Farklı Sürgün Dönemlerine Ait Kurutulmuş Siyah Çayın Kalite Özelliklerinin Ekolojik Bölgelere Göre Değişiminin Belirlenmesi

Abstract

Araştırma, kurutulmuş siyah çayın kalitesi üzerine sürgün dönemi (1, 2 ve 3. sürgün dönemi), yetiştiricilik bölgesi (Artvin, Rize ve Trabzon) ve rakımın (0-100 ve 300-400) etkisini belirlemek amacı ile yürütülmüştür. Araştırmada, 2017 vejetasyon periyoduna ait kurutulmuş siyah çaylar bitkisel materyal olarak kullanılmıştır. Örneklerde ekstrakt, kuru madde, toplam kül, selüloz, kafein, theaflavin, thearubigin, theaflavin/thearubigin, polifenol, total flavonoid, antioksidan aktivitesi, tadım, parlaklık ve renk özellikleri incelenmiştir. Sürgün dönemleri verileri ışığında, genel olarak ilk sürgünlerin daha yüksek ekstrakt, kafein, theaflavin, theaflavin/thearubigin, polifenol, parlaklık ve renge sahip olduğu tespit edilmiştir. Hâlbuki kuru madde, toplam kül, selüloz, thearubigin ve toplam flavonoid bakımından 3. sürgünlerin daha zengin içeriğe sahip olduğu görülmüştür. Fabrika (rakım) ortalamalarına bakıldığında, ekstrakt bakımından Kemalpaşa ve Araklı; kuru madde bakımından Muratlı ve Ambarlık; kafein bakımından Araklı; theaflavin bakımından Ambarlık ve Araklı; Thearubigin bakımından Ardeşen; Theaflavin/thearubigin bakımından Araklı; polifenol bakımından Ardeşen ve Araklı; toplam flavonoid bakımından Ambarlık; parlaklık ve renk bakımından Araklı fabrikalarında işlenen kuru çayların diğer fabrikalarda işlenenlere kıyasla daha yüksek kaliteye sahip olduğu tespit edilmiştir. İl ortalamaları ışığında, Trabzon ilinde yetişen çayların diğer illere kıyasla daha yüksek kuru madde, toplam kül, kafein, theaflavin, theaflavin/thearubigin oranı, parlaklık ve renk kalitesine sahip olduğu saptanmıştır. Aksine Rize ilinde yetişen çaylardan daha yüksek polifenol, total flavonoid, antioksidan aktivitesi ve duyusal kalite elde edilmiştir. Thearubigin içeriği bakımından ise Artvin ilinde yetişen çayların, diğer illerdekilere kıyasla daha yüksek içeriğe sahip olduğu tespit edilmiştir. Sonuç olarak, kurutulmuş sihay çayın kalitesi üzerine sürgün dönemi, yetiştiricilik bölgesi ve rakım gibi faktörlerin etki ettiği açığa çıkarılmıştır. Çalışmamızda Trabzon ve Rize ilinde yetişen kurutulmuş siyah çayların pek çok kalite parametresi yönünden daha yüksek içeriğe sahip olduğu ifade edilebilir.,The study was carried out to determine the effect of the(1st,2nd and 3 rd) shooting periods, cultivation area (Artvin, Rize and Trabzon) and altitude (0-100 and 300-400) on the quality of dried black tea. Dried black teas of 2017 vegetation period were used as plant material for the study. Extract, dry matter, total ash, cellulose, caffeine, theaflavin, thearubigin, theaflavin/ thearubigin, polyphenol, total flavonoid, antioxidant activity, taste, luster and color prcperties were examined in the samples. According to the data of the shooting periods, it was found out that the first shoots in general had higher extracts, caffeine, theaflavin, theaflavin/thearubigin, polyphenol, luster and color. In contrast, 3rd shoots have been found to have a richer dry substance, total ash, cellulose, thearubigin, and total flavonoid content. When the factory (altitude) averages were examined, it was determined that the dry tea processed in Kemalpaşa and Araklı factories in terms of extract, Muratlı and Ambarlık in terms of dry substance; Araklı in terms of caffeine; Ambarlık and Araklı in terms of theaflavin; Ardeşen in terms of thearubigin; Araklı in terms of theaflavin/thearubigin; Ardeşen and Araklı in terms of polyphenol; Ambarlık in terms of total flavonoid and Araklı in terms of luster and color were of higher quality compared to those processed in other factories. In terms of provincial averages, tea grown in Trabzon proved to have higher dry substance, total ash, caffeine, theaflavin/thearubigin ratio, luster and color quality compared to other provinces. On the contrary, higher polyphenol, total flavonoid, antioxidant activity and sensory quality were obtained from the tea grown in Rize province. In terms of thearubigin content, tea grown in Artvin province has been found to have higher content compared to other provinces. As a result, it was revealed that factors such as shooting period, cultivation area and altitude affect the quality of dried black tea. It can be stated in our study that, the dried black tea grown in Trabzon and Rize province has higher content in terms of many quality parameters.

The study was carried out to determine the effect of the(1st,2nd and 3 rd) shooting periods, cultivation area (Artvin, Rize and Trabzon) and altitude (0-100 and 300-400) on the quality of dried black tea. Dried black teas of 2017 vegetation period were used as plant material for the study. Extract, dry matter, total ash, cellulose, caffeine, theaflavin, thearubigin, theaflavin/ thearubigin, polyphenol, total flavonoid, antioxidant activity, taste, luster and color prcperties were examined in the samples. According to the data of the shooting periods, it was found out that the first shoots in general had higher extracts, caffeine, theaflavin, theaflavin/thearubigin, polyphenol, luster and color. In contrast, 3rd shoots have been found to have a richer dry substance, total ash, cellulose, thearubigin, and total flavonoid content. When the factory (altitude) averages were examined, it was determined that the dry tea processed in Kemalpaşa and Araklı factories in terms of extract, Muratlı and Ambarlık in terms of dry substance; Araklı in terms of caffeine; Ambarlık and Araklı in terms of theaflavin; Ardeşen in terms of thearubigin; Araklı in terms of theaflavin/thearubigin; Ardeşen and Araklı in terms of polyphenol; Ambarlık in terms of total flavonoid and Araklı in terms of luster and color were of higher quality compared to those processed in other factories. In terms of provincial averages, tea grown in Trabzon proved to have higher dry substance, total ash, caffeine, theaflavin/thearubigin ratio, luster and color quality compared to other provinces. On the contrary, higher polyphenol, total flavonoid, antioxidant activity and sensory quality were obtained from the tea grown in Rize province. In terms of thearubigin content, tea grown in Artvin province has been found to have higher content compared to other provinces. As a result, it was revealed that factors such as shooting period, cultivation area and altitude affect the quality of dried black tea. It can be stated in our study that, the dried black tea grown in Trabzon and Rize province has higher content in terms of many quality parameters.