ATWA, M., ALI, A., KHATIR, M. (2005). EVALUATION OF SOME VARIETIES OF TEA (THEA SINENSIS L) RECENTLY CULTIVATED IN EGYPT. Egyptian Journal of Agricultural Research, 83(1), 321-331. doi: 10.21608/ejar.2005.242789
MOHAMED A. ATWA; ABOELFOTOH M. ALI; MORTADA R. KHATIR. "EVALUATION OF SOME VARIETIES OF TEA (THEA SINENSIS L) RECENTLY CULTIVATED IN EGYPT". Egyptian Journal of Agricultural Research, 83, 1, 2005, 321-331. doi: 10.21608/ejar.2005.242789
ATWA, M., ALI, A., KHATIR, M. (2005). 'EVALUATION OF SOME VARIETIES OF TEA (THEA SINENSIS L) RECENTLY CULTIVATED IN EGYPT', Egyptian Journal of Agricultural Research, 83(1), pp. 321-331. doi: 10.21608/ejar.2005.242789
ATWA, M., ALI, A., KHATIR, M. EVALUATION OF SOME VARIETIES OF TEA (THEA SINENSIS L) RECENTLY CULTIVATED IN EGYPT. Egyptian Journal of Agricultural Research, 2005; 83(1): 321-331. doi: 10.21608/ejar.2005.242789
EVALUATION OF SOME VARIETIES OF TEA (THEA SINENSIS L) RECENTLY CULTIVATED IN EGYPT
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Horticultural Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Eighteen tea samples were cultivated by the Horticultural Research Institute then treated at the Food Technology Research Institute. These samples are belonging to Hypride Charleston type and two species (Aassame and Sinensis) , Hypride Charleston type (variety Eui, ,E13, En, E20, Ea, En, and Es), Aassame species (variety E1, E9,E14,Emand En) and Sinensis spedes (variety E12, E19, E2sarld En). Moisture content , water soluble extract (WSE), colour , caffeine and tannin were evaluated in all samples. The corresponding chemical analysis average of these species were (3.55%- 4.66%-3.00%) for moisture, (11.33% - 13.16%- 8.60%) for WSE, (0.972- 0.829- 0.808) for colour as O.D. at wavelength 585 nm., (2.33%-1.88% -2.85%) for caffeine and (4.58%- 5.10% -3.41 %) for tannin. On the other hand, low moisture content was found in variety E19 (1.60%) belonging to sinensis species, while maximum level of water soluble extract (WSE) and tannins were 22% and 8.14% respectively in variety En belonging to Aassame species. The highest colour degree was apparent in variety E21 (1.092) which belongs to Hypride Charleston type and the major content of caffeine was noticed in varieties Erb and E20 (4% for each )belonging to Hypride Charleston type. Tea manufacture depends on mbdng of some varieties during processing. Therefore these values are doser to the Egyptian standards for tea (559/1991).
View on SCiNiTO
Top