry [M]. 3rd ed. Beijing: China Agriculture Press, 2003.
[60] Huang W J, Lu G F, Deng W W, et al.Effects of different withering methods on the taste of Keemun black tea[J]. LWT, 2022, 166: 113791. doi: 10.1016/j.lwt.2022.113791.
[61] 刘家泉, 赖少希, 瞿文, 等. 日光萎凋对清饮型红茶品质的影响研究[J]. 广东茶业, 2012(5): 23-24.
Liu J Q, Lai S X, Qu W, et al.Study on the effect of sun withering on the quality of black tea[J]. Guangdong Tea Industry, 2012(5): 23-24.
[62] Huang W J, Fang S M, Su Y L, et al.Insights into the mechanism of different withering methods on flavor formation of black tea based on target metabolomics and transcriptomics[J]. LWT, 2023, 189: 115537. doi: 10.1016/j.lwt.2023.115537.
[63] 曹诗雨, 吴转容, 廖凯丽, 等. 日光萎凋对不同鲜叶嫩度与茶树品种加工红茶品质的影响[J]. 华中农业大学学报, 2024, 43(6): 270-281.
Cao S Y, Wu Z R, Liao K L, et al.Effects of sun withering on the quality of black tea of different fresh leaf tenderness and tea plant cultivars[J]. Journal of Huazhong Agricultural University, 2024, 43(6): 270-281.
[64] Jia X L, Zhang Q, Chen M H, et al.Analysis of the effect of different withering methods on tea quality based on transcriptomics and metabolomics[J]. Frontiers in Plant Science, 2023, 14: 1235687. doi: 10.3389/fpls.2023.1235687.
[65] 周玲, 王庆华, 彭磊, 等. 一种大叶种白茶及其加工方法: ZL202310292475.1[P].2023-07-14[2024-10-16].
Zhou L, Wang Q H, Peng L, et al. A large-leaf white tea and its processing method: ZL202310292475.1 [P].2023-07-14[2024-10-16].
[66] 陈寿松. 乌龙茶光萎凋过程香气代谢的分子机制及品质调控研究[D]. 福州: 福建农林大学, 2017.
Chen S S.Study on molecular mechanism of volatiles metabolism and quality regulation during light withering process in Oolong tea [D]. Fuzhou: Fujian Agriculture and Forestry University, 2017.
[67] Zou L, Sheng C Y, Xia D Z, et al.Mechanism of aroma formation in white tea treated with solar withering[J]. Food Research International, 2024, 194: 114917. doi: 10.1016/j.foodres.2024.114917.
[68] 乔小燕, 操君喜, 吴华玲, 等. 不同萎凋方式和碰青工艺对红茶挥发性成分的影响[J]. 热带作物学报, 2017, 38(8): 1572-1577.
Qiao X Y, Cao J X, Wu H L, et al.Effects of different withering measures and peng-qing treatments on volatile flavor compounds of black tea[J]. Chinese Journal of Tropical Crops, 2017, 38(8): 1572-1577.
[69] Zhu C, Zhang S T, Fu H F, et al.Transcriptome and phytochemical analyses provide new insights into long non-coding rnas modulating characteristic secondary metabolites of Oolong tea (Camellia sinensis) in solar-withering[J]. Frontiers in Plant Science, 2019, 10: 1638. doi: 10.3389/fpls.2019.01638.
[70] 朱晨, 张舒婷, 周承哲, 等. 萎凋处理对乌龙茶风味品质形成的转录组分析[J]. 生物工程学报, 2022, 38(1): 303-327.
Zhu C, Zhang S T, Zhou C Z, et al.Transcriptome analysis reveals the role of withering treatment in flavor formation of Oolong tea (Camellia sinensis)[J]. Chinese Journal of Biotechnology, 2022, 38(1): 303-327.
[71] Wu H T, Chen Y Y, Feng W Z, et al.Effects of three different withering treatments on the aroma of white tea[J]. Foods, 2022, 11(16): 2502. doi: 10.3390/foods11162502.
[72] Wang Y H, Li C X, Lin J Q, et al.The impact of different withering approaches on the metabolism of flavor compounds in Oolong tea leaves[J]. Foods, 2022, 11(22): 3601. doi: 10.3390/foods11223601.
[73] Contreras-Avilés W, Heuvelink E, Marcelis L F M, et al. Ménage à trois: light, terpenoids, and quality of plants[J]. Trends in Plant Science, 2024, 29(5): 572-588.
[74] 夏涛. 制茶学[M]. 3版. 北京: 中国农业出版社, 2016.
Xia T.Tea processing [M]. 3rd ed. Beijing: China Agriculture Press, 2016.
[75] Ai Z Y, Zhang B B, Chen Y Q, et al.Impact of light irradiation on black tea quality during withering[J]. Journal of Food Science and Technology, 2017, 54(5): 1212-1227.
