Effect Of Withering Temperature and Time on Biochemical Properties of Vegetatively Propagated and Seedling Tea - Juniper Publisghers
Nutrition and Food Science International Journal - Juniper Publishers Abstract Black tea quality depends on chemical composition of tea leaves and physical and chemical processes involved in its manufacturing. Different literature reports indicated that the main constituents of tea leaves belong to the polyphenol group and also various chemical constituents including methylxanthines, amino acids, chlorophyll, carotenoids, lipids, carbohydrates, vitamins, and more than 600 volatile compounds. This study investigated the effect of withering conditions (time and temperature) on thearubigins (TRs) and theaflavins (TFs) content in seedling and vegetatively propagated tea leaves. Tea leaves were withered at different times (14, 16, 18, and 20hours) at constant temperature (25°C) and different temperatures (23, 25, 27, and 29°C) at constant duration (18hours), prior to HPLC determination of TFs and TRs concentration. Parameters measured included, TFs, TRs, taste, liquor appearance and a...