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dc.contributor.authorOLMEZ, Huelya
dc.contributor.authorYilmaz, Aysun
dc.date.accessioned2021-03-05T13:04:48Z
dc.date.available2021-03-05T13:04:48Z
dc.identifier.citationOLMEZ H., Yilmaz A., "CHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE", JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.34, ss.653-665, 2010
dc.identifier.issn0145-8892
dc.identifier.othervv_1032021
dc.identifier.otherav_b05d2994-0498-4e29-91ea-50d467a57da7
dc.identifier.urihttp://hdl.handle.net/20.500.12627/117580
dc.identifier.urihttps://doi.org/10.1111/j.1745-4549.2009.00423.x
dc.description.abstractThe variation in the composition of fresh tea leaves with season and shoot maturity, and to the applicability of cold storage (4C and 90% relative humidity [RH]) for the purpose of withering of tea leaves were studied. The results showed that the levels of polyphenol oxidase (PPO) activity and the polyphenolic content changed significantly with plucking season and shoot maturity. No significant difference was observed between the total polyphenolic content of the cold storage-withered and traditionally withered samples, whereas the loss of PPO activity was less in the cold-stored leaves. No significant difference was observed between the cold storage-withered and traditionally withered samples in terms of the end product quality. Results showed that cold storage at 4C and at 90% RH was suitable for storing fresh leaves after plucking until the time of processing and it is possible to achieve withering during the cold storage of tea leaves.
dc.language.isoeng
dc.subjectZiraat
dc.subjectMühendislik ve Teknoloji
dc.subjectGıda Mühendisliği
dc.subjectTarımsal Bilimler
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectTarım Bilimleri
dc.subjectGIDA BİLİMİ VE TEKNOLOJİSİ
dc.titleCHANGES IN CHEMICAL CONSTITUENTS AND POLYPHENOL OXIDASE ACTIVITY OF TEA LEAVES WITH SHOOT MATURITY AND COLD STORAGE
dc.typeMakale
dc.relation.journalJOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.contributor.departmentMinistry of Food, Agriculture & Livestock - Turkey , ,
dc.identifier.volume34
dc.identifier.startpage653
dc.identifier.endpage665
dc.contributor.firstauthorID104044


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