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

doi:10.13305/j.cnki.jts.2015.06.007

Abstract

Abstract: Zhenghedabaicha (Camellia sinensis) samples were divided into two groups of LED yellow light withering and no light withering as the control group both with Congou black tea processing. The withering leaves were collected to detect the expression level of β-glucosidase (CsBP), activities of β-glucosidase, aroma components of Congou black tea and the sensory evaluation were conducted to discuss the effects of LED yellow light on the quality of tea. Results showed that during LED yellow light withering,the expression levels of β- glucosidaseⅠ, Ⅱgenes were significantly improved, the expression level of β-glucosidaseⅡ gene was the highest at the 6th hour, which significantly higher than the control group. CsBP was up-regulated expressed in withering process. The rise of genetic expression is started from the Early LED withering stage, and the activity of enzyme increased in the later period of withering, which positively promoted the development of sweet and floral aroma of Congou black tea and finally the quality was improved and better than the control.

Key words: yellow light withering, volatile flavour constituents, β-glucosidase, β-pmeverosidase, genetic expression

CLC Number:

XIANG Lihui, LIN Fuming, SUN Weijiang, WU Yang, CHEN Mingzhao, ZHANG Qinfang, ZHOU Lele, WENG Rui. 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.

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Effects of LED Yellow Light on the Expression Levels of Aroma Related Genes and the Enzyme Activity in Withering Process of Congou Black Tea

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