Effect Of Ultra-Violet B On Release Of Volatiles In Tea Leaf

Many volatiles in fresh tea leaf are in the forms bound with glycosides and they are released by action of beta-primeverosidase and beta-glucosidase during tea processing. Effect of ultra-violet B on release of volatiles in fresh tea leaves of two tea cultivars, "Maoxie" and "Anhui-9," were investigated. Types of volatile and their concentration increased when ultra-violet B was applied at 3.0 mmol m(-2) s(-1) for 2 h and then decreased as the irradiation was extended to 6 h. The relation of expression of beta-primeverosidase and beta-glucosidase genes to the release of volatiles were also discussed.