Dynamic change of the carotenoid metabolic pathway profile during oolong tea processing with supplementary LED light.

[Display omitted] • Supplementary LED light was innovatively applied to the processing of oolong tea. • 11 CsCCD family genes were firstly identified in 'Huangdan' genome of tea plant. • Carotenoid-derived volatiles such as β-ionone increased while oolong tea processing. • Supplementary LED light helps the accumulation of antherxanthin and zeaxanthin. Carotenoid-derived volatiles are important contributors to tea aroma quality. However, the profile of the carotenoid pathway and carotenoid-derived volatiles (CDVs) artificial regulation in oolong tea processing has yet to be investigated. In the present work, the content and varieties of carotenoid-derived volatiles, the genome-wide identification of carotenoid cleavage dioxygenase (CsCCD) gene family, the expression level of CsCCD and other key genes in the carotenoid pathway, and the profile of carotenoid substances were analyzed by multi-omics and bioinformatics methods with innovative postharvest supplementary LED light during oolong tea processing. The results showed that during oolong tea processing, a total of 17 CDVs were identified. The content of β-ionone increased up to 26.07 times that of fresh leaves and its formation was significantly promoted with supplementary LED light from 0.54 μg/g to 0.83 μg/g in the third turning over treatment. A total of 11 CsCCD gene family members were identified and 119 light response cis -acting regulatory elements of CsCCD were found. However, the expression level of most genes in the carotenoid pathway including CsCCD were reduced due to mechanical stress. 'Huangdan' fresh tea leaves had a total of 1 430.46 μg/g 22 varieties of carotenoids, which mainly composed of lutein(78.10%), β-carotene(8.24%) and zeaxanthin(8.18%). With supplementary LED light, the content of antherxanthin and zeaxanthin in xanthophyll cycle was regulated and CDVs such as α-ionone, β-ionone, pseudoionone, damascenone, 6,10-dimethyl-5,9-undecadien-2-one, citral, geranyl acetate and α-farnesene were promoted significantly in different phases during oolong tea processing. Our results revealed the profile of the carotenoid metabolism pathway in oolong tea processing from the perspective of precursors, gene expression and products, and put forward an innovative way to improve CDVs by postharvest supplementary LED light. [ABSTRACT FROM AUTHOR]