Fungal contamination of Tea. Changes during the controlled processing of black tea

Standard analysis of black tea processed in the Province of Misiones, Argentina, evaluate its intrinsic characteristics -color, flavor, fragrance and stringency- acquiring a commercial classification in result of it. Biological or chemical contamination can alter the quality of the raw material. Fun...

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Main Authors:	Tonon, Sergio A., Marucci, Raúl S., Fontana, Jorge, Jerke, Gladis, Ferreras, Julián A.
Format:	Online
Language:	Spanish
Published:	Facultad de Ciencias Exactas, Químicas y Naturales 1998
Subjects:	Tea contamination processing fungi Misiones Argentina Té contaminación elaboración hongos
Online Access:	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282

id	ojs-article-282
record_format	ojs
spelling	ojs-article-2822020-03-06T00:40:15Z Fungal contamination of Tea. Changes during the controlled processing of black tea CONTAMINACIÓN FÚNGICA DEL TÉ. CAMBIOS DURANTE LA ELABORACIÓN CONTROLADA DEL TÉ NEGRO. Tonon, Sergio A. Marucci, Raúl S. Fontana, Jorge Jerke, Gladis Ferreras, Julián A. Tea contamination processing fungi Misiones Argentina Té contaminación elaboración hongos Misiones Argentina Standard analysis of black tea processed in the Province of Misiones, Argentina, evaluate its intrinsic characteristics -color, flavor, fragrance and stringency- acquiring a commercial classification in result of it. Biological or chemical contamination can alter the quality of the raw material. Fungal growth during processing and storage is one of the possibilities. The sub-tropical climate of the region and the mainly manual processing of tea favors it. Due to the broad variety of fungal genera able to contaminate plants and the absence of previous evaluation in the literature regarding black tea, we have analyzed the contaminant fungi present in regional tea, sowed and during processing in a pilot plant under controlled conditions of temperature and relative humidity. The total fungal count of green leaves showed an average value about 35 X 103 CFU/g. It continuously descended during processing, reaching a final value of 6 X 103 CFU/g during storage of black tea. El té procesado y envasado en la Provincia de Misiones está sujeto a análisis organolépticos para la evaluación de características tales como color, sabor, aroma y astringencia, entre otros, conduciendo a su posterior clasificación comercial. Estas características deseables se en alteradas generalmente por contaminación de la materia prima con diversas sustancias producidas por eventuales contaminaciones químicas o biológicas. Dentro de las alteraciones biológicas posibles, se encuentran aquéllas causadas por hongos contaminantes que se desarrollan durante las diversas etapas del procesamiento del té. Este tipo de contaminación se ve favorecido por el clima subtropical y la práctica semi-artesanal de procesamiento empleada en la región. Dada la amplia variedad de géneros y especies fúngicos contaminantes de productos vegetales y la virtual ausencia de evaluaciones previas de este sustrato en la literatura, realizamos un relevamiento de la micoflora presente en té regional cosechado y procesado en microsecadero piloto bajo condiciones de temperatura y humedad relativa ambiente controladas. El recuento general indica una contaminación promedio de 35x103 UFC/g en materia prima, con un descenso continuo durante la elaboración hasta situarse en 6x103 UFC/g en el almacenamiento. La identificación de los principales génerosfúngicos contaminantes destaca la presencia de Cladosporium, Trichophyton, Aspergillus, Fusarium, Penicillum y Microsporum. Facultad de Ciencias Exactas, Químicas y Naturales 1998-06-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282 Argentine Journal of Science and Technology; Vol. 1 No. 1 (1998); 6-13 Revista de Ciencia y Tecnología; Vol. 1 Núm. 1 (1998); 6-13 1851-7587 0329-8922 spa https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282/183
institution	Facultad de Ciencias Exactas Quimicas y Naturales
collection	Revista de Ciencia y Tecnologia RECyT
language	Spanish
topic	Tea contamination processing fungi Misiones Argentina Té contaminación elaboración hongos Misiones Argentina
spellingShingle	Tea contamination processing fungi Misiones Argentina Té contaminación elaboración hongos Misiones Argentina Tonon, Sergio A. Marucci, Raúl S. Fontana, Jorge Jerke, Gladis Ferreras, Julián A. Fungal contamination of Tea. Changes during the controlled processing of black tea
topic_facet	Tea contamination processing fungi Misiones Argentina Té contaminación elaboración hongos Misiones Argentina
format	Online
author	Tonon, Sergio A. Marucci, Raúl S. Fontana, Jorge Jerke, Gladis Ferreras, Julián A.
author_facet	Tonon, Sergio A. Marucci, Raúl S. Fontana, Jorge Jerke, Gladis Ferreras, Julián A.
author_sort	Tonon, Sergio A.
title	Fungal contamination of Tea. Changes during the controlled processing of black tea
title_short	Fungal contamination of Tea. Changes during the controlled processing of black tea
title_full	Fungal contamination of Tea. Changes during the controlled processing of black tea
title_fullStr	Fungal contamination of Tea. Changes during the controlled processing of black tea
title_full_unstemmed	Fungal contamination of Tea. Changes during the controlled processing of black tea
title_sort	fungal contamination of tea. changes during the controlled processing of black tea
title_alt	CONTAMINACIÓN FÚNGICA DEL TÉ. CAMBIOS DURANTE LA ELABORACIÓN CONTROLADA DEL TÉ NEGRO.
description	Standard analysis of black tea processed in the Province of Misiones, Argentina, evaluate its intrinsic characteristics -color, flavor, fragrance and stringency- acquiring a commercial classification in result of it. Biological or chemical contamination can alter the quality of the raw material. Fungal growth during processing and storage is one of the possibilities. The sub-tropical climate of the region and the mainly manual processing of tea favors it. Due to the broad variety of fungal genera able to contaminate plants and the absence of previous evaluation in the literature regarding black tea, we have analyzed the contaminant fungi present in regional tea, sowed and during processing in a pilot plant under controlled conditions of temperature and relative humidity. The total fungal count of green leaves showed an average value about 35 X 103 CFU/g. It continuously descended during processing, reaching a final value of 6 X 103 CFU/g during storage of black tea.
publisher	Facultad de Ciencias Exactas, Químicas y Naturales
publishDate	1998
url	https://www.fceqyn.unam.edu.ar/recyt/index.php/recyt/article/view/282
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Fungal contamination of Tea. Changes during the controlled processing of black tea

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