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Physicochemical characteristics of different varieties of tea shoots (Camellia sp.) grown in Uttrakhand
7th Indo-Global Summit and Expo on Food & Beverages
October 08-10, 2015 New Delhi, India
Anita Bajpai, Raghvendra Singh, Aparna and S M Tyagi
G.B. Pant University of Agriculture and Technology, India
Posters-Accepted Abstracts: J Food Process Technol
Abstract:
Tea is widely consumed beverage in the world. It is a rich source of flavonols which is a sub-class of antioxidant flavonoids which have beneficial effect on human health. The present study showed the effect of seasonal and clonal variations on the physicochemical quality of green tea shoots plucked from Kumaun hills of Uttarakhand (India). The physical and chemical analysis suggests that variety AV2 was significantly higher in quality than other varieties viz., UPASI 9, T78 and BSS449 in most of the attributes. The seasonal and clonal variation also affects the quality significantly. However the yield was better in variety UPASI 9. The combination of high quality and high yielding varieties could be considered for profitability.
Biography :
Email: anitabajpai@rediffmail.com