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Hanako 花子 (1868-1945) was one of the most renowned Japanese actress in Europe in the early 1900s. From 1904 her performances were organised by the era's famous dancer and impresario, Loïe Fuller. Hanako became hugely successful due to her roles in Japanese dramas with naturalistic death scenes written by Loi-Fu. Nevertheless, the Japanese dramas were not traditional pieces, but were actually only Japanese-styled dramas written by Fuller to satisfy the contemporary audience's eagerness for the exotic. Hanako visited Budapest twice, in 1908 and 1913. Moreover, between the two visits she also participated in a Hungarian tour. This paper focuses on the - thus far undiscovered - Japanese actress's Hungarian tour between October 1910 and May 1911. Furthermore I analyse and reconstruct the two dramas staged during the tour, In the Tea House and Otake. Thanks to the attached map and timetable, the route of the four-member Japanese troupe was precisely traced, and it is visible which performances were realised and which had to be cancelled due to illness or technical reasons. By reviewing the itinerary, it becomes clear that the Hungarian audience had the opportunity to see Hanako and her troupe in 21 locations, including various city theatres, as well as a few times in the cities' prominent hotels and associations. In most cases, the arrival of the troupe was preceded by extraordinary interest and enthusiasm. What is more, contemporary reviews reported a successful reception. However, this was not primarily due to the quality of the performances. The content of the plays In the Tea House and Otake can be analysed thanks to surviving theatre posters, but it becomes clear that the plots of both were extremely simple. Actually, in the plays, the 'main attraction' was the death of the character portrayed by Hanako. Overall, it can be said that the success of the performances was more due to curiosity about the exotic rather than artistic merit. In the study, I also examine the question of this repertoire's authenticity, which arose in connection to the cancellation of a performance in Marosvásárhely. In order to show a detailed view of Hanako's tour and the opinion of audience, I primarily use contemporary newspaper articles and theatre posters. [ABSTRACT FROM AUTHOR]

Using the survey data of 45 tea enterprises in Fujian Province, China, this paper adopted fuzzy set qualitative comparative analysis (fsQCA) to study the adoption of the sustainable production technologies by tea enterprises. The results show that there are two configurations for the path to achieve the adoption of high sustainable production technologies. The core condition combination of the first configuration is the existence of sustainable development capabilities, the degree of government support, and the resource and environmental endowment, while that of the second configuration is the existence of enterprise expected value, industrial organization mode and the resource and environmental endowment. Moreover, the path achieving non-highly sustainable production technologies adoption mainly summarized as a configuration. Specifically, the core condition is the absence of sustainable development capabilities, enterprise development strategies, and the resource and environmental endowments. Furthermore, some practical policy recommendations were put forward based on the above conclusions in this paper. [ABSTRACT FROM AUTHOR]

Tea plant cultivation plays a significant role in the Indian economy. The Tea board of India supports tea farmers to increase tea production by preventing various diseases in Tea Plant. Various climatic factors and other parameters cause these diseases. In this paper, the image retrieval model is developed to identify whether the given input tea leaf image has a disease or is healthy. Automation in image retrieval is a hot topic in the industry as it doesn’t require any form of metadata related to the images for storing or retrieval. Deep Hashing with Integrated Autoencoders is our proposed method for image retrieval in Tea Leaf images. It is an efficient and flexible way of retrieving Tea Leaf images. It has an integrated autoencoder which makes it better than the state-of-the-art methods giving better results for the MAP (mean average precision) scores, which is used as a parameter to judge the efficiency of the model. The autoencoders used with skip connections increase the weightage of the prominent features present in the previous tensor. This constitutes a hybrid model for hashing and retrieving images from a tea leaf data set. The proposed model will examine the input tea leaf image and identify the type of tea leaf disease. The relevant image will be retrieved based on the resulting type of disease. This model is only trained on scarce data as a real-life scenario, making it practical for many applications. [ABSTRACT FROM AUTHOR]

Tea (Camellia sinensis L.), as one of the most important cash crops in China, plays an important role in increasing farmers' incomes and guaranteeing a high quality of life. Tea production has been greatly influenced by both climate change and economic development in China. However, without a scientific understanding of the interaction mechanism of climate change and the impetus from rapid economic development on tea production practices in China, it is difficult to take adaptive actions to meet the climate change challenges for the tea industry. In this paper, we firstly assessed the potential impacts of climate change on tea climate suitability by empirical formula calculation using meteorological data; then, the effects from the additional climatic stress due to warming on tea production were detected with the annual statistical tea yield record on a municipal level. The contribution of socioeconomic development to the tea industry was evaluated with the comparison of the movement of China's national economy's and tea industry's gravity center during the period of 1987–2017. Finally, a conceptual adaptation framework was built to demonstrate the interaction mechanisms between climate change, tea production, and the economic development. The results showed that there was a negative impact of climate change on tea production in mainland China, with the percentage of high tea climate suitability (>0.9) areas dropping by 45% to 32%, while opportunities of enlarging the tea cultivating area emerged in the north tea production region where the tea climate suitability increased. We found that the tea planting area expanded northwards from 33° N in 1987 to 35° N in 2017 to take advantage of the favorable climatic resources due to warming, and tea planting decreased at an altitude of 100–400 m while increasing to higher altitude of 400–2000 m to avoid hot temperature damage and seek the optimum environment in high mountainous areas for tea production. In addition, the tea production moved westward along the longitude, decreasing obviously at 117–121° E while increasing significantly at 98–104° E and 107–110° E. Meanwhile, the tea production gravity center showed a westward movement consistent with the national economic gravity center moving trend, which means that tea industry development was driven by multiple socioeconomic factors and climatic forcings. A conceptual framework was built in this paper, aiming to show a robust adaptation mechanism for the tea system to maximize the benefits and minimize the damages from the altered climatic resources under rapid economic development in mainland China. The results in this study would help deepen the understanding of the adaptation process and practices for tea production in mainland China. [ABSTRACT FROM AUTHOR]

