Evaluation of the effects of solar withering on nonvolatile compounds in white tea through metabolomics and transcriptomics

[Display omitted] •Solar withering (SW) increases the bitterness and astringency of white tea (WT).•SW affects the upregulation of genes involved in flavonoid biosynthesis.•27 genes responding to light and heat stress are up-regulated in SW.•Metabolism and taste presentation are related to stress response.•A comprehensive view on WT quality formation by metabolomics and transcriptomics. The mechanism through which solar withering (SW) affects the quality of white tea is unclear. To address this gap in the literature, in this study, we used metabolomics and transcriptomics to investigate the effect of SW on the quality of WT. WT that underwent SW was slightly more bitter and astringent than WT that underwent natural withering (control group). Specifically, SW considerably increased the concentration of astringent flavonoids and flavone glycosides in WT. This increase was mainly attributed to the upregulated expression of key genes in the shikimic acid, phenylpropanoid, and flavonoid biosynthesis pathways, such as shikimate kinase, chalcone synthase, and flavonol synthase. In addition, SW experienced considerable heat and light stress. The levels of glycerophosphatidylcholine and carbohydrates increased in response to the stress, which also affected the taste of WT. The results of this study indicate the mechanism through which SW affects the quality of WT.