Effect of blister blight disease on the biochemical and quality constituents of green leaf and CTC tea.

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