Effects of Packaging Materials on Moisture Content and Quality of Black Tea.
2004
Rufigari Haqiqat, Shiva | Sayyar, Shah Dokht | Motavalli Jalali, Maryam Ol- Sadat | Adib, Ramazan Ali | Hassan Panah, E`isa | Bala Bandiyan, Ardalan | Saburi, Samad
Tea quality is changed during storage, thus packaging is an important step in tea production. In this study effects of packaging materials on moisture variations and quality character of Orthodox tea during storage period were investigated. The packaging materials were: ordinary cardboard with two layer lining and cover, ordinary cardboard with plastic lining and cover, ordinary cardboard covered without lining, ordinary cardboard with two layer lining, ordinary cardboard with plastic lining, only plastic without lining and paper packing with plastic lining. Quality tests (moisture content, caffeine, theaflavin, thearubigin and organoleptic characteristics) were measured the end of every three months. Measurement trial of packaging characteristic were done. The split plot design in time was used with 7 treatments in 13 intervals which carried out at two places. The increasing of tea moisture content in Guilan was more than Tehran. The type of packaging materials and time of storage were effective in changes of moisture content and quality parameters (P0.01). Whatever tea moisture content was increased, the theaflavin content, the ratio of theaflavin to thearubigin and organoleptic score were decreased (P0.01). Type of packaging material was not effect significantly on tea caffeine in guilan store. The two covered cardboard packages with lining and the plastic package without lining were the highest quality with respect to moisture permeability and maintenance of quality features in storage of Guilan. The paper packing with plastic lining had the lowermost quality in both Guilan and Tehran storage. The cardboard packages opposite of plastic and paper packages were according to standard charactristics of packing in more of parameters.
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