This study aims to investigate the predicament of young widows residing in the tea estates of Bangladesh. The study used qualitative methods to understand how young widows perceive and interpret their experiences of widowhood. Nine young widows were chosen for the in-depth semi-structured interviews using referral sampling. Data were analysed thematically, which was then critically explored and contrasted with the previous literature. The results demonstrated that young widows in the tea gardens struggled to address the psychological, economic, health care, educational, and recreational demands of their children due to declining resource bases. Additionally, young widows face sexual harassment, emotional disturbances, financial insecurity, and gender-sensitive discriminatory cultural practices. The paper advocated for expanding the social safety net in the tea gardens and ensuring land ownership among the tea gardeners. [ABSTRACT FROM AUTHOR]

Triethylamine (TEA) is a mephitic volatile organic compound, which has huge damage to human body. Therefore, the development of gas sensitive materials for the effective detection of TEA has important application value. In this paper, In 2 O 3 , ErVO 4 and In 2 O 3 /ErVO 4 composite samples were successfully synthesized by hydrothermal method. The In 2 O 3 /ErVO 4 composite of In 2 O 3 and ErVO 4 has a spherical structure with a rough surface, and forms a variety of porous structures, which effectively increases the specific surface area of the composite (58.9551m2/g), thereby improving the gas sensitivity to TEA. In 2 O 3 /ErVO 4 composites can achieve a higher response to 100 ppm TEA (S = 54.73), have a lower optimal operating temperature (250 °C) compared with In 2 O 3 pure samples, and have a faster recovery time (52 s) compared with ErVO 4 pure samples. In addition, In 2 O 3 /ErVO 4 sensors also achieve good selectivity, excellent moisture resistance, long-term stability. The microstructure of the sample was significantly changed by ErVO 4 recombination. These alterations include an increase in specific surface area, a decrease in particle size, an increase in the utilization of the sensitive body, an increase in the proportion of vacancy oxygen, a decrease in the optical band gap, and an increase in electron transport efficiency. These results show that the combination of ErVO 4 and In 2 O 3 to construct heterojunction can achieve excellent sensor for TEA gas detection. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To investigate the effects of "golden flora" amount on the sensory quality, metabolites and bioactivities of Fu brick tea (FBT), FBT samples with different "golden flora" amounts were prepared from the same materials by adjusting the water content before pressing. With the increase of "golden flora" in samples, the tea liquor color changed from yellow to orange red and the astringent taste gradually diminished. Targeted analysis demonstrated that (-)-epigallocatechin gallate, (-)-epicatechin gallate, and most amino acids gradually decreased as the increase of "golden flora". Seventy differential metabolites were identified by untargeted analysis. Among them, sixteen compounds including two Fuzhuanins and four EPSFs were positively correlated with "golden flora" amount (P < 0.05). The FBT samples with "golden flora" exhibited significantly higher inhibitory potency on α-amylase and lipase than the samples without "golden flora". Our results provide a theoretical basis of guiding FBT processing based on desired sensory quality and metabolites., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Chiral volatiles play important roles in the formation of aroma quality of foods. To date, enantiomeric characteristics of chiral volatiles in Wuyi rock tea (WRT) and their aroma contributions are still unclear. In this study, an efficient enantioselective comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (Es-GC × GC-TOFMS) approach to separate and precisely quantitate 24 pairs of chiral volatiles in WRTs was established, and the enantiomeric distribution and aroma contribution of chiral volatiles among WRTs from four representative cultivars were investigated. Enantiomeric ratio (ER) of R-α-ionone (80%) in Dahongpao (DHP), ER of S-α-terpineol (57%) in Jinfo (JF), ERs of R-γ-heptanolactone (69%), S-γ-nonanolactone (55%), (2R, 5S)-theaspirane B (91%), concentration of S-(E)-nerolidol (313.37 ng/mL) in Rougui (RG) and concentration of R-α-ionone (33.01 ng/mL) in Shuixian (SX) were unique from other types of WRTs, which were considered as the potential chemical markers to distinguish WRT cultivars. The OAV assessment determined 7 volatile enantiomers as the aroma-active compounds, especially R-α-ionone and R-δ-octanolactone in SX, as well as S-(E)-nerolidol and (1R, 2R)-methyl jasmonate in RG contribute much to aroma formation of the corresponding WRTs. The above results provide scientific references for discrimination of tea cultivars and directed improvement of the aroma quality of WRT., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Aroma types of green teas associate with their commercial prices and consumer acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas. However, the volatile differences and specificities in these aroma types are still unclear. Herein, Taiping Houkui green teas with HX, LX, and QX aromas were processed separately with the same fresh tea leaves. Ninety-four and seventy-eight volatiles were detected and identified by headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), respectively. Candidate differential volatiles among the tea samples were determined by the variable importance in projection (VIP) of the partial least squares-discriminant analysis (PLS-DA) and were further confirmed by the relative odor activity value (ROAV) and odor description. The volatiles 1-hexanol, linalool oxide (furanoid), linalool, geraniol, (E)-β-ionone, isoamyl acetate, and 2-methylpropanal enriched in HX and contributed to the floral-like aroma, while 3-methylbutanal, 2-ethyl-1-hexanol, indole, β-damascone, and cedrol enriched in LX and contributed to the chestnut-like aroma. This study reveals the specificities and contributions of volatiles in green teas with different aromas, thus providing new insights into the molecular basis of different flavored teas, benefiting for their precision processing and targeted quality control., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Ethnopharmacological Relevance: Tea (Camellia sinensis) has been consumed for centuries as traditional medicine for various diseases, including diabetes. The mechanism of action of many traditional medicines, including tea, often requires elucidation. Purple tea is a natural mutant of Camellia sinensis, grown in China and Kenya, and is rich in anthocyanins and ellagitannins., Aim of the Study: Here we aimed to determine whether commercial green and purple teas are a source of ellagitannins and whether green and purple teas, purple tea ellagitannins and their metabolites urolithins have antidiabetic activity., Materials and Methods: Targeted UPLC-MS/MS was employed to quantify the ellagitannins corilagin, strictinin and tellimagrandin I, in commercial teas. The inhibitory effect of commercial green and purple teas and purple tea ellagitannins was evaluated on α-glucosidase and α-amylase. The bioavailable urolithins were then investigated for additional antidiabetic effects, by evaluating their effect on cellular glucose uptake and lipid accumulation., Results: Corilagin, strictinin and tellimagrandin I (ellagitannins) were identified as potent inhibitors of α-amylase and α-glucosidase, with K i values significantly lower (p < 0.05) than acarbose. Commercial green-purple teas were identified as ellagitannin sources, with especially high concentrations of corilagin. These commercial purple teas, containing ellagitannins, were identified as potent α-glucosidase inhibitors with IC 50 values significantly lower (p < 0.05) than green teas and acarbose. Urolithin A and urolithin B were as effective (p> 0.05) as metformin in increasing glucose uptake in adipocytes, muscle cells and hepatocytes. In addition, similar (p > 0.05) to metformin, both urolithin A and urolithin B reduced lipid accumulation in adipocytes and hepatocytes., Conclusions: This study identified green-purple teas as an affordable widely available natural source with antidiabetic properties. Furthermore, additional antidiabetic effects of purple tea ellagitannins (corilagin, strictinin and tellimagrandin I) and urolithins were identified., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Authors. Published by Elsevier B.V. All rights reserved.)

