The impact of mechanization of tea harvesting on the quality of south Indian CTC teas

被引：19
|
作者：
Ravichandran, R [1 ]
Parthiban, R [1 ]
机构：
[1] UPASI Tea Res Inst, Tea Technol Div, Valparai 642127, India
来源：
FOOD CHEMISTRY | 1998年 / 63卷 / 01期
关键词：
D O I：
10.1016/S0308-8146(97)00219-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The chemical quality parameters and sensory evaluation of black teas changed with method of plucking. Hand-plucked teas were very rich in their green-leaf biochemical precursors and had higher contents of made-tea quality constituents than shear-plucked teas. The quality deterioration was mainly due to mechanical injury and non-selective plucking with shear-harvesting. However, tea obtained by shear-harvesting from a continuously sheared field over a prolonged period was found to be superior. The use of shears reduced the yield and increased the plucking average with a net decrease in cost of production compared to hand plucking. (C) 1998 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码：61 / 64
页数：4
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