The implications of post-harvest storage time and temperature on the phytochemical composition and quality of japanese-styled green tea grown in australia: A food loss and waste recovery opportunity

Krahe, James, Krahe, Michelle A., and Naumovski, Nenad (2021) The implications of post-harvest storage time and temperature on the phytochemical composition and quality of japanese-styled green tea grown in australia: A food loss and waste recovery opportunity. Beverages, 7 (2). 25.

Preview

PDF (Published Version) - Published Version
Available under License Creative Commons Attribution.
Download (1MB) | Preview

DOI: 10.3390/beverages7020025

View at Publisher Website: https://doi.org/10.3390/beverages7020025

128

Abstract

The increases in consumer awareness of the potential health benefits of green tea have driven global demand for green tea products. This study investigated the effect of post-harvest processing and storage of Japanese-styled green tea (Camellia sinensis var. sinensis) grown in NSW, Australia. Harvested material underwent a processing delay of 6, 12, 18 or 24 h at temperatures of 0, 5 and 25 °C. Targeted green tea constituents: theanine, caffeine and catechins were determined using HPLC with UV detection. Product quality and commercial value were determined using the Quality Index (QI) Tool. Reductions in constituent levels were evident within all storage delays, with nominal quality preservation achieved by reducing the temperature. The green tea material stored at 25 °C for 24 h created the most commercially valued product, despite it having visual characteristics more akin to a semi-fermented tea. These visual characteristics are traditionally con-sidered markers of green tea damage and are discarded; however, QI-Tool scoring suggests that this raw material presents as a commercially favourable source of food loss and waste (FLW). The findings of this study extend our understanding of post-harvest processing delays and storage on green tea quality and suggest the viability of a commercially valuable semi-fermented produced from FLW.


Item ID:	81184
Item Type:	Article (Research - C1)
ISSN:	2306-5710
Keywords:	Food loss and waste, Green tea, Post-harvest, Quality, Valorization
Copyright Information:	© 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
Date Deposited:	27 Nov 2023 22:48
FoR Codes:	32 BIOMEDICAL AND CLINICAL SCIENCES > 3210 Nutrition and dietetics > 321002 Food properties (incl. characteristics and health benefits) @ 20% 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300602 Food chemistry and food sensory science @ 50% 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3002 Agriculture, land and farm management > 300299 Agriculture, land and farm management not elsewhere classified @ 30%
SEO Codes:	24 MANUFACTURING > 2413 Processed food products and beverages (excl. dairy products) > 241308 Nutraceuticals and functional foods @ 50% 28 EXPANDING KNOWLEDGE > 2801 Expanding knowledge > 280101 Expanding knowledge in the agricultural, food and veterinary sciences @ 50%
Downloads:	Total: 128 Last 12 Months: 96
	More Statistics

Actions (Repository Staff Only)

Item Control Page