63 Results Found

In this study, nonvolatile metabolomics and proteomics were applied to investigate the change mechanism of flavonoid glycoside compounds during withering processing of white tea. With the extension of withering time, the content of the main flavonoid...

The objective of this study was to investigate the variability of natural bioactive compounds, such as catechin, theaflavin, total phenolic content (TPC), and total flavonoid content (TFC), of Azorean black tea (Camellia sinensis L., O. Kuntze) as we...

Combined withering and shaking processes are key steps in the formation of characteristic floral and fruity aromas in black teas. However, the effect of the sequencing of withering and shaking on volatile compounds and aroma formation in black tea ha...

Withering is one of the major processing steps critical for the quality of black tea. In this study, we investigated the mechanisms underlying the physicochemical changes in metabolites and gene expression during the withering process of black tea us...

In the Valpolicella area (Verona, Italy) Vitis vinifera cv. Corvina is the main grape variety used to produce Amarone wine. Before starting the winemaking process, the Corvina grapes are stored in a withering (i.e., dehydrating) warehouse until about...

Raffinose synthetase (RS) is a key enzyme in the process of raffinose (Raf) synthesis and is involved in plant development and stress responses through regulating Raf content. As a sweetener, Raf makes an important contribution to the sweet taste of...

To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun–natural combined withering, sun withering, and shaking...

Withering is a practice traditionally used in various regions to produce sweet or dry wines. During withering there is an increase in sugar content but also a modification in volatile compound profiles. Controlling metabolic changes through the dehyd...

In this study, complementary metabolomic and proteomic analyses were conducted on the solar- and indoor-withered oolong tea leaves, and freshly plucked leaves as the control, for the purpose to reveal the mechanisms underlying the initial formation o...

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was sele...

The application of shaking during the withering process has been shown to significantly enhance the floral aroma of black tea. However, prior to this study, there was limited research on the effects of shaking combined with other withering treatments...

The intelligent perception of moisture content (MC) for tea leaves during the black tea withering process is an unsolved task because of the acquisition of limited sample characteristic information. In this study, both the external and internal featu...

The withering and fermentation degrees are the key parameters to measure the processing technology of black tea. The traditional methods to judge the degree of withering and fermentation are time-consuming and inefficient. Here, a monitoring model of...

This study applied pulsed electric fields (PEFs) to accelerate the withering and drying processes during cold-brewed black tea production. PEF pretreatment was administered at 1.0, 1.5, and 2.0 kV/cm electric field strengths, combined with varying wi...

Cicada black tea is made from Empoasca onukii-infested tea leaves. The biochemical differences between Cicada black tea and regular black tea, and the dynamic changes in volatile components during processing, remain unclear. This study focused on the...

White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea’s aroma; different treatments’ effects were investigated in this study. White tea was withered in...

Rapid and non-destructive detection methods for the withering degree of fresh tea leaves are crucial for ensuring high-quality tea production. Therefore, this study proposes a fresh tea withering degree detection model based on image classification c...

Grass strips can decrease erosion, trap sediment in silt-laden water flowing downhill, and control nonpoint source pollution. Determining the effects of different parts of grass strips on silt-laden overland flow will improve our understanding of sed...

In the Valpolicella area (Verona, Italy) one of the most important Italian wines is being produced: Amarone, predominately made by Vitis vinifera cv. Corvina. This wine is subjected to a specific postharvest process, namely, withering, which aims to...

Plant hormones play an important role in the chemical metabolism of postharvest plants. However, alterations in plant hormones of postharvest tea and their potential modulation of quality-related metabolites are unknown. In this study, the dynamic al...

Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fer...

As the most consumed tea in the world, all kinds of black tea are developed from Wuyi black tea. In this study, quality components, regulatory gene expression, and key enzyme activity during the processing were analyzed to illustrate the taste format...

This study evaluates the polyphenol profiles as well as caffeine (dry weight basis), and antioxidant activities of green tea (GTs), white tea (WTs), and flowers (Fl) samples from Azorean Camellia sinensis varieties affected by different harvested and...

The presence of dichotomizing neurons in the dorsal root ganglia (DRG) of cattle, innervating both the reticulum and the withers, may indicate a pre-spinal convergence of visceral and cutaneous sensory information, i.e., that the DRG primary sensory...

Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature),...

Copy number variation (CNV) is a fundamental type of structural variation of the genome affecting the economic traits of livestock. The SOX6 gene (sex-determining region Y-box 6), as a transcription factor, has multiple functions with regard to sex d...

Tea is currently the most popular beverage after water. Tea contributes to the livelihood of more than 10 million people globally. There are several categories of tea, but black tea is the most popular, accounting for about 78% of total tea consumpti...

