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      Differentially expressed protein and gene analysis revealed the effects of temperature on changes in ascorbic acid metabolism in harvested tea leaves

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          Abstract

          Tea is an important non-alcoholic beverage worldwide. Tea quality is determined by numerous secondary metabolites in harvested tea leaves, including tea polyphenols, theanine, caffeine, and ascorbic acid (AsA). AsA metabolism in harvested tea leaves is affected by storage and transportation temperature. However, the molecular mechanisms underlying AsA metabolism in harvested tea leaves exposed to different storage and transportation temperature conditions remain unclear. Here we performed RP-HPLC to detect dynamic changes in AsA content in tea leaves subjected to high- (38 °C), low- (4 °C), or room-temperature (25 °C) treatments. The AsA distribution and levels in the treated tea leaves were analyzed using cytological–anatomical characterization methods. The differentially expressed CsAPX1 and CsDHAR2 proteins, which are involved in the AsA recycling pathway, were identified from the corresponding proteomic data using iTRAQ. We also analyzed the expression profiles of 18 genes involved in AsA metabolism, including CsAPX1 and CsDHAR2. AsA was mainly distributed in tea leaf mesophyll cells. High- and low-temperature treatments upregulated the CsAPX1 and CsDHAR2 proteins and induced CsAPX and CsDHAR2 gene expression. These results indicated that the CsAPX1 and CsDHAR2 proteins might have critical roles in AsA recycling in tea leaves. Our results provide a foundation for the in-depth investigation of AsA metabolism in tea leaves during storage and transportation, and they will promote better tea flavor in tea production.

          Tea: storage temperature impacts vitamin C metabolism

          High and low temperatures induce the expression of enzymes involved in vitamin C metabolism in tea leaves. A research team from Nanjing Agricultural University, China, led by Jing Zhuang collected fresh leaves from 1-year-old tea plants of the Longjing #43 varietal and then stored the leaves for 4 h at 4 °C (cold), 38 °C (hot), or 25 °C (room temperature). They found that absolute levels of vitamin C—an antioxidant molecule also known as ascorbic acid—were highest after storage at the low temperature and lowest after storage at the high temperature. However, the expression levels of genes involved in vitamin C synthesis and breakdown were elevated at both high and low temperatures. The findings could aid the tea industry in developing storage and transportation strategies that optimize leaf quality and flavor.

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            Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality

            Significance A high-quality genome assembly of Camellia sinensis var. sinensis facilitates genomic, transcriptomic, and metabolomic analyses of the quality traits that make tea one of the world’s most-consumed beverages. The specific gene family members critical for biosynthesis of key tea metabolites, monomeric galloylated catechins and theanine, are indicated and found to have evolved specifically for these functions in the tea plant lineage. Two whole-genome duplications, critical to gene family evolution for these two metabolites, are identified and dated, but are shown to account for less amplification than subsequent paralogous duplications. These studies lay the foundation for future research to understand and utilize the genes that determine tea quality and its diversity within tea germplasm.
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              Preharvest and postharvest factors influencing vitamin C content of horticultural crops

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                Author and article information

                Contributors
                zhuangjing@njau.edu.cn
                Journal
                Hortic Res
                Hortic Res
                Horticulture Research
                Nature Publishing Group UK (London )
                2052-7276
                1 October 2018
                1 October 2018
                2018
                : 5
                : 65
                Affiliations
                ISNI 0000 0000 9750 7019, GRID grid.27871.3b, Tea Science Research Institute, College of Horticulture, , Nanjing Agricultural University, ; Nanjing, 210095 China
                Article
                70
                10.1038/s41438-018-0070-x
                6165846
                29531752
                fc125604-b960-4097-9cd6-dc347994d277
                © The Author(s) 2018

                Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

                History
                : 25 February 2018
                : 6 June 2018
                : 15 June 2018
                Funding
                Funded by: FundRef https://doi.org/10.13039/501100001809, National Natural Science Foundation of China (National Science Foundation of China);
                Award ID: 31570691
                Award ID: 31570691
                Award ID: 31570691
                Award ID: 31570691
                Award ID: 31570691
                Award ID: 31570691
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                © The Author(s) 2018

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