Variation of the Fresh Leaves Physical Characteristics of during the Withering Process

摘要：

As the withering carrying out, the moisture content of tea fresh leaves gradually decreased, and the physical properties such as bulk density, flexibility, elasticity, and plasticity shifted, making the leaves easily deformed, changing the membrane permeability,enhancing the contact probability between substrates and enzymes, promoting the oxidative degradation of carbohydrates, proteins, chlorophyll and others, accumulating high levels of quality components, finally forming the unique quality of fermented tea.

作者: HUA Jin-jie YUAN Hai-bo LIU ping JIANG Yong-wen LIU Qian-lu YU Lu-ting

作者单位: Tea Research Institute, Chinese Academy of Agricultural Sciences;National Engineering Technology Research Center for Tea Industry;Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture;Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China

会议类型: 国际会议

会议名称: International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)

会议地点: 杭州

会议语种:英文

页码: 403-405

在线出版日期: 2014-09-10（万方平台首次上网日期，不代表论文的发表时间）