Tea is among the most important beverages globally. The spread of tea from the East to West has not only affected lifestyles, but also promoted the exchange of exchange between the East and West. Tea processing, which is critical for the development...

The implementation of green roofs as sustainable urban drainage systems provides benefits for stormwater control and the environment and is more and more encouraged. A model for the estimation of the probability of vegetation survival without irrigat...

Catechins are the major flavor substances in teas, which have a variety of health effects; however, high catechin and high sensory quality are a pair of contradictions that are difficult to coordinate. To explore the processing procedure with high ca...

Changes in behaviour are often caused by painful conditions. Therefore, the assessment of behaviour is important for the recognition of pain, but also for the assessment of quality of life. Automated detection of movement and the behaviour of a horse...

In postharvest science, water loss is always considered a negative factor threatening fruit and vegetable quality, but in the wine field, this physical process is employed to provide high-quality wine, such as Amarone and Passito wines. The main reas...

Purified phlorotannin extracts from four brown seaweeds (Cystoseira nodicaulis (Withering) M. Roberts, Cystoseira tamariscifolia (Hudson) Papenfuss, Cystoseira usneoides (Linnaeus) M. Roberts and Fucus spiralis Linnaeus), were characterized by HPLC-D...

Aquaporins (AQPs) are essential membrane proteins involved in seed maturation and germination, stomata movement, photosynthesis, and regulation of plant flowering processes. Pitaya flowers are open at night and wither at daybreak, which shows an obvi...

Plants generate a range of physiological and molecular responses to sustain their growth and development when suffering heat stress. Avocado is a type of tropical fruit tree with high economic value. Most avocado cultivars delete, wither, or even die...

The application of robots to replace manual work in live-line working scenes can effectively guarantee the safety of personnel. To improve the operation efficiency and reduce the difficulties in operating a live-line working robot, this paper propose...

Protecting tissues from excessive inflammation by glucocorticoids results in an effective blockade of inflammation; however, it does not instigate processes of inflammatory resolution or tissue repair. Moreover, glucocorticoids have side effects such...

The moisture content of black tea is an important factor affecting its suitability for processing and forming the unique flavor. At present, the research on the moisture content of black tea mainly focuses on a single withering step, but the research...

Rougui Tea (RGT) is a typical Wuyi Rock Tea (WRT) that is favored by consumers for its rich taste and varied aroma. The aroma of RGT is greatly affected by the process of green-making, but its mechanism is not clear. Therefore, in this study, fresh l...

Tea’s chemical composition is influenced by cultivar, harvest maturity, and growing environment; however, processing remains the dominant factor shaping final quality. Despite the diversity of Taiwanese native teas, systematic comparisons of fu...

The increased variations of temporal gait events when pathology is present are good candidate features for objective diagnostic tests. We hypothesised that the gait events hoof-on/off and stance can be detected accurately and precisely using features...

One of the main factors constraining the growth of the tea business is the low use rate of summer tea. To enhance the utilization rate and improve the quality of summer tea, this study innovatively integrated shaking, freezing, and rolling into the t...

High CO₂ concentrations applied to harvested horticultural products can modify primary and secondary metabolism. This work reports the metabolic responses to short-term CO₂ treatments of white-skinned grapes (cv Trebbiano) undergoing postharvest part...

Flat black tea (FBT) has been innovatively developed to alleviate homogenisation competition, but the dynamic changes in aroma components during the process remain unclear. This study employed HS-SPME-GC-MS to analyse the aroma components of tea samp...

The objective of this work was to analyze the effect of Thidiazuron (TDZ) treatment on floral initiation, flowering time, ornamental characteristics and physiological metabolism of potted Dendrobium nobile. Three TDZ concentrations (200, 500 and 1000...

Formed by L-phenylalanine (L-phe) ammonia under the action of aromatic amino acid aminotransferases (AAATs), volatile benzenoids (VBs) and volatile phenylpropanoids (VPs) are essential aromatic components in oolong tea (Camellia sinensis). However, t...

Obtaining real-time, objective, and high-precision distribution information of surface cracks in mining areas is the first task for studying the development regularity of surface cracks and evaluating the risk. The complex geological environment in t...

The selection of drought-tolerant sour cherry genotypes is essential for developing sustainable fruit production in today’s climate-change conditions. The phenotypic heterogenic population of sour cherry Oblačinska, with high and regular y...

Climate change has become the biggest global challenge, being a real danger especially for crops and an inevitable threat to food security. This paper presents the results of a study conducted in the Transylvanian Plain during 2012–2021, regard...

Plant senescence is a complex process that is controlled by developmental regulation and genetic programs. A senescence-related gene CpSRG1, which belongs to the 2OG-Fe(II) dioxygenase superfamily, was characterized from wintersweet, and the phylogen...