Effect of blister blight disease caused by Exobasidium on tea quality

• DOI: 10.1016/j.fochx.2023.101077
• Publication Date: 2023-12-19T00:25:18Z
• Authors: Yuxin Han; Xinyi Deng; Huarong Tong; Yingjuan Chen
• Keywords: Tea blister blight disease; 0301 basic medicine; Microbial diversity; 03 medical and health sciences; Exobasidium; Nutrition. Foods and food supply; Tea quality; TX341-641; Soluble sugars; TP368-456; Food processing and manufacture; Research Article

Blister blight, as one of the most threatening and damaging disease worldwide, mainly infects young organs and tissues seriously affecting tea growth and quality. In this study, the spread of pathogen on tea leaves were examined by toluidine blue staining, scanning electron microscope and transmission electron microscope analysis. The composition and abundance of fungal community on leaf tissues were firstly analyzed. Sensory evaluation and metabolites analysis indicated that diseased tea leaves had strong sweet taste and soluble sugars contributed significantly to the taste, while metabolites showing bitter and astringent taste (caffeine, catechins) were significantly decreased. According to the biological functions of differential metabolites, sugars including 7 monosaccharides (d-xylose, d-arabinose, d-mannose, d-glucuronic acid, glucose, d-galactose and d-fructose), 2 disaccharide (sucrose and maltose) and 1 trisaccharide (raffinose) were the main differential sugars increased in content (>2 fold change), which was of great significance to sweet taste of diseased tea.