[76] 李军营, 徐超华, 崔明昆, 等. 不同光质对烟草叶片生长及叶绿素荧光参数的影响[J]. 江苏农业科学, 2015, 43(11): 140-145.
Li J Y, Xu C H, Cui M K, et al.Effects of different light quality on growth and chlorophyll fluorescence parameters of tobacco leaves[J]. Jiangsu Agricultural Sciences, 2015, 43(11): 140-145.
[77] 邢泽南, 张丹, 李薇, 等. 光质对油葵芽苗菜生长和品质的影响[J]. 南京农业大学学报, 2012, 35(3): 47-51.
Xing Z N, Zhang D, Li W, et al.Effects of light quality on the growth and quality of Helianthus annuus sprouts[J]. Journal of Nanjing Agricultural University, 2012, 35(3): 47-51.
[78] 陈寿松, 金心怡, 林宏政, 等. 乌龙茶LED补光萎凋品质特性研究[J]. 农业机械学报, 2016, 47(7): 282-289.
Chen S S, Jin X Y, Lin H Z, et al.Research on quality characteristic using led as supplementary lighting during withering process in Oolong tea[J]. Transactions of the Chinese Society for Agricultural Machinery, 2016, 47(7): 282-289.
[79] 罗红玉, 王奕, 吴全, 等. 光质萎凋对不同茶树品种红茶品质的影响[J]. 食品工业科技, 2021, 42(10): 15-21.
Luo H Y, Wang Y, Wu Q, et al.Effect of withering light-wave bands on different varieties black tea quality[J]. Science and Technology of Food Industry, 2021, 42(10): 15-21.
[80] 倪德江, 胡兴明, 张德, 等. 一种去除夏秋季利川红苦涩味的方法: ZL202410981014.X[P].2024-10-01[2024-10-16].
Ni D J, Hu X M, Zhang D, et al. A method for removing the bitter taste of Lichuan black tea in summer and autumn: ZL202410981014.X [P].2024-10-01[2024-10-16].
[81] Tian S Y, Zhou H, Yao X Z, et al.Finding the optimal light quality and intensity for the withering process of Fuding Dabai tea and its impact on quality formation[J]. LWT, 2024, 193: 115713. doi: 10.1016/j.lwt.2023.115713.
[82] Xie J L, Wang Q W, Hu J J, et al.Uncovering the effects of spreading under different light irradiation on the volatile and non-volatile metabolites of green tea by intelligent sensory technologies integrated with targeted and non-targeted metabolomics analyses[J]. Food Chemistry, 2025, 463: 141482. doi: 10.1016/j.foodchem.2024.141482.
[83] Collings E R, Alamar M C, Márquez M B, et al.Improving the tea withering process using ethylene or UV-C[J]. Journal of Agricultural and Food Chemistry, 2021, 69(45): 13596-13607.
[84] Hua J J, Zhu X Z, Ouyang W, et al.Non-target and target quantitative metabolomics with quantitative aroma evaluation reveal the influence mechanism of withering light quality on tea aroma and volatile metabolites evolution[J]. Food Research International, 2024, 192: 114773. doi: 10.1016/j.foodres.2024.114773.
[85] 项丽慧, 林馥茗, 孙威江, 等. LED黄光对工夫红茶萎凋过程香气相关酶基因表达及活性影响[J]. 茶叶科学, 2015, 35(6): 559-566.
Xiang L H, Lin F M, Sun W J, et al.Effects of LED yellow light on the expression levels of aroma related genes and the enzyme activity in withering process of congou black tea[J]. Journal of Tea Science, 2015, 35(6): 559-566.
[86] 李玉川, 陈玉琼, 秦慕雪, 等. 不同光质对夏秋红茶萎凋叶挥发性成分的影响[J]. 食品安全质量检测学报, 2022, 13(14): 4415-4422.
Li Y C, Chen Y Q, Qin M X, et al.Effects of different light on the volatile components of withering leaves of summer-autumn black tea[J]. Journal of Food Safety and Quality, 2022, 13(14): 4415-4422.
[87] Li Y C, He C, Yu X L, et al.Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering[J]. LWT, 2022, 154: 112597. doi: 10.1016/j.lwt.2021.112597.
[88] Wang X H, Cao J J, Cheng X, et al.UV-B application during the aeration process improves the aroma characteristics of Oolong tea[J]. Food Chemistry, 2024, 435: 137585. doi: 10.1016/j.foodchem.2023.137585.
[89] Ali S, Tyagi A, Bae H.ROS interplay between plant growth and stress biology: challenges and future perspectives[J]. Plant Physiology and Biochemistry, 2023, 203: 108032. doi: 10.1016/j.plaphy.2023.108032.
[90] 郝志龙, 林宏政, 徐邢燕, 等. 采后茶青叶对振动力胁迫的生理响应[J]. 食品科学, 2023, 44(1): 30-37.
Hao Z L, Lin H Z, Xu X Y, et al.Physiological response of postharvest tea leaves under vibration stress[J]. Food Science, 2023, 44(1): 30-37.
