The Influence of Temperature and Humidity on the Safe Storage of Liupao  Tea and the Application of Spore Counting Method

YAN Ling-ling; WANG Le-ya; OU Xing-chang; LI Qin; LIU Zhong-hua; HUANG Jian-an

doi:10.16210/j.cnki.1007-7561.2024.03.021

Liang you shipin ke-ji (May 2024)

The Influence of Temperature and Humidity on the Safe Storage of Liupao Tea and the Application of Spore Counting Method

YAN Ling-ling,
WANG Le-ya,
OU Xing-chang,
LI Qin,
LIU Zhong-hua,
HUANG Jian-an

Affiliations

YAN Ling-ling: Key Laboratory of Ministry of Tea Science, Hunan Agricultural University, Changsha, Hunan 410128, China
WANG Le-ya: Key Laboratory of Ministry of Tea Science, Hunan Agricultural University, Changsha, Hunan 410128, China
OU Xing-chang: Key Laboratory of Ministry of Tea Science, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Qin: Key Laboratory of Ministry of Tea Science, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha, Hunan 410128, China
LIU Zhong-hua: Key Laboratory of Ministry of Tea Science, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha, Hunan 410128, China
HUANG Jian-an: Key Laboratory of Ministry of Tea Science, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Changsha, Hunan 410128, China

DOI: https://doi.org/10.16210/j.cnki.1007-7561.2024.03.021
Journal volume & issue: Vol. 32, no. 3
pp. 187 – 194

Abstract

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The change of water content, mildew of Liupao tea at 35 ℃, 30 ℃, 25 ℃ and humidity of 90%, 80% and 70% were studied. The influence of temperature and humidity on water content and mildew of Liupao tea was analyzed, and the temperature and humidity conditions of Liupao tea were determined. The parameters of spore counting method applied to Liupao tea were optimized and the feasibility of spore counting method in predicting the mildew degree of Liupao tea was evaluated. The results showed that temperature below 25 ℃ and humidity below 70% were the best storage conditions for Liupao tea to prevent mildew. The increase level of spore number and the degree of mildew were synchronized. This method was feasible for rapid assessment of mildew of Liupao tea, and the critical value of the number of spores with mildew was preliminarily determined to be 30.00×107 ·g–1. The results of this study could provide a theoretical basis for the safe storage conditions of Liupao tea, and a new method for rapid assessment of its mildew degree.

Published in Liang you shipin ke-ji

ISSN: 1007-7561 (Print)
Publisher: Academy of National Food and Strategic Reserves Administration
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Technology: Home economics: Nutrition. Foods and food supply
Website: http://lyspkj.ijournal.cn/lyspkj/home

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