Effect of tea green leafhopper (Empoasca onukii Matsuda) sucking on the quality of Oriental Beauty

Author:

Zeng Lin12,Liu Yu‐Yi1,Wang Fang1,Jin Shan2,Chen Lian‐Shuang3,Fu Yan‐Qing1,Feng Zhi‐Hui1,Yin Jun‐Feng1,Sun Wei‐Jiang2,Yu Xiao‐Min2,Xu Yong‐Quan1ORCID

Affiliation:

1. Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture Tea Research Institute Chinese Academy of Agricultural Sciences Hangzhou China

2. College of Horticulture Fujian Agriculture and Forestry University Fuzhou China

3. Datian county Tea Industry Development Promotion Center Sanming China

Abstract

AbstractThis study aimed to investigate the effects of tea green leafhopper damage on the sensory quality and metabolite composition of Oriental Beauty by using tea leaves from different varieties of tea plants and processing factories. The results indicated that tea green leafhopper damage could reduce bitterness and increase the level of fruity aroma, which was related to the content changes of catechin components and alcohol substances. Furthermore, the tea green leafhopper salivary treatment experiment revealed that the decrease of catechin content and increase of theaflavin content were mainly influenced by the action of saliva and mechanical injury, and changes in volatile components such as linalool oxidation were responsible for the alteration in aroma. These findings provide a theoretical reference for the aroma formation and quality improvement of Oriental Beauty.

Publisher

Wiley

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