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Volume 1960, Issue 16
Displaying 1-15 of 15 articles from this issue
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Growth Process of Terminal or Axillary BudsAogu NAKAYAMA, Shigeo HARADA1960 Volume 1960 Issue 16 Pages 1-5
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe developmental process of new leaves was studied from winter to spring.
1. The winter bud had 2 bracts and 6-7 young leaves.
2. The differentiation of new leaf reopened in early April, and untill late May, 6 leaves were differentiated in terminal bud, and 4 leaves in axillary bud.
3. The relation between the number of leaves differentiated in winter and the number of leaves opened in spring was examined.View full abstractDownload PDF (2067K) -
The Influence of TemperatureTsuneji TAKAHASHI, Yoshimitsu YANASE1960 Volume 1960 Issue 16 Pages 6-12
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS1. The relation between the flower development of the tea plant and the air temperature was researched from the point of view of the flower developing speed of the tea shoot under various conditions of the air temperature in each plucking season.
2. The higher the air temperature, the more speedy the flower development, and the hastening effect was not increased by only the maximum temperature in daytime, but was increased by the mean maximum air temperature, especially by the night temperature.
3. The integrated minimum air temperature from the sprouting stage to the flower differentiating stage was about 800°C. and the flower differentiating day was correlated with the mean air temperature, especially with the mean of the minimum air temperature in each day.
4. The low temperature at the time of the flower differentiating stage was unfavorable, therefore the flower development was very delayed or the differentiation was not observed, and it was recognized that some buds altered from the flower-bud to the leaf-bud.
5. Total nitorogen, total carbohydrate and C-N ratio of the tea shoot were affected by the growth stage and also by the air temperature, but the relation between the flower differentiation and the C-N ratio was not clearly observed.View full abstractDownload PDF (1924K) -
The Influence of Day Length and Light IntensityTsuneji TAKAHASHI, Yoshimitsu YANASE1960 Volume 1960 Issue 16 Pages 13-16
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS1. The influence of the day length and the light intensity on the flower development of the tea plant was studied in 1958 and 1959. The photoperiodic induction was observed under the light phase of 22-hours, 8-hours and natural day length in the 1st and the 2 nd tea season. The influence of the light intensity was observed under the low light intensity that was brought by the shade of black cloth and reed screen.
2. The flower development was retarded under 22-hours light phase at the lst tea season and was accelerated under 8-hours at the 2nd tea season. Under the low light intensity, the number of flower buds of the tea plant was increased compared with the control plot, and in these plants the carbohydrate content and the C-N ratio were decreased than the control plants.
3. It was considered that the flower development of the tea plant was promoted under the short day, but the photoperiodic response of the tea flower differentiation was weak and mainly depended upon the thermal induction. The flower development of the tea plant was not inhibited by the low light intensity or by low carbohydrate content that was brought from low light intensity condition.View full abstractDownload PDF (276K) -
Jinhaku MINAMIKAWA, Kumaji UEDA1960 Volume 1960 Issue 16 Pages 17-22
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe present paper reports the ecological studies on the leaf-roller……Caloptilia theivora. This pest gives a serious injury to the tea plant by rolling the young leaves. It was first noticed in 1900 in Japan. It had 5-7 generations a year in Shizuoka, and the pupae passed winter. The moths of the first generation emerged in April and badly damaged the tea plant from the end of the first plucking season to the second one. The qualities of tea made with the infested leaves were deteriorated severely. By fluorescent lamp trap during 12 years, 1948-1959, it was made clear that the moth emergence was most abundant in the 2nd and 3rd generations. The maximum capture was occurred in 1956 which was the highest record in this survey.View full abstractDownload PDF (379K) -
Jinhaku MINAMIKAWA1960 Volume 1960 Issue 16 Pages 23-26
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe thrips is a serious pest of the tea plant in the world, in this paper all the scientific names of the thrips were listed. In this list, 5 had been found in Japan and Formosa, 8 in India, 1 in Ceylon and Nyasaland, 4 in Indonesia and 3 in Malaya, and 2 of the former had been found by the author.
In Japan Scirtothrips dorsalis gives most serious damage to the young shoots of tea plant, but others are not injurious. In Formosa S. dorsalis and Heliothrips haemorrhoidalis both gives less damage on tea plant. It was informed that they suffered serious damage by Taeniothrips setiventris in India and by Anaphothrips theiperdus, A. theivorus and A. theifolii in Indonesia.View full abstractDownload PDF (2009K) -
Survey on the Properties of Kamairitya and Tamaryokutya Made with Several Tea VarietiesKenji UENO, Fumio OKADA, Gengorô IWAHORI, Masakazu KATÔ1960 Volume 1960 Issue 16 Pages 27-42
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS1. On the products of Kamairitya and Tamaryokutya manufactured with the same lot of green leaf, the relations between the qualities of tea and the morphological properties and chemical constituents of green leaf were examined with 15 varieties, in which 8 varieties have been recognized to be suitable for Kamairitya on the previous research and 7 varieties are newly selected, from 1957 to 1959.
