Impact of genotype, seasons and manufacturing process on the activities of peptidase and lipoxygenase in tea

摘要

Tea flush shoots comprising three leaves and a bud were harvested from five different cultivars planted in a single area of UPASI Tea Research Farm and analysed for lipoxygenase (LOX) and peptidase activities. Among the cultivars, UPASI-3 recorded high peptidase activity, while UPASI-9 registered significantly higher lipoxygenase activity. This study suggested the influence of genotype on these enzymes. Green leaves sampled during mid-April to May (Premonsoon) exhibited higher peptidase activities, while LOX activity was predominant during monsoon period (June to August). Peptidase activity was higher in actively growing tea tissues (bud) and decreased with shoot maturity, whereas LOX activity significantly increased with the maturity of shoot from bud to third leaf and rapid decline in the internodes. During manufacturing process, the activity of both the enzymes varied widely and maximum peptidase activity was observed in withered leaves and cut dhool had maximum LOX activity. The flavour analysis was carried out in green leaf, withered leaf, cut dhool, fermented dhool and black tea which indicated that the value of flavour index was higher in final black tea and lowest in green leaf. This provides significant information that most of the aroma compounds are formed during processing (after harvesting only).