AQPs Expression Activity And Transcriptome Analysis During Tea Zuoqing Precessing

Zuoqing was originally a unique processing method for forming oolong tea scent and taste alcohol.It is also used in the processing of green tea and black tea to increase the aroma of tea and reduce the bitterness of tea soup.In this study,'Huang Guanyin' was used as a material to determine the effects of greening intensity on leaf transpiration and respiration by physiological index determination,real-time qPCR detection and transcriptome sequencing.The aquaporin gene was used in the process of greening.Expression analysis;and transcriptomics analysis of the zuoqing process to study the regulation mechanism of "shaking green" on postharvest physiology of tea.The research results can help to analyze the regulation mechanism of physiological and biochemical reactions in the processing of oolong tea from the theoretical level,and provide new ideas for the innovation of tea processing technology.The conclusions are as follows:1.Shaking increased respiratory rate,membrane damage,decreased stomatal conductance,and transpiration rate.2.Real-time PCR analysis revealed that Shaking down-regulated CsTIP 1;4,CsTIP2;1,CsTIP1;1 and CsPIP2;5,CsPIP2;6,CsPIP1;4 and other aquaporin genes located in the vacuole and plasma membrane,but no significant effect on CsNIP6;1,CsXIP1;1,CsNIP1;13.KEGG enrichment analysis showed that,DEG is abundantly enriched in the phenylpropanoid biosynthesis pathway,followed by plant hormone signaling pathway,starch and sucrose metabolic pathway,and flavonoid biosynthesis,glutathione metabolism and photosynthesis pathway.The Zuoqing regulates the expression of the aquaporin gene located in the vacuole and plasma membrane,reduces the water dispersion,and maintains the leaf vigor,at the same time,it raise up the hormone signal transduction,plant-pathogen related genes in the metabolic pathways such as interaction,bismuth-linoleic acid metabolism,glutathione metabolism and carbon metabolism promote the formation of a large number of secondary metabolites in tea,thereby forming the quality characteristics of fragrant high-alcohol.