Effect of microbe and irradiation on quality transformation of raw Pu’er tea during storage

doi:10.3785/j.issn.1008-9209.2020.08.121

Journal of Zhejiang University (Agriculture and Life Sciences)

2021, Vol. 47

Issue (3): 354-362 DOI: 10.3785/j.issn.1008-9209.2020.08.121

Food sciences

Effect of microbe and irradiation on quality transformation of raw Pu’er tea during storage

Xuefeng TIAN(

),Yao YAO,Yi TANG(

)

College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China

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Abstract

This study focused on the effects of irradiation, artificial microbe treatment, temperature and humidity control on the aging and transformation of raw Pu’er tea, and explored the relationship between the factors such as microorganisms, irradiation and the quality of raw Pu’er tea. The results showed that the water content of tea samples during storage was between 7.0% and 9.0%, and the microbial changes of tea samples were not regular. Aqueous extract, free amino acid, tea polyphenol, catechin components showed a consistent change trend among different treatments. The contents of amino acids and tea polyphenols in the irradiated 9 kGy tea samples stored under the room temperature and 30 ℃ decreased more after 200 d, with the decline range of 40.37%, 38.82% and 37.65%, 36.73%, respectively, and the sensory quality was significantly lower than the aseptic treatments. The treatment A₂B₂C₁ namely irradiated 5 kGy sterile tea samples stored at 30 ℃ and 70% humidity had better sensory quality. The quality of tea samples treated with microbe after irradiation was improved with the extension of storage time and was superior to that treated without irradiation.But the sterile treatments under the same irradiation condition still had better overall flavor performance.The above results indicate that the microbial involvement has no direct effect on the quality of raw Pu’er tea under the storage conditions of this study.However, the irradiation treatment with its radiochemical oxidation has an obvious effect on the aging and transformation of raw Pu’er tea.

Key words： raw Pu’er tea microbe irradiation storage transformation

Received: 12 August 2020 Published: 25 June 2021

CLC:

TS 272

Corresponding Authors: Yi TANG E-mail: 21616102@zju.edu.cn;ytang@zju.edu.cn

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Cite this article:

Xuefeng TIAN,Yao YAO,Yi TANG. Effect of microbe and irradiation on quality transformation of raw Pu’er tea during storage. Journal of Zhejiang University (Agriculture and Life Sciences), 2021, 47(3): 354-362.

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http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2020.08.121 OR http://www.zjujournals.com/agr/Y2021/V47/I3/354

微生物和辐照对普洱生茶贮藏过程中品质转化的影响

研究辐照、人工染菌处理以及控温控湿等技术手段对普洱生茶品质陈化和转化的影响，探究微生物、辐照等因素与普洱生茶品质之间的关系。结果表明：贮藏过程中茶样含水量在7.0%～9.0%之间，不同处理茶样的微生物变化没有规律性；不同处理间水浸出物、游离氨基酸、茶多酚、儿茶素等成分变化趋势表现出一致性。9 kGy辐照染菌处理茶样存放在室温和30 ℃条件下200 d后，游离氨基酸和茶多酚含量减少较多，降幅分别为40.37%、38.82%和37.65%、36.73%，其感官品质明显低于同等辐照剂量的无菌处理。5 kGy辐照无菌处理后存放在30 ℃、70%相对湿度条件（A₂B₂C₁处理）下的茶样感官品质更好。辐照后再染菌处理茶样品质虽随着贮藏时间的延长而有所改善，且优于未经辐照的染菌处理，但其整体风味不如同等辐照条件下的无菌处理。综上所述，在本试验贮藏条件下微生物的参与对普洱生茶品质没有直接促进作用，而辐照处理以其辐射化学氧化方式对普洱生茶的陈化转化具有较明显的效果。

关键词： 普洱生茶, 微生物, 辐照, 贮藏, 转化

Table 1 Usage and culture conditions of mediums

Table 2 Changes in the number of microorganisms during storage

Fig. 1 Changes in water content of tea samples in each treatment during storagePlease see the footnote of Table 2 for the details of each treatment symbol.

Fig. 2 Changes in aqueous extract content of tea samples in each treatment during storagePlease see the footnote of Table 2 for the details of each treatment symbol.

Fig. 3 Changes in free amino acid content of tea samples in each treatment during storagePlease see the footnote of Table 2 for the details of each treatment symbol.

Fig. 4 Changes in tea polyphenol content of tea samples in each treatment during storagePlease see the footnote of Table 2 for the details of each treatment symbol.

Table 3 Changes in catechin content of raw Pu’er tea

Fig. 5 Variation range of main inclusion components of tea samples in each treatment stored for 200 dPlease see the footnote of Table 2 for the details of each treatment symbol.

Table 4 Sensory quality evaluation of unirradiated raw Pu’er tea stored for 200 d

Table 5 Sensory quality evaluation of irradiated 5 kGy raw Pu’er tea stored for 200 d

Table 6 Sensory quality evaluation of irradiated 9 kGy raw Pu’er tea stored for 200 d


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