| Quality of tea especially high-grade green tea deteriorated easily during storage and transportation, which will lower merchandise and economy value of the tea. The paper put an emphasis on the key technology to improve the preservation quality of green tea including applying of biology preparation, enzyme inactivation by microwave, nano-packing material. The main research results are as follows:1.Commercial green tea processed from application of biology preparation during green tea cultivation had longer preservation quality. Significantly higher Se content of 5.025 ± 1.303 mg kg-1 was determined in green tea with the application of fermented Se-enriched fertilizer 150 g ha-1 on the foliar compared with regular green tea of 0.048 ± 0.002 mg kg-1. Se-enriched green tea had a significantly higher vitamin C content of 5.26 ± 0.11 g kg-1 than regular green tea of 4.46 ± 0.06 g kg-1. However, no significant differences of tea polyphenol, chlorophyll and tea color were found between Se-enriched green tea and regular green tea. After 4 months' storage, more vitamin C was preserved in Se-enriched green tea and there were significant differences in tea color and chlorophyll content. Besides, Se-enriched green tea had more stable sensation quality during storage as it was higher in aroma and sweetness but lower in bitterness. All these results indicated that application of Se-enriched fertilizer would significantly improve the preservation and sensation quality of green tea.
|
PDF Full Text Request