Changes in the quality parameters of seedling tea due to height and frequency of mechanical harvesting
- 1 January 1991
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 55 (2) , 241-249
- https://doi.org/10.1002/jsfa.2740550209
Abstract
Quality parameters of black tea change due to the use of a mechanical harvester, varying plucking round lengths and plucking heights. Compared with hand plucking, mechanically harvested teas have inferior quality as measured by volatile flavour compounds, theaflavins and caffeine. Similarly, longer plucking rounds produced inferior teas compared with shorter rounds. Raising mechanical plucking height by 2 cm from the previous plucking height caused less quality deterioration than increasing the height by 1 cm irrespective of plucking rounds.Keywords
This publication has 11 references indexed in Scilit:
- Methyl epijasmonate in the essential oil of tea.Agricultural and Biological Chemistry, 1988
- Flavour volatiles of Assam CTC black teas manufactured from different plucking standards and orthodox teas manufactured from different altitudes of DarjeelingJournal of the Science of Food and Agriculture, 1988
- Changes in the chemical composition and quality of black tea due to plucking standards.Agricultural and Biological Chemistry, 1987
- Optimising fermentation time in black tea manufactureFood Chemistry, 1986
- Effect of plucking intervals on the chemical constituents of CTC black teas.Agricultural and Biological Chemistry, 1986
- Comparison of black tea aromas of orthodox and CTC tea and of black teas made from different varietiesJournal of the Science of Food and Agriculture, 1983
- Factors influencing the caffeine content of black tea: Part 1—The effect of field variablesFood Chemistry, 1982
- Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methodsJournal of Chromatography A, 1973
- Biological and chemical factors affecting the valuations of north-east indian plains teas: I.—Statistical association of liquor characteristics with cash valuations of black teasJournal of the Science of Food and Agriculture, 1971
- The phenolic substances of manufactured tea. IX.—the spectrophotometric evaluation of tea liquorsJournal of the Science of Food and Agriculture, 1963