ISSN: 0041-3216 (Online), 0041-3216 (Print)
Volume 75 Number 4
Effect of blister blight disease on the biochemical and quality constituents of green leaf and CTC tea
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.
Keywords: Blister blight; Tea quality; Fatty acids; Aroma