Science Alert
Asian Journal of Plant Sciences
  Year: 2016 | Volume: 15 | Issue: 1-2 | Page No.: 16-25
DOI: 10.3923/ajps.2016.16.25
Physiological and Biochemical Changes in Tea Leaves and Made Tea Due to Red Spider Mite Infestation
Mohammad Shameem Al Mamun, Md. Mozammel Hoque, Mainuddin Ahmed and Md. Yasin

Tea is a popular health beverage in the world made from the leaves of evergreen shrub Camellia sinensis. Red spider mite is one of the important mite pests of tea causing damage in respect of both quantity and quality. A study was undertaken to determine the effect of red spider mite infestation on the physiological and biochemical changes in tea leaves as well as made tea. Physio-biochemical parameters of green leaves and made tea were analyzed with standard methods using UV-visible spectrophotometer in the laboratory. Result revealed that the physiological and biochemical contents were significantly (p>0.05) reduced with the increase of infestation (from low to high) of red spider mites. Photosynthetic pigments such as chlorophyll a (2.0 mg g–1) and b (1.05 mg g–1), carotenoids (0.55 mg g–1) and biochemical components such as polyphenols (45.56 ppm), catechins (10.40 ppm) and reducing sugar (34.57 ppm) in severely infested green leaves were found lower than the fresh leaves. Black tea manufactured from severely infested leaves had the lower amount of theaflavin (TF) (0.43%), high polymerized substances (6.16%), total liquor colour (2.20%), colour index (3.27), lipid (3.77%), caffeine (54.68 ppm), moisture content (0.63%) and water extract (22.66%) but it is reverse in case of thearubigin (TR) (7.00%), total ash (5.70%) and dry matter (99.37%). Made tea manufactured from mite infested shoots was valued inferior (31.65-32.90) when subjected to organoleptic evaluation. It is concluded that the infestation of red spider mites deteriorate the physiological and biochemical contents of tea leaves as well as quality of made tea.
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21 April, 2020
Dr. Mohammad Shameem Al Mamun:
Thanks for nice comment. DMC meaning Dry Matter Content. Regards Dr. Mohammad Shameem Al Mamun Bangladesh Tea Research Institute