Abstract

S. Sivakumar*, Chandra Prasad Khatiwada, J.Sivasubramanian, Poken Jini, N.Prabu, A.Venkateson, P. Soundararajan

The fundamental aspect of green tea, its classification of disease and economic values has been briefly discussed. There are several diseases of green tea leaves, which is an experience by farmer of Arunachal Pradesh due to their climatic and topographic factors. With the help of FTIR study, the effects of diseases on the qualities of Tea were studied. The FTIR analysis explores the vibration of functional groups present in macromolecules and shows the molecular structural changes through shifts in wave number. The decreased in wave number of protein at amide A observed in group II demonstrates the disorder of hydrogen bonding and pectin and lignin in infected groups. This change may reflect the overall changes in structure and synthesis of protein, pectin and lignin in tea during diseases. Control group may have prevented the changes of protein in tea by increasing the frequency through reducing the structural modification. The decreased protein content in tea was identified by the decreased in band area values of amide I and amide II bands. Amide I consists of functional vibrations of many secondary structures and it indicates that the amide I band, pectin and lignin frequency shifted to lower values in diseases infected tea groups.