Changes in Physicochemical, Biochemical and Microbiological Quality Parameters of Green and Black Tea during Storage

Abstract

 The shelf life of different packaged tea is very important concern of tea industry. The
aluminium packaging is better than any other packaging to determine best before use. Thus
different times are applicable for both green and black tea to keep their physicochemical,
biochemical and microbiological parameters. The rate decrease of quality parameters
(according to FSSAI regulation) are higher in Green tea (sharp changes started from 3 rd
months) than Black tea (gradual changes) in control packs but well protected till 12months
with aluminium and silica packs. Majority of Black Tea quality parameters are well protected
upto 15th month in silica and aluminium, but on an average the stability is upto 14 th month,
whereas in control (without silica) packs it is well upto around 11 months on an average, so
Black tea is best before use 14th month. After that remarkable reduction in antioxidant and
antimicrobial properties are decreased. Tannin contents are also decreased. For green tea
taking all the parameters concerned (including antioxidant and antimicrobial potential) 12
months (on average) is threshold point for best before use with aluminium and silica, whereas
the control packs are stable upto 7 to 8 months (on average).In both the cases the aluminium
and silica is best packaging material to keep nutritional parameters intact.
Keywords: Storage, shelf life, Green Tea, Black Tea, Aluminium-silica
Gargi
Saha,
Sudeshna
Shyam
Choudhury, Biswajit Bera et al.
Changes
in
Physicochemical,
Biochemical
and
Microbiological
Quality Parameters of Green and Black
Tea during Storage. Research &
Reviews: A Journal of Microbiology
and Virology. 2017; 7(2): 26–31p.