Spreading is an indispensable process in the aroma formation of green tea. The application of exogenous red-light spreading in tea processing has been verified to significantly improve the aroma of green tea, and endow tea with freshness, sweet flavor, and mellow taste. However, there were no previous studies investigating the effects of spreading with different red-light intensities on the aroma components of green tea. The aim of the present study was to evaluate the effect of the relationship between the aroma component and spreading with different red-light intensities (300 μmol∙m -2 ∙s -1 , 150 μmol∙m -2 ∙s -1 and 75 μmol∙m -2 ∙s -1 ). As a result, a total of ninety-one volatile components were identified in this study. The orthogonal partial least squares discriminant analysis (OPLS-DA) model clearly distinguished the volatile components of green tea between different red-light intensities and obtained thirty-three differential volatile compounds. Combined with odor activity value (OAV > 1) analysis revealed that eleven volatile components were the key volatile compounds of green tea under different light conditions. Among them, 3-methyl-butanal, (E)-nerolidol, and linalool were the sources of chestnut-like aroma in green tea and were significantly accumulated under medium (MRL) and low intensity (LRL) red light. The results of the present study provided a theoretical basis that could guide green tea processing with red-light intensities to increase the aroma quality components of green tea., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023. Published by Elsevier Ltd.)

This study investigated the influence of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides (TPS). Results indicated that the extraction yield, uronic acid content, and polyphenol content of TPS greatly increased from 1.8, 13.1 and 6.3 % to 4.1, 27.9, and 7.8 %, respectively, but the molecular weight markedly decreased from 153.7 to 76.0 kDa after pile fermentation. Additionally, the interfacial, emulsion formation, and emulsion stabilization properties of TPS were significantly improved after pile fermentation. For instance, 1.0 wt% TPS isolated from dark tea (D-TPS) can fabricate 8.0 wt% MCT oil-in-water nanoemulsion (d 32 ≈ 159 nm) with potent storage stability. Moreover, the antioxidant and α-glucosidase inhibitory activities of D-TPS was higher than that of TPS isolated from sun-dried raw tea (R-TPS). Overall, this study indicated that pile fermentation markedly affected the physicochemical and structural characteristics of TPS, thereby improving their functional and biological properties., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The world's high-value crop is tea, its aspect plays a powerful role in its marketability. Tea is the utmost extensively absorbed aromatic beverage with the legion of health benefit and respond as a remedy for various disease like neurological disorder and cardiovascular. The identification of tea fermentation is onerous due to the heavy production of products. The manual investigation is expensive, laborious, and inconsistent. Thus, an automated machine learning-based algorithm is proposed for the grading of tea fermentation (fermented, over-fermented, under-fermented). Firstly, images are pre-processed by Gaussian filtering to enhance the quality of the image and removing of noise. Then various features namely, statistical, textural, color, geometrical, laws texture energy, the histogram of gradients, and discrete wavelet transform are extracted (150) and selected from feature vector by PCA. Lastly, k-NN, SRC, and SVM are used to make decisions for the detection of tea fermentation levels. The performance of the system has been validated by the k (10) fold cross-validation technique. The proposed algorithm achieves 87.39% (k-NN), 89.72% (SRC), and 98.75% (SVM) for tea fermentation level detection. The proper feature selection shows the enhanced performance of the system. Among three different classifiers, SVM shows more efficient results that are promising and comparable with the literature. This paper also includes the analytical comparison of distinct approaches proposed by the different researchers for tea fermentation level detection. This potential fermentation level detection may guide the detection of tea products which further promotes the development of the food industry. [ABSTRACT FROM AUTHOR]

