FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (4): 244-246.

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Effect of a New Fashion Nano-packing on Preservation Quality of Green Tea

 HUANG  Yuan-Yuan, HU  Qiu-Hui   

  1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • Online:2006-04-15 Published:2011-09-13

Abstract: A new fashion nano-packing was developed for the preservation of green tea. The O2 and RH transmission rate of the packing decreased 2.1%, 28%, while the longitudinal strength increased 24% in comparison with the normal packing. After 240 days, the remains of vitamin C, chlorophyll, polyphenol and amino acid increased 7.7%, 6.9%, 10.0% and 2.0% respectively in green tea higher with nano-packing than with normal packing.

Key words:  , nano-packing; green tea; preservation quality;