Changes in the level of polyphenol oxidase activity in tea flush on storage after plucking

The level of polyphenol oxidase activity in plucked tea flush on storage may fluctuate during the first 24 h. of storage from more than double to less than the initial level. This fluctuation shows little or no relation to desiccation during this period, being approximately the same whether the flush is stored in the open where moisture loss by evaporation proceeds, or in a polythene bag where moisture loss is effectively prevented. The rate of change, but not the change itself, is dependent on temperature, becoming slower as the temperature is lowered from room temperature (about 22°) to —15°.