Lila Devi Shiwakoti

Different applications of the fertilizers were carried out to study their effect on tea plant productivity and phytochemicals in prepared black tea. Weight and dimensions of the bud, first and second leaf of each variety was taken for this purpose. Organic application (T1) 200 g vermicomposting per bush and inorganic application (T2) which is a combination of 2.5 g urea, 5 g Di-ammonium phosphate and 1 g potash was applied per bush. Weights of the bud was found higher in organic treated Ambari (0.061 g), Phubtsering 312 (0.056 g), Takda 78 (0.069 g) but in Banekbern 157 (0.046 g) and Gumti (0.07 g) inorganic fertilizer treatment increased the weight. The weight of first leaves ranged from 0.04 g to 0.115 g for the experimental samples. The weight of first leaves of PB 312, Banekbern 157 and Gumti varieties was observed to have greater for inorganic while for AV2 and Takda 78 weight of first leaf was observed to be greater for organic treatment. The weight of second leaf was found greater for inorganic treatment for all varieties which ranged from 0.115 g to 0.335 g in all samples of tea. In all varieties length was found to be increased in inorganic treatments. In all varieties, inorganic practice has positive effect in the growth and yield of the leaves. The fresh leaves and black tea prepared from the leaves of organic treatments had better tea quality in reference to TPC, TFC and DPPH radical scavenging activity. The caffeine content was not significantly different (p > 0.05) for the organic and inorganic treatment for both fresh leaves and prepared tea. Black tea prepared by organic treated leaves from Gumti and AV2 were superior to other samples regarding the phytochemical properties. Inorganic treatments increased the yield and growth but the quality of tea was increased by organic fertilizers.

Coffee pulp, mucilage, and beans with mucilage were used to develop alcoholic beverages. The pulp of 45.3% pulp, 54.7% mucilage with seed, and 9.4% mucilage only were obtained during the wet processing of coffee. Musts were prepared for all to TSS (Total soluble solid) 18 °Bx and fermentation was carried out for 12–16 days until TSS decreased to 5 °Bx at 30 °C. Phenolic characteristics, chromatic structures, chemical parameters, and sensory characteristics were analyzed for the prepared alcoholic beverages. Methanol content, ester content, aldehyde, alcohol, total acidity, caffeine, polyphenols, flavonoids, chromatic structure, and hue of the alcoholic beverage from the pulp was 335 mg/L, 70.58 ppm, 9.15 ppm, 8.86 ABV%, 0.41%, 30.94 ppm, 845.7 mg GAE/g dry extract, 440.7 mg QE/g dry extract, 0.41, and 1.71, respectively. An alcoholic beverage from the pulp was found superior to an alcoholic beverage from mucilage with beans and a beverage from mucilage in sensory analysis. There is the possibility of developing fermented alcoholic beverages from coffee pulp and mucilage. However, further research is necessary for quality of the beans that were obtained from the fermentation with the mucilage.