In this paper, a combination of non-targeted metabolomics and multi-element analysis was used to investigate the impact of five different cultivars on the sensory quality of QTMJ tea and identify candidate markers for varietal authenticity assessment. With chemometric analysis, a total of 54 differential metabolites were screened, with the abundances significantly varied in the tea cultivars. By contrast, the QTMJ tea from the Yaoshan Xiulv (XL) monovariety presents a much better sensory quality as result of the relatively more abundant anthocyanin glycosides and the lower levels of 2′-o-methyladenosine, denudatine, kynurenic acid and L-pipecolic acid. In addition, multi-elemental analysis found 14 significantly differential elements among the cultivars (VIP > 1 and p < 0.05). The differences and correlations of metabolites and elemental signatures of QTMJ tea between five cultivars were discussed using a Pearson correlation analysis. Element characteristics can be used as the best discriminant index for different cultivars of QTMJT, with a predictive accuracy of 100%. [ABSTRACT FROM AUTHOR]

Vine tea is a medicinal and food plant, which is rich in flavonoids. The main components of vine tea are dihydromyricetin and myricetin. Rattan tea and its main active components have antioxidant, antibacterial and immunomodulatory functions. The use of probiotics to ferment vine tea for biotransformation can improve the active ingredient content and biological activity of rattan tea. In recent years, the application of vine tea as a new feed additive in animal production has attracted wide attention. Therefore, this paper briefly summarizes the active components and biological activity of vine tea, and outlined the biotransformation of vine tea through probiotics and its application in animal production, to provide a reference for the efficient utilization of vine tea in animal production. [ABSTRACT FROM AUTHOR]

Purpose: Determining vulnerability and resilience is necessary to develop sustainable agribusiness. The purpose of this study is to clarify and understand the current condition and problems in the tea supply chain and to develop a framework on how to build a sustainable and resilient tea supply chain. Design/methodology/approach: This study is a case study analysis which develops an integrated framework to build a resilient tea supply chain. It evaluates and extends the current knowledge of Javanese tea by applying business process analysis to understand the situation. Findings: This paper develops an integrated and conceptual framework on how to build resilient supply chain by considering five broad factors: vulnerability analysis, assessment of assets, supply chain collaboration, control mechanism from government and outcome. Research limitations/implications: The framework provides a conceptual view but limited to field surveys in Central Java Province. This study could increase the general understanding of tea supply chain in Indonesia and its major problems and challenges. Practical implications: The framework also highlights different stakeholder's organizational constraints and issues, especially during the COVID-19 pandemic. Originality/value: The business process analysis and conceptual framework offer an expanded and in-depth explanation on how organizations respond to the changing conditions, especially during the COVID-19 pandemic. [ABSTRACT FROM AUTHOR]

Accurate detection of tea diseases is essential for optimizing tea yield and quality, improving production, and minimizing economic losses. In this paper, we introduce TeaDiseaseNet, a novel disease detection method designed to address the challenges in tea disease detection, such as variability in disease scales and dense, obscuring disease patterns. TeaDiseaseNet utilizes a multiscale self-attention mechanism to enhance disease detection performance. Specifically, it incorporates a CNN-based module for extracting features at multiple scales, effectively capturing localized information such as texture and edges. This approach enables a comprehensive representation of tea images. Additionally, a self-attention module captures global dependencies among pixels, facilitating effective interaction between global information and local features. Furthermore, we integrate a channel attention mechanism, which selectively weighs and combines the multi-scale features, eliminating redundant information and enabling precise localization and recognition of tea disease information across diverse scales and complex backgrounds. Extensive comparative experiments and ablation studies validate the effectiveness of the proposed method, demonstrating superior detection results in scenarios characterized by complex backgrounds and varying disease scales. The presented method provides valuable insights for intelligent tea disease diagnosis, with significant potential for improving tea disease management and production. [ABSTRACT FROM AUTHOR]

Lipid accumulation causes diseases such as obesity and abnormal lipid metabolism, thus impairing human health. Tea polysaccharide is one of the natural, active substances that can lower lipid levels. In this paper, an oleic-acid-induced HepG2 cell model was established. The lipid-lowering effects of a novel group of Fuzhuan brick tea polysaccharides (FTPs)—obtained from Fuzhuan brick tea—were examined in vitro. The monosaccharide composition of FTP3 was Glc, Gal, Ara, Man, Rha, GalAc, GlcAc, and Xyl with a molar ratio of 23.5:13.2:9.0:5.5:5.4:2.7:1.3:1.0, respectively. A molecular weight of 335.68 kDa was identified for FTP3. HepG2 cells treated with FTP3 achieved a prominent lipid-lowering effect compared with cells treated with oleic acid. Images of the Oil Red O staining treatment showed that FTP3-treated groups had significantly fewer red fat droplets. TC and TG levels were lower in FTP3-treated groups. FTP3 alleviated lipid accumulation in HepG2 cells, activated AMPK, and decreased the SREBP-1C and FAS protein expressions associated with fatty acid synthesis. FTP3 holds promising potential for its lipid-lowering effects. [ABSTRACT FROM AUTHOR]

Identification of leaf disease in tea plant in early stage is important to increase the production. In research so far in literature several artificial and machine learning approaches are investigated. In this paper, a new deep learning method is proposed combining the properties of GLCM, CNN and RNN. The method was developed for the diagnosis of disease using three types of data of tea leaf samples. The complex features were extracted from leaf samples. The extracted features were feed to the RNN classifier to differentiate abnormal and normal cases. The Investigation for disease classification is undergone using different pre-trained CNN models, reshaping and feature map setting is done. The model is trained with the help of the Plant Village Dataset consisting of 54,305 images comprising of 38 different classes of both unhealthy and healthy leaves. The disease classification accuracy achieved by the proposed architecture is up to 95.81% and various observations were made with different hyperparameters of the CNN architecture. The experiment results achieved are comparable with other existing techniques in literature. [ABSTRACT FROM AUTHOR]

