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The effects of pruning and altitude on the fatty acid composition of tea (Camellia sinensis (L.)) shoots


Tropical Science 30(3): 299-306
The effects of pruning and altitude on the fatty acid composition of tea (Camellia sinensis (L.)) shoots
The levels of fatty acids (FA) in young shoots of tea Clone S15/10 decreased with time from pruning. This decrease explains the general flavour quality improvement which occurs as the next pruning time approaches. In Clones 6/8, TN 14-3 and S15/10 the FA values varied with location within a 10 km radius. The FA levels marginally increased with reduction in altitude, but the relationship was not significant.


Accession: 002249419



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