2. Because of the lack of materials and the inferiority of qualities, C19 and Y1 were excluded from 15 varieties, and 3 varieties, Y2, Y4 and Z1, were recognized to be more suitable for Sentya than for Kamairitya or Tamaryokutya.
3. According to the results, 10 varieties were able to be classified in two groups, namely the following 5 varieties, U6, U12, C5, S27 and Y6 for Kamairitya and other 5 varieties, U19, C3, C4, Y5 and Tamamidori for Tamaryokutya.
4. Concerning the qualities of tea, the adaptability of each variety for Kamairitya or Tamaryokutya was obviously appointed to some extent, but positive relation could not be obtained between the morphological properties and chemical constituents of green leaf.View full abstractDownload PDF (868K) -
Yoshio KUWABARA, Tadakazu TAKEO, Satoshi FURUHATA, Tetsuya SATÔ1960 Volume 1960 Issue 16 Pages 43-52
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSA withering experiment of tea leaves was tried by using a through-flow withering machine. (Made by Date Iron Works, LTD. in Japan) (Fig.1).
1. 15-20 kg. of green leaves were fed on the 1st tray and were dehydrated at temperatures between 30-45°C. After withering for 0.5-1.25 hours, the leaves were fallen from the 1st tray to the 2nd tray and new leaves were charged, and so on operated the leaves were discharged from the fourth tray with a moisture content of nearly 65%.
2. the capacity of this machine was 5.5-7.0 kg. of green leaves per hour at 30-35°C. and 9.0-13.9 kg./hr. at 40-45°C.
3. The qualities of black tea made at temperatures between 30-45°C. were as same as those of natural withering.
4. The fuel required was 50 to 90g. of charcoal per 1 kg. of green leaves.View full abstractDownload PDF (458K) -
Atushi KUBOTA, Eiji SUZUKI, Katsuhiro NARUTOMI, Hiroshi TAKIYA1960 Volume 1960 Issue 16 Pages 53-59
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS1. Through-flow rotary dryer was seemed to be applicable to pre-drying of black tea. Data for designing a plant were obtained with a small scale dryer.
2. The effects of rotation (R) and feed rate (F/S) on the holdup were expressed by the following equations.
black tea H/V=2.7 (F/S)0.6 R-0.5
green tea H/V=11(F/S)0.5R-0.5
3. The volumetric heat-transfer coefficient (Ua) of through-flow rotary dryer was as much about 10-folds as that of rotary dryer.
4. The effects of feed rate and air rate on the volumetric heat-transfer coefficient (Ua) were expressed by the following equations.
oversize tea Ua=0.61 (F/S)0.5(G/S)0.7
under size tea Ua=0.67 (F/S)0.5(G/S)0.7View full abstractDownload PDF (338K) -
Kôzô FURUYA, Toshio HARA, Etsurô KUBOTA1960 Volume 1960 Issue 16 Pages 60-64
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSTo produce an instant tea, the following three processes were preliminarily studied.
1. Extracting process
For applying a freezing concentration method in the second process, some concentrated extract had to be obtained in the first step.
After trying several extracting methods, an extract having desirable concentration (10°Brix) could be obtained by modifying a batch countercurrent multiple contact method.
2. Concentrating process
To decide the optimum density of the extract for freezing concentration, the original extract (10°Brix) and diluted extracts (5-7°Brix) were freezed in an icecream freezer and eliminated the ice crystal by centrifugation. The extract having over 8°Brix concentration was succeeded to be condensed by freezing and after two or three succesive treatments the starting extract (10°Brix) could be condensed up to 30-45°Brix.
3. Drying process
The concentrated extract (30-45°Brix) was spread as even as possible 2mm. layer on stainless steel pans and heated at 80°C. under reduced pressure of 10-15mm. Hg.
After 2.5-hours heating and then 0.5-hours cooling, well puffed dry powder was obtained. This product was very easily soluble in water and had good taste but less flavor.View full abstractDownload PDF (313K) -
Kenji UENO, Kôzô FURUYA, Toshio HARA, Etsurô KUBOTA1960 Volume 1960 Issue 16 Pages 65-69
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe results of this experiment. revealed that green tea when packaged with inert gas (nitrogen) could be stored at the temperature as high as 38°C. for 12 months without serious loss of qualities.
The inert gas package was remarkably effective on the prevention of decreasing ascorbic acid content in all cases, but not in the preservation of the green color of tea at the highest temperature (38°C.) as far as this experiment concerned.
The spoilage of tea, the browning of tea and liquor and off-flavoring might be resulted by the oxydation of some chemical constituents of tea with atmospheric oxygen.View full abstractDownload PDF (305K) -
Sôgo KAWAI, Noboru MORITA1960 Volