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Storage and preservation method for fresh tea leaves

A technology for storing fresh and fresh leaves, applied in the field of storage and processing of agricultural products, can solve the problems of water accumulation on the surface of fresh leaves, accelerate fresh leaves, aging, etc., and achieve the effects of slowing down the aging of fresh leaves, reducing water loss, and inhibiting aging

Inactive Publication Date: 2016-02-03
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Low temperature is one of the effective means to prolong the aging and quality deterioration of agricultural products, but while the fresh tea leaves are cooled in the cold storage, due to the heat of their own respiration and the hygroscopic effect of dry and cold air, they will continue to lose their own moisture, which will accelerate the aging of fresh leaves; Humidification in cold storage or packaging in plastic bags can keep the moisture of fresh leaves to a certain extent, but the water on the surface of fresh leaves will lead to rot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Select fresh tea leaves with 1 to 3 leaves of a bud that are harvested at the right time, free from mechanical damage, diseases and insect pests. After 1 hour after harvesting, after 2 hours of pre-cooling in a cold storage at 2°C, spread the fresh tea leaves in plastic baskets (spread flat) Thickness 1 ~ 5cm), coat with 0.03mm thick low-density polyethylene fresh-keeping bag. Weigh some 1-methylcyclopropene preparation powder, put it into a small container, put the small container in a fresh-keeping bag, add 5ml of water to fully dissolve it, so that the final concentration of 1-MCP released in the bag is about 0.5ppm, Immediately tie the mouth of the fresh-keeping bag tightly with a rubber band, and place it at 2°C for 24 hours. After the treatment, the fresh-keeping bag was removed, and the fresh tea leaves were placed in dry fog and humidity control conditions (relative humidity 93%, moisture atomized particles 2-10 μm, dry fog without falling into wetlands) and sto...

Embodiment 2

[0022] Select fresh tea leaves with 1 to 3 leaves of a bud that are harvested at the right time, free from mechanical damage, diseases and insect pests, 2 hours after harvesting, and pre-cooled in a 4°C cold storage for 4 hours, and then spread the fresh tea leaves in a plastic basket (thickness 1 to 5 cm), covered with a 0.02 mm thick low-density polyethylene fresh-keeping bag. Weigh some 1-methylcyclopropene preparation powder, put it into a small container, put the small container in a fresh-keeping bag, add 5ml of water to fully dissolve it, so that the final concentration of 1-MCP released in the bag is about 2ppm, immediately Tighten the mouth of the fresh-keeping bag with a rubber band, and place it at 4°C for 18 hours. After the treatment is completed, the fresh-keeping bag is removed, and the treated fresh tea leaves are placed in dry fog and humidity control conditions (relative humidity of 95%, moisture atomized particles of 2 to 10 μm, dry fog without falling into ...

Embodiment 3

[0024] Select fresh tea leaves with 1 to 3 leaves of a bud that are harvested at the right time, free from mechanical damage, diseases and insect pests, 3 hours after harvesting, and pre-cooled in a 3°C cold storage for 3 hours, and then spread the fresh tea leaves in a plastic basket (thickness 1 to 5cm), covered with a 0.015mm thick low-density polyethylene fresh-keeping bag. Weigh some 1-methylcyclopropene preparation powder, put it into a small container, put the small container in a fresh-keeping bag, add 5ml of water to fully dissolve it, so that the final concentration of 1-MCP released in the bag is about 5ppm, immediately Tighten the mouth of the fresh-keeping bag with a rubber band, and place it at 3°C ​​for 12 hours. After the treatment is completed, the fresh-keeping bag is removed, and the treated fresh tea leaves are placed in dry fog and humidity control conditions (humidity 98%, moisture atomized particles 2-10 μm, dry fog without falling into wetlands) and sto...

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Abstract

The present invention discloses a storage and preservation method for fresh tea leaves. 1) Timely harvested fresh tea leaves (1 bud-one leaf, 1 bud-two leaves or 1 bud-three leaves) without mechanical injury or plant diseases and insect pests are selected, and are pre-cooled within 6 hours after harvest; 2) the pre-cooled fresh tea leaves are treated with 1-methylcyclopropene of 0.5-5 ppm at 2-4 DEG C for 12-24 hours to obtain the treated fresh tea leaves; and 3) the treated fresh tea leaves obtained in step 2) are placed in a dry fog humidity control condition for storage at 1-2 DEG C, wherein a relative humidity is controlled at 93-98%, dry fog atomized water particles are 2-10 micrometers in thickness, and the dry fog has no water dropping, floor wetting or condensation phenomenon. The storage and preservation method can significantly reduce the water loss of the fresh tea leaves, and avoid rot caused by condensation / water accumulation on the surface of the fresh tea leaves. The storage and preservation method for fresh tea leaves can significantly inhibit the fresh tea leaf senescence and dehydration, and the original tea production quality can be still maintained when the fresh tea leaves are stored for 15 or more than 15 days.

Description

Technical field: [0001] The invention relates to the field of storage and processing of agricultural products, in particular to a storage and preservation method for fresh tea leaves. Background technique: [0002] Green tea (Green Tea) is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees without fermentation, and through processes such as greening, shaping, and drying. The production of green tea has a strong seasonality. Due to the concentrated picking period and limited processing capacity of fresh green tea leaves during Qingming and Grain Rain every year, a large number of fresh leaves cannot be processed in time after picking, and the fresh leaves turn red and their internal quality declines. The quality of green tea is seriously affected; and the fresh leaves suitable for making famous and high-quality green tea are wasted on tea trees in large quantities, reducing the output of famous and high-quality green tea; Theref...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 段学武金文渊蒋跃明张丹丹肖璐宋盼盼
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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