نوع مقاله : علمی پژوهشی
نویسندگان
1 عضو هیات علمی گروه فیزیولوژی و تکنولوژی پس از برداشت پژوهشکده چای-لاهیجان- ایران
2 پژوهشکده چای، مؤسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، لاهیجان، ایران
3 عضو گروه فیزیولوژی و تکنولوژی پس از برداشت- پژوهشکده چای - لاهیجان - ایران
4 پژوهشکده چای، موسسه تحقیقات علوم باغبانی، سازمان تحقیقات، آموزش و ترویج کشاورزی، لاهیجان، ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Tea plant cultivars have distinct characteristics such as yield, shoot quality, and the number of hairs on leaves and buds, which produce white tea with different quantitative and qualitative characteristics. In this regard, this project was carried out with the aim of comparing the quantity and quality of white tea produced from new tea cultivars in 1402. Buds and tender leaves of three cultivars Kashef, Lahij, 3014 and one genotype 451 were harvested in the first harvest of spring and white tea was produced in two stages natural withering and artificial dry on a laboratory scale. The design was in the form of completely randomized blocks for the number of buds and their conversion percentage to white tea, and in a completely randomized form for biochemical, physical and sensory characteristics. The results showed that the highest number of buds per unit area of bush and the percentage of conversion of raw material to white tea was related to the Kashef cultivar. Based on the biochemical evaluation, Kashef cultivar had the highest amount of aqueous extract and polyphenol. The highest caffeine content was observed in genotype 451 and the highest percentage of aqueous extract, total ash, and antioxidant activity were observed in cultivar 3014. Based on the sensory evaluation, the highest sensory score was related to Kashef cultivar and the lowest was related to cultivar 3014. Lahij cultivar and genotype 451 were ranked second and third, respectively. Based on the results of this study, the Kashef cultivar was more suitable for white tea production due to its higher yield, higher levels of polyphenols and aqueous extract (directly related to the color, aroma, and flavor of tea), and the highest sensory evaluation score.
کلیدواژه‌ها [English]
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