A specific amount of shade tree density is essential for quality tea production. Here, deep convolutional neural network (DCNN) based architectures are used for detecting and measuring the canopy area of shade trees in high-resolution remote sensing (RS) images covering tea gardens with precision, recall, F1 score and Intersection-over-Union value of 98.9%, 85.1%, 91.36 and 0.96 respectively. Subsequently, shade tree density is estimated with average error of 0.03. In the present paper a fully automated DCNN-based process is established which not only detects shade trees in RS imagery, but also estimates their canopy density for assisting tea garden management. [ABSTRACT FROM AUTHOR]

Copyright of Agricultural Archaeology is the property of Agricultural Archaeology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agricultural Archaeology is the property of Agricultural Archaeology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agricultural Archaeology is the property of Agricultural Archaeology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Agricultural Archaeology is the property of Agricultural Archaeology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The oxidative decomposition/degradation of two main tea flavanols, EGCG/GCG and ECG/CG, was studied in alkaline solution under ultrasonic-assisted thermal conditions. The study employed HPLC-ESI-ToF-MS to identify the products generated by atmospheric oxygen oxidation and various base-catalyzed reactions. Strong basic condition led to accelerated hydrolysis and oxidation of EGCG/GCG and ECG/CG and yielded gallic acid, de-galloyl flavanols and corresponding o-quinone derivatives. Meanwhile, peroxidation or base-catalyzed cleavage and rearrangement occurred extensively on C- and B-rings of flavanol and generated various simpler aldehydes or acids. Besides, a number of dimers/trimers were produced. This contribution provides empirical proof of oxidative degradation of flavanols under strong alkaline condition. Meanwhile, detailed reaction mechanisms of C-/B-ring degradation and dimerization/polymerization phenomena are proposed to help understand the structural changes of flavanols under strong alkaline conditions., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022. Published by Elsevier Ltd.)

The present study aimed to carry out the physical-chemical, antioxidant, and enzymatic characterization of green tea and kombucha. It was observed that kombucha had lower pH, higher acidity, and solids content compared to green tea. As for the concentration of total phenolic compounds by the Folin Ciocalteu method, there was no significant difference between the beverages. In the antioxidant analysis by the DPPH assay, it was observed that both green tea and kombucha presented significant antioxidant capacity. In the TBARS analysis with the pH of the beverages neutralized, both showed a significant reduction in lipid peroxidation; however, kombucha exhibited pro-oxidant activity when evaluated in its natural form by this method. The beverages also showed significant inhibitory activity of the α-glucosidase enzyme, however, green tea presented superior inhibitory potential., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

A facile and rapid fluorescence sensor array based on Tb (III) and Eu (III) doped Zr (IV) metal-organic frameworks was proposed for Chinese green tea discrimination. According to large porosity of Tb@UiO-66-(COOH) 2 and Eu@UiO-66-(COOH) 2 , phenolic hydroxyl groups of tea polyphenols could coordinate with free carboxylic acid groups and was captured into the pores, which led to the disturbance of electronic structure of ligand and inhibited the energy transfer efficiency from ligand to Tb (III) and Eu (III) center, causing the fluorescence quenching effect. Based on Hierarchy Cluster Analysis and Linear Discrimination Analysis, the fluorescence sensor array was employed for successful tea polyphenols classification through the analysis of different fluorescence quenching effect to tea polyphenols. Green tea samples within different categories and grades were also successfully discriminated using this assay according to tea polyphenols, providing a new method for Chinese green tea identification., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier B.V. All rights reserved.)

Aging of green tea leads to reductions in its flavor and health value, yet in situ testing methods for green tea freshness are lacking. A novel sensitive indicator displacement assay (IDA) sensor was constructed and applied for monitoring of green tea freshness during storage. Low-cost pH dyes and metal ions were used as indicators and receptors, respectively, for the targeted detection of catechins in tea samples. The feasibility of the IDA reaction was verified using images and UV-vis spectroscopy, respectively. IDA combined with supervised algorithms achieved accurate identification of green tea freshness with an accuracy of 86.67%, and acceptable accuracies in the prediction of catechin monomers and total catechins with ratio of prediction to deviation values over 1.5. Thus, the developed IDA sensor is capable of qualitative and quantitative monitoring of the green tea freshness during storage, providing a new option for quality evaluation and control of green teas., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

The binding mechanism between tea polyphenols and sturgeon myofibrillar protein (SMP) in the early stage (0, 2, 4 min), middle stage (6, 10 min) and late stage (15 min) of low temperature vacuum heating (LTVH) in an in vitro anti-glycation model was investigated. The result indicated that the protein cross-linking during LTVH treatment were mainly induced by tea polyphenols. The loss rate of free arginine (Arg) and free lysine (Lys) of SMP at the late stage of LTVH treatment (15 min) was 73.95 % and 83.16 %, respectively. The hydrophobic force and disulfide bond were the main force between tea polyphenols and SMP in the middle and late stage of LTVH treatment. The benzene ring and phenolic hydroxyl group of tea polyphenols can interact with the amino acid residues of SMP, which was exothermic and entropy-increasing. This study provides new insights in the interaction mechanisms between tea polyphenols-protein during heat treatment process., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Ensuring the traceability of Pu-erh tea products is crucial in the production and sale of tea, as it is a key means to ensure their quality and safety. The common approach used in traceability systems is the utilization of bound Quick Response (QR) codes or Near Field Communication (NFC) chips to track every link in the supply chain. However, counterfeiting risks still persist, as QR codes or NFC chips can be copied and inexpensive products can be fitted into the original packaging. To address this issue, this paper proposes a tea face verification model called TeaFaceNet for traceability verification. The aim of this model is to improve the traceability of Pu-erh tea products by quickly identifying counterfeit products and enhancing the credibility of Pu-erh tea. The proposed method utilizes an improved MobileNetV3 combined with Triplet Loss to verify the similarity between two input tea face images with different texture features. The recognition accuracy of the raw tea face dataset, ripe tea face dataset and mixed tea face dataset of the TeaFaceNet network were 97.58%, 98.08% and 98.20%, respectively. Accurate verification of tea face was achieved using the optimal threshold. In conclusion, the proposed TeaFaceNet model presents a promising approach to enhance the traceability of Pu-erh tea products and combat counterfeit products. The robustness and generalization ability of the model, as evidenced by the experimental results, highlight its potential for improving the accuracy of Pu-erh tea face recognition and enhancing the credibility of Pu-erh tea in the market. Further research in this area is warranted to advance the traceability of Pu-erh tea products and ensure their quality and safety., (© 2023. The Author(s).)

