Article | . 2018 Vol. 36, Issue. 1
Dissecting Carotenoid Metabolism Among Chinese Tea Genotypes froma Genetic Perspective

Southwest University, College of Food Science, 2 Tiansheng Road, Beibei District1
Saskatoon Research Center, Agriculture and Agri-Food Canada, 107 Science Place, Saskatoon2

2018.. 140:150


Carotenoids are an important quality parameter of tea. The degradation of carotenoids during processing produces many of the flavor volatiles related to tea quality. To understand the origin of the diversity of carotenoid profiles, 31 elite tea cultivars [Camellia sinensis (L.) O. Kuntze] from three geographical regions in China were studied using HPLC. Seven carotenoids were identified, of which lutein and β-carotene were predominant. Statistical analysis showed that there was no significant difference in carotenoid contents among plants originated from the three producing regions. Principal component analysis of carotenoid contents showed that the hybridization of Yunnandaye/Fudingdabai did not create offspring that were distinguishable from their parents. However, single lines selected from different origins were distinguishable from Yunnandaye/ Fudingdabai based on carotenoid contents. Association analysis revealed a strong influence of genotype on carotenoid compositions, and the relationship between the carotenoid profiles and the expression of carotenoid biosynthetic genes is discussed. These results also showed that the 31 elite Chinese tea cultivars offer potential as a new source of carotenoids.

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