ArticleFood chemistry2019
Spatial changes in leaf biochemical profile of two tea cultivars following cold storage under two different vapour pressure deficit (VPD) conditions.
Article in Food chemistry, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Flavonoids as Immunoregulators: Molecular Mechanisms in Regulating Immune Cells and Their Therapeutic Applications in Inflammatory Diseases.Frontiers in immunology · 2025Review
- Investigation of the AzoreanAntioxidants (Basel, Switzerland) · 2022Article
- Internet of Food (IoF), Tailor-Made Metal Oxide Gas Sensors to Support Tea Supply Chain.Sensors (Basel, Switzerland) · 2021Article
- Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India.RSC advances · 2021Article
- Comparative Analysis of the Polyphenols, Caffeine, and Antioxidant Activities of Green Tea, White Tea, and Flowers from AzoreanAntioxidants (Basel, Switzerland) · 2021Article
- Seasonal and temporal changes during storage affect quality attributes of green asparagus.Postharvest biology and technology · 2020Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
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Abstract
Withering is considered a crucial stage of black tea processing. In this study, tea shoots from two cultivars (cvs. Yabukita and Clone 2) were stored at 5 °C, in either a low or high vapour pressure deficit (VPD) environment, to determine the impact of different withering rates on physiology (viz. respiration rate [RR], colour and moisture loss) and biochemical profile (viz. individual catechins, methylxanthines) of tea shoots (Camellia sinensis). Low VPD and high VPD conditions during withering increased caffeine levels in Clone 2 and Yabukita, respectively (p < 0.05). Caffeine levels steadily increased over time in both cultivars (p < 0.05), coinciding with a rapid decline in theobromine (TB). Furthermore, stems contained lower epigallocatechin gallate (EGCG) and caffeine (ca. 75 and 56%, respectively) compared to bud and larger leaf (LL) (p < 0.05). Overall, the results of this study highlight factors such as mechanical harvesting, and hard or soft withering, which could affect final tea beverage quality.
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