Effect of blister blight disease on the biochemical and quality constituents of green leaf and CTC tea

The effect of blister blight disease on some biochemical and quality parame ters of black tea was studied. The disease caused a reduction in the conten ts of polyphenols, catechins, and enzymes present in green leaf which are k nown to be important precursors determining the quality of black tea. A cor responding decrease in the quality constituents like theaflavin and quality parameters such as total liquid colour and water-soluble solids were also observed in made tea. The disease caused an increase in palmitic acid conte nt and a decrease in unsaturated long-chain fatty acids. The flavour index value showed a decline upon infection. The analytical data obtained were fu rther confirmed with tasters' evaluation. The disease caused difficulty in withering and fermentation during tea processing.