Background and Aims: Conflicting evidence exists regarding the association between green tea consumption and the risk of coronary heart disease (CHD). We performed a meta-analysis to determine whether an association exists between them in cohort studies., Methods and Results: We searched the PubMed and EMBASE databases for studies conducted until September 2022. Prospective cohort studies that provided relative risk (RR) estimates with 95% confidence intervals (CIs) for the association were included. Study-specific risk estimates were combined using a random-effects model. A total of seven studies, with 9211 CHD cases among 772,922 participants, were included. We observed a nonlinear association between green tea consumption and the risk of CHD (P for nonlinearity = 0.0009). Compared with nonconsumers, the RRs (95% CI) of CHD across levels of green tea consumption were 0.89 (0.83, 0.96) for 1 cup/day (1 cup = 300 ml), 0.84 (0.77, 0.93) for 2 cups/day, 0.85 (0.77, 0.92) for 3 cups/day, 0.88 (0.81, 0.96) for 4 cups/day, and 0.92 (0.82, 1.04) for 5 cups/day., Conclusions: This updated meta-analysis of studies from East Asia suggests that green tea consumption may be associated with a reduced risk of CHD, especially among those with low-to-moderate consumption. Additional cohorts are still needed before we could draw a definitive conclusion., Systematic Review Registration: PROSPERO CRD42022357687., Competing Interests: Declaration of competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 The Italian Diabetes Society, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.)

Ripened Pu-erh tea (RPT) is a unique microbial fermented tea. Herein, we investigated the lipid composition of RPT and its metabolic changes during pile fermentation, by nontargeted lipidomics profiling and quantitative analysis using liquid chromatography-mass spectrometry (LC-MS). A total of 485 individual lipid species covering 26 subclasses were detected, and fatty acid ester of hydroxy fatty acid (FAHFA) was detected in tea for the first time. Among them, 362 species were significantly altered during fermentation. Chlorophylls decomposition, phospholipids degradation (especially phosphatidylserine, phosphatidylethanolamine, phosphatidylcholine), formation of free fatty acid (FFA) (especially FFA18:3, FFA18:2), and formation of FAHFA, were annotated as the key pathways. Particularly, FAHFAs were undetected in raw tea and gradually enriched to 227.0 ± 9.6 nmol/g after fermentation (p < 0.001), which could serve as marker compounds of RPT associated with microbial fermentation. This study will advance understanding the lipid metabolic fate in microbial fermentation and its role in RPT quality. Chemical compounds studied in this article: Linolenic acid (PubChem CID: 5280934); Linoleic acid (PubChem CID: 5280450); Oleic acid (PubChem CID: 445639); PS(22:0/18:2) (PubChem CID: 52925820); PS(20:0/18:3) (PubChem CID: 52925629); Pheophytin a (PubChem CID: 135398712); Pheophorbide a (PubChem CID: 253193)., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Liupao tea is a dark tea with unique quality. Semi-finished Liupao tea with two different fermentation processes (traditional/tank) was analyzed to explain the chemical characteristics and taste quality. The content change rate of polyphenols, flavonoids, and theabrownin in traditional fermentation was approximately twice that in tank fermentation. Electronic tongue revealed that bitterness and astringency increased, whereas aftertaste-astringency decreased after fermentation. 36 compounds were identified as the biomarkers responsible for the metabolic changes caused by fermentation with significant decrements in catechins, catechin gallate, and α, α-trehalose, and significant increments in gallic acid content (VIP > 3; P < 0.05). In addition, 26 metabolites were identified to distinguish between tank and traditional fermentation, with correlation analysis indicating that catechin gallate, epicatechin and gallic acid accounting for the differences in taste between the two processes. This study provides a comprehensive insight into the chemical composition and sensory quality of different Liupao tea fermentations., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Our previous studies have confirmed oligopeptides could be meaningful to tea taste and biofunction. As the total content of oligopeptide among different tea types were varied. It is a natural speculation that certain tea processing step could be vital for oligopeptides enrichment. In current study, five types of traditional Chinese tea were produced from the same batch of fresh leaves. Step processing samples were acquired through which to profile the oligopeptides and free amio acids composition change during tea processed. As a result, firstly, withering was the vital step for oligopeptide enrichment, followed by fermentation, yellowing and drying. Secondly, as the enrichment of oligopeptides was often accompanied by the increase of protein amino acids, suggesting certain proteins degradation in fresh leaves could be the main source of oligopeptides. Thirdly, a total of 166 abundant oligopeptides were screened out, through which 14 high degradation protein were also located by protomic approaching., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2022 Elsevier Ltd. All rights reserved.)

