Abstract
Effect of blister blight disease on the biochemical and quality parameters of black tea was studied. The disease caused a reduction in the contents of polyphenols, catechins, and enzymes present in green leaf which are known to be important precursors determining the quality of black tea. A corresponding decrease in the quality constituents like theaflavin and quality parameters such as total liquid colour and water-soluble solids were also observed in made tea. The disease caused an increase in palmitic acid content and a decrease in unsaturated long-chain fatty acids. The flavour index value showed a decline upon infection. The analytical data obtained were further confirmed with tasters' evaluation. The disease caused difficulty in withering and fermentation during tea processing.
