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http://dx.doi.org/10.7235/hort.2012.12003

Quality Changes of Green Tea on Anaerobic Treatment by Various Storage Temperature and Period  

Park, Jang Hyun (Pear Research Station, National Institute of Horticultural & Herbal Science)
Nam, SeungHee (Food Research Institute, Jeollanam-do Agricultural Research & Extension Services)
Song, Jang Hoon (Pear Research Station, National Institute of Horticultural & Herbal Science)
Cho, Young Sik (Pear Research Station, National Institute of Horticultural & Herbal Science)
Choi, Jin Ho (Pear Research Station, National Institute of Horticultural & Herbal Science)
Choi, Jang Jeon (Pear Research Station, National Institute of Horticultural & Herbal Science)
Lee, Han Chan (Pear Research Station, National Institute of Horticultural & Herbal Science)
Publication Information
Horticultural Science & Technology / v.30, no.5, 2012 , pp. 519-526 More about this Journal
Abstract
Anaerobic treated green teas were sealed with aluminum pack and stored for 12 months at three different temperatures such as 25, 4, or $-10^{\circ}C$. Anaerobic green teas were evaluated with respect to physiochemical properties and physiological functions. The longer anaerobic green teas were stored, their total nitrogen, tannins, or chlorophyll contents were reduced. Especially, the lower storage temperature of green tea resulted in less loss of physiochemical contents in green tea. Since green teas stored at $-10^{\circ}C$ exhibited less loss of physiochemical contents, compared to green teas stored at 25 or $4^{\circ}C$. The qualities of green teas stored at $-10^{\circ}C$ for 12 months were similar with those of teas stored at $4^{\circ}C$ for 8 months or stored at $25^{\circ}C$ for 4 months. Since 'a' value (green color) of green tea was considered as an important criteria to evaluate the tea quality. Anaerobic teas stored for 12 months were monitored their 'a' color values with -12.40 (fresh one), -10.54 ($-10^{\circ}C$), -9.77 ($4^{\circ}C$), and -9.06 ($25^{\circ}C$). Sensory evaluation results showed that anaerobic teas at $-10^{\circ}C$ were more favored than those at or 4 or $25^{\circ}C$. In conclusion, optimum storage temperature for anaerobic green teas should be $-10^{\circ}C$.
Keywords
chemical components; optimum storage temperature; sensory evaluation; tea qualities;
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