中文摘要：

以武夷肉桂为研究对象,分别采用锡罐、瓷罐、铝箔袋以及牛皮纸袋进行包装并于室温下贮藏1年,每隔3个月抽样进行感官审评及理化检验,考察4种包装材料对武夷肉桂的贮藏效果。结果表明：锡罐的贮藏效果最佳,能够很好地保持肉桂最初的茶叶品质,在香气和滋味上均与贮藏前相差甚少;瓷罐、铝箔袋次之;牛皮纸袋的贮藏效果最差,吸湿最明显,肉桂品质劣变最严重,不建议将其作为肉桂长期贮藏的包装材料。

英文摘要：

Wuyi Rougui,packing by tin can,pot,aluminum foil bag,and kraft paper bag respectively,storing at room temperature for one year,were use to analyze storage quality the effect of the four different kinds of packages,valued by sensory evaluation and physical-chemical testing with sampling every three months. The results showed that within four kinds of packaging material in this test,the tin-storage was the best for Rougui,and its initial quality could be kept well. Both the aroma and taste maintained almost the same as one year before. The pot- and aluminium foilbag were worse for storage of Rougui,and the kraft paper bag was worst.Because the moisture adsorption capacity of the kraft paper bag was the strongest,and this could damaged the quality of Rougui seriously. Thus we suggested that the kraft paper bag cannot be used to package Rougui for long-term storage.