[91] Zeng L T, Zhou X C, Su X G, et al.Chinese oolong tea: an aromatic beverage produced under multiple stresses[J]. Trends in Food Science & Technology, 2020, 106: 242-253.
[92] Wu L Y, Wang Y H, Liu S H, et al.The stress-induced metabolites changes in the flavor formation of oolong tea during enzymatic-catalyzed process: a case study of Zhangping Shuixian tea[J]. Food Chemistry, 2022, 391: 133192. doi: 10.1016/j.foodchem.2022.133192.
[93] Zeng L T, Zhou Y, Gui J D, et al.Formation of volatile tea constituent indole during the oolong tea manufacturing process[J]. Journal of Agricultural and Food Chemistry, 2016, 64(24): 5011-5019.
[94] Li J L, Zeng L T, Liao Y Y, et al.Influence of chloroplast defects on formation of jasmonic acid and characteristic aroma compounds in tea (Camellia sinensis) leaves exposed to postharvest stresses[J]. International Journal of Molecular Sciences, 2019, 20(5): 1044. doi: 10.3390/ijms20051044.
[95] Zeng L T, Zhou Y, Fu X M, et al.Biosynthesis of jasmine lactone in tea (Camellia sinensis) leaves and its formation in response to multiple stresses[J]. Journal of Agricultural and Food Chemistry, 2018, 66(15): 3899-3909.
[96] 黄福平, 陈伟, 陈荣冰, 等. 乌龙茶做青过程脂质过氧化作用及其对茶叶品质的影响[J]. 茶叶科学, 2002, 22(2): 147-151.
Huang F P, Chen W, Chen R B, et al.Lipid peroxidation induced by zuoqing process of oolong tea and its effect on tea quality[J]. Journal of Tea Science, 2002, 22(2): 147-151.
[97] 吴晴阳, 周子维, 武清扬, 等. 乌龙茶加工过程中α-法呢烯的形成关键调控基因的筛选与表达分析[J]. 食品工业科技, 2020, 41(15): 135-142.
Wu Q Y, Zhou Z W, Wu Q Y, et al.Screening and expression analysis of key regulator gene associated with α-farnesene formation during manufacturing process of oolong tea[J]. Science and Technology of Food Industry, 2020, 41(15): 135-142.
[98] Li J, Hua J J, Zhou Q H, et al.Comprehensive lipidome-wide profiling reveals dynamic changes of tea lipids during manufacturing process of black tea[J]. Journal of Agricultural and Food Chemistry, 2017, 65(46): 10131-10140.
[99] Wang J J, Qu L C, Yu Z M, et al.Targeted quantitative metabolomic and flavor objective quantification technique reveal the impact mechanism of shaking on black tea quality and non-volatile metabolites[J]. Food Chemistry, 2024, 458: 140226. doi: 10.1016/j.foodchem.2024.140226.
[100] Wang J J, Ouyang W, Zhu X Z, et al.Effect of shaking on the improvement of aroma quality and transformation of volatile metabolites in black tea[J]. Food Chemistry: X, 2023, 20: 101007. doi: 10.1016/j.fochx.2023.101007.
[101] Xue J J, Liu P P, Yin J F, et al.Dynamic changes in volatile compounds of shaken black tea during its manufacture by GC×GC-TOFMS and multivariate data analysis[J]. Foods, 2022, 11(9): 1228. doi: 10.3390/foods11091228.
[102] 黄红缨, 张艳, 王政, 等. 一种可提升红茶香味的红茶制备方法: ZL202410073829.8[P].2024-03-22[2024-10-16].
Huang H Y, Zhang Y, Wang Z, et al. A method for making black tea with enhanced aroma: ZL202410073829.8 [P].2024-03-22[2024-10-16].
[103] Lin J Z, Tu Z, Zhu H K, et al.Effects of shaking and withering processes on the aroma qualities of black tea[J]. Horticulturae, 2022, 8(6): 549. doi: 10.3390/horticulturae8060549.
[104] 叶玉龙, 罗凡, 胡智臻, 等. 振动式茶叶萎凋装置: ZL202410945393.7[P].2024-10-29[2024-10-16].
Ye Y L, Luo F, Hu Z Z, et al. Vibrating tea withering device: ZL202410945393.7 [P].2024-10-29[2024-10-16].
[105] Paik I, Huq E.Plant photoreceptors: multi-functional sensory proteins and their signaling networks[J]. Seminars in Cell & Developmental Biology, 2019, 92: 114-121.
[106] Viczián A, Klose C, Ádám É, et al.New insights of red light-induced development[J]. Plant, Cell & Environment, 2017, 40(11): 2457-2468.
[107] Ali S, Tyagi A, Bae H.ROS interplay between plant growth and stress biology: challenges and future perspectives[J]. Plant Physiology and Biochemistry, 2023, 203: 108032. doi: 10.1016/j.plaphy.2023.108032.