Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Gamma Irradiation and Fumigation on the Biological Qualities of Green, Black, and Oolong Teas

  • Kwon, Joong-Ho (Department of Food Science and Technology, Kyungpook National University) ;
  • Kausar, Tusneem (Department of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Yong-Jung (Department of Agricultural Biology, Kyungpook National University) ;
  • Kim, Jung-Ae (Department of Agricultural Biology, Kyungpook National University) ;
  • Huh, Eun-Youp (Department of Agricultural Biology, Kyungpook National University) ;
  • Lee, Kyeong-Yeoll (Department of Agricultural Biology, Kyungpook National University) ;
  • Saeed, Shafqat (College of Agriculture, Bahauddin Zakariya University)
  • Published : 2006.02.28
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Abstract

The biological qualities of green, black, and oolong teas were monitored by observing their microbial decontamination and insect disinfestation following gamma irradiation (0-10 kGy) and fumigation (MeBr or $PH_3$) during 6-month storage at room temperature. Plodia interpunctella Hubner was found as an important quarantine pest in teas used. In a comparative study, both treatments were found to be effective in disinfecting the stored samples. An irradiation dose of 5 kGy was sufficient to control all microorganisms related to the quality of teas, while fumigation with methyl bromide and phosphine showed no appreciable decontamination effect on the microorganisms. As a result, irradiation was found an effective alternative to fumigants for the improvement of biological tea qualities during storage.

Keywords

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