Comparison of Optimized Environmental Parameters for Fresh Tea Leaf Preservation and Transportation
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Abstract:
Post-harvest color deterioration and water loss of fresh tea leaves are mainly associated with the storage temperature and humidity, as well as mechanical damage. To examine how these factors influence the appearance and quality of harvested fresh tea leaves, two sets of experiments were conducted using “Yinghong No. 9” (one bud of which comes with two leaves) with the help of a preservation test platform with controllable environmental parameters and a vibration test bench. In each experiment, the mass loss rates, moisture contents, and L*, a*, and b* values of the fresh tea leaves during storage were recorded. In the first set of experiments, the effects of oxygen concentration, relative humidity, and temperature on the quality of fresh tea leaves were studied. The results revealed that different low oxygen concentration ranges gave a maximum difference of 1.51% in the mass loss rate. In addition, the mass loss rate was 22.50% higher at room temperature than at a controlled temperature. The second set of experiments investigated the effects of oxygen concentration range, vibration, and relative humidity on the quality of fresh tea leaves. Mechanical vibration was found to significantly accelerate changes in the appearance and moisture content of fresh tea leaves. Vibrations at 47.67 Hz for 48 h led to a mass loss rate up to 71.74% and decreased the moisture content to 8.20%. Meanwhile, severe color deterioration was also noted. Furthermore, storage at 15~18 ℃ effectively reduced the color deterioration and water loss. Storage temperatures below this range had no significant effect on the appearance or moisture content of the fresh tea leaves. Humidity control results suggested that a wellmaintained relative humidity range of 85%~90% substantially minimized the mass loss rate and appearance deterioration of the leaves in the later stages of storage and transportation. By providing valuable references for the precise control of environmental parameters for preserving fresh tea leaves and reducing post-harvest losses, the findings of this paper provide valuable insights toward ensuring the quality of processed tea.
