Abstract: In order to develop a novel preservative strategy, nano-packaging material and sharp quenching treatment after microwave inactivation for green tea were used to explore the preservative technology for green tea. In this study, a modified nano-composite packaging material (NCP) and sharp quenching treatment were used for the preservation of green tea (Biluochun) during 80 days storage at high temperature (35 ℃). Results indicated that the contents of free amino acids, tea polyphenols, chlorophyll and vitamin C in Biluochun with NCP package after 80 days storage at 35 ℃ revealed the improvement by 6%, 10.7%, 13.7%, and 41.9% when compared with those in Biluochun with normal package. Similarly, the contents of free amino acids, tea polyphenols, chlorophyll and vitamin C in Biluochun subjected to sharp quenching treatment after 80 days storage at 35 ℃ revealed the improvement by 5.1%, 10%, 15.3% and 40.1%. Therefore, both nano-package and sharp quenching treatment can improve the storage quality of green tea effectively.

Key words: preservative quality, Biluochun, nano-package, sharp quenching treatment