Green tea is a popular beverage around the world and possesses a unique flavor. The flavor qualities of green tea are closely related to its grade and this relationship has not yet been studied. Three baked green teas with similar flavor were studied, namely, Huangshan Maofeng, Taiping Houkui, and Shucheng Xiaolanhua. A total of 34 odor compounds were identified by solid phase microextraction (SPME) combined with two-dimensional comprehensive gas chromatography-olfactometry-mass spectrometry analysis (GC×GC-O-MS). The results of the clustering analysis showed that the content of D-limonene and linalool in the high-grade (Grade A) tea was much higher than the content in other grades, so they were identified as odor markers of Grade A baked green tea. The taste components of different grades of green tea infusion were analyzed by high-performance liquid chromatography-mass spectrometry (HPLC-MS) and HPLC. A combination of clustering analysis, principal component analysis (PCA), and orthogonal partial least squares discrimination analysis (OPLS-DA) indicated that galloylglucose, digalloylglucose, trigalloyglucose, strictinin, and gallic acid could be used as taste markers of Grade A baked green tea. Therefore, the results in this paper reveal the substances responsible for the odor and taste markers of high-grade baked green tea.

Ya'an Tibetan Tea (YATT) is a classic dark tea variety fermented with a unique geographical environment and traditional craftsmanship. Previous research indicates that it is beneficial for obesity and related metabolic disorders, but no systematic research currently reveals its precise mechanisms. This work investigated the preventive effect of YATT on obesity and the corresponding potential mechanisms by performing 16S rRNA gene sequencing and metabolomics studies. Our results demonstrated that YATT could significantly improve the body weight and fat deposition in hypercaloric high-fat diet (HFD)-induced obese rats, enhance antioxidant enzymes activity and reduce inflammation, and reverse the liver damage caused by an HFD. Moreover, 16S rRNA analysis showed that YATT could improve the intestinal microbial disorders caused by the HFD by significantly reversing the increase in Firmicutes/Bacteroidetes（F/B）ratio and the relative abundance of flora associated with the HFD, such as unclassified&#95;Lachnospiraceae and Romboutsia flora. In addition, metabolomic analysis of cecum contents identified 121 differential metabolites, of which 19 were common to all experimental rats fed with and without a high-fat diet. Strikingly, 17 of the most prevalent 19 differential metabolites, including Theobromine, L-Valine, and Diisobutyl phthalate, were considerably reversed by YATT. Enrichment analysis of the metabolic pathways of these differential metabolites indicated that Caffeine metabolism, Phenylalanine metabolism, and Lysine degradation are the potential metabolic pathways responsible for the obesity prevention effect of YATT. Collectively, this work revealed that YATT has good potential for obesity prevention and the improvement of intestinal microbial communities, potentially due to the YATT-induced alterations in the metabolic pathways and functional metabolite levels of caffeine and amino acids. These results inform the material basis of YATT for obesity prevention and its mechanisms and provide essential insights for developing YATT as a healthy beverage for obesity prevention., Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

Tea is one of the most common beverages in the world. In order to reduce the cost of artificial tea picking and improve the competitiveness of tea production, this paper proposes a new model, termed the Mask R-CNN Positioning of Picking Point for Tea Shoots (MR3P-TS) model, for the identification of the contour of each tea shoot and the location of picking points. In this study, a dataset of tender tea shoot images taken in a real, complex scene was constructed. Subsequently, an improved Mask R-CNN model (the MR3P-TS model) was built that extended the mask branch in the network design. By calculating the area of multiple connected domains of the mask, the main part of the shoot was identified. Then, the minimum circumscribed rectangle of the main part is calculated to determine the tea shoot axis, and to finally obtain the position coordinates of the picking point. The MR3P-TS model proposed in this paper achieved an mAP of 0.449 and an F2 value of 0.313 in shoot identification, and achieved a precision of 0.949 and a recall of 0.910 in the localization of the picking points. Compared with the mainstream object detection algorithms YOLOv3 and Faster R-CNN, the MR3P-TS algorithm had a good recognition effect on the overlapping shoots in an unstructured environment, which was stronger in both versatility and robustness. The proposed method can accurately detect and segment tea bud regions in real complex scenes at the pixel level, and provide precise location coordinates of suggested picking points, which should support the further development of automated tea picking machines. [ABSTRACT FROM AUTHOR]

The quality formation of green tea is closely related to the mechanized processing. Numerous papers involved with tea processing have been reported to optimize tea production. Nonetheless, there are seldom reports about the changes in chemical composition in green tea during mechanized processing. In this paper, the dynamic changes of main quality components in green tea during mechanized processing were analyzed with fresh leaves of tea tree variety (E‐Cha No. 10) as raw materials. The content of tea polyphenols and free amino acids showed a downward trend during mechanized processing and decreased significantly during the fixing and drying stages. The content of soluble sugar increased first and then decreased during processing, reaching the maximum value after rolling. The content of total chlorophyll (Chl), chlorophyllide (Cd) a and b, and pheophorbide (Po) a and b displayed a decreasing trend during processing, but the content of pheophytin (Py) a and b showed a significantly increasing trend. The number of aroma type of tea leaves increased successively during the process of fixing, initial drying, and shaping, while the total amount of aroma declined significantly from fresh leaves to fixed leaves. The aroma types of tea leaves after fixing were relatively similar, which demonstrated that fixation was the basis of aroma formation in green tea. These results are conducive to understanding the impact of processing stages on tea quality and provide a powerful basis for the process optimization of green tea. Practical applications: We found tea processing procedures have a great impact on the quality and composition of green tea (color, volatile, and non‐volatile components), especially in the fixing process, which is conducive to the understanding of dynamic changes in main components of green tea during mechanized processing and has practical significance for the optimization of production parameters of green tea. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Tea Science is the property of Journal of Tea Science Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Nasleđe is the property of University of Kragujevac, Faculty of Philology & Arts and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The world's high-value crop is tea, its aspect plays a powerful role in its marketability. Tea is the utmost extensively absorb aromatic beverage with the legion of health benefit and respond as a remedy for various disease like neurological disorder and cardiovascular. The emerging, spectroscopic and classified approaches for safety and quality assessment determination like electrochemical method, microbial of tea are very effective. These approaches improve the accuracy and sensitivity of the standard and direct technique and increase the speed of the detection process. Also, the approaches are non-destructive, cost-effective, and rapid that provides real-time detection. Application of these approaches in the tea industry from picking, fermentation, sensor evaluation, developing portable devices for real-time safety assessment benefits the tea production mechanism. Recently, colorimetric and chromatography techniques have been reported in several stages of tea processing that are expensive, laborious and inaccurate, and time-consuming. Here, computer vision and deep learning can be explored to overcome inconsistency and inaccuracy. This paper presents an overview of the processing of tea, type of tea, the microbiology of tea, safety & quality evaluation, standard & emerging techniques, and electrochemical detection using separation method, bio electrochemical sensor, and health benefits of tea with distinct tea contaminates. This paper also includes the analytical comparison of distinct approaches proposed by the different researchers for quality analysis of tea and its products. This potential review may guide for evaluation and detection of tea products which further promotes the development of the food industry. [ABSTRACT FROM AUTHOR]

Thermochemical biorefineries for the production of chemicals and materials can play an important role in the bioeconomy. However, their economic viability is often questioned under the premise of the economy of scale. This paper presents a regional, modular biorefinery concept for the production of the platform chemicals hydroxymethylfurfural (HMF), furfural and phenols from the lignocellulosic perennial miscanthus, which can be cultivated on marginal and degraded areas. The paper focuses on the question of the minimum selling price of HMF and the optimal plant size for this purpose, using the region of Baden‐Württemberg, Germany, as an example. Based on small pilot plant results, a scalable process simulation was created via AspenPlus. This allows different scenarios and process combinations of this multi‐output biorefinery concept to be compared with each other. Using this, a minimum sales price for the main product HMF is calculated using methods of dynamic investment cost calculation according to the net present value method. Based on this, the plant capacity was scaled. The scenarios and sensitivity analyses show that, with an accuracy of ±15%, regional biorefineries could already offer platform chemicals at prices of 2.21–2.90 EUR/kg HMF at the current stage of development. This corresponds to three to four times the price of today's comparative fossil base chemicals and is thus a competitive option from the authors' point of view. The local biomass and the heat prices were identified as the main influencing factors. As a result, the selection of the location will have a decisive influence on the economic viability of such concepts in the case of further development and optimization of the process in first demonstration plants. [ABSTRACT FROM AUTHOR]

WO3 is a promising candidate material for gas sensors due to its simple preparation, convenient operation, diverse structure and high electron mobility. However, WO3 gas sensors often have problems such as high operating temperature, high-energy consumption and sensitive characteristics easily affected by environmental humidity. In this paper, an effective method to improve the gas sensitivity of WO3 gas sensor by using composite carbon nanomaterials is explored. The results show that the composite of WS2/WO3 and carbon spheres, C@WS2/WO3 composite gas-sensitive material shows good sensing performance for triethylamine (TEA) at low temperatures. In addition, excellent TEA selectivity, good stability, and good response recovery characteristics are also achieved. Compared with pure WS2/WO3 material, the sensor response of C@WS2/WO3 composite is as high as 24.6 at the optimal operating temperature of 240∘C, compared with 21.81 of pure WS2/WO3 material. [ABSTRACT FROM AUTHOR]

Surface modification of membranes through facile coating methods is a promising way to improve their pollution resistance and separation performance. Herein, a tea polyphenol (TP)-coated PVDF membrane (PVDF-TP) was prepared via a simple temperature-regulated oxidative polymerization. The obtained membrane exhibited a water contact angle of 0° and underwater oil contact angle of 168.2°. This superhydrophilic/underwater superoleophobic membrane showed good separation capabilities with fluxes of 88.3–169.9 L m−2 h−1 and separation efficiencies of over 98.7% for various oil-in-water emulsions under a gravity-driven process. The PVDF-TP membrane exhibited excellent stability and was capable of withstanding ultrasonic waves, bending, and agitation. Even after recycling for more than 15 times, the separation efficiency of the membrane was still above 98.7% and the flux decreased by approximately 37%, demonstrating a good antifouling performance. Considering the characteristics of its simple preparation, good antifouling performance, high separation efficiency, and good stability, the PVDF-TP membrane has broad application prospects in the field of oil–water separation. [ABSTRACT FROM AUTHOR]

Robot tea picking is an inevitable trend to solve the problem of tea picking, and the picking path planning is directly related to the robot picking efficiency. An Improved Ant Colony Algorithm (IACA) is proposed, which firstly introduces the adaptive adjustment mechanism into the pheromone volatilization factor of the ant colony algorithm, and then sets the pheromone volatilization factor with a high initial value to improve the searching speed, and then adjusts the size of its value within a certain range in real time according to the iterative results, and finally solves the problem that the searching of the ant colony algorithm is prone to fall into the local optimal solution. On the basis of visual recognition of tea leaves and obtaining coordinate information, the improved ant colony algorithm is used to enter the path planning simulation experiments, and the planning results of the other six algorithms are compared with the similar algorithms and dissimilar algorithms, and the experimental results indicate that the IACA method has improved the shortest path index by 5% compared to the basic ant colony algorithm, and by an average of 4% compared to similar improved ant colony algorithms. In comparison to different optimization algorithms, the enhancement has an average increase of 6%; Furthermore, the convergence speed has been improved by 60% compared to six other methods. The standard deviation of repeated experimental results is 50% lower than the other six methods. The gap between the results of multiple repeated experiments is small, the degree of fluctuation is low, and the calculation results are more stable, which verifies the superiority of IACA method. Therefore, the improvement of the ant colony algorithm makes the pheromone concentration value with adaptive adjustment ability, which reflects good effects in path optimization, convergence speed improvement, stability of results, etc., and has good application value for the path planning problems such as tea picking, which has complex paths and large computational volume. [ABSTRACT FROM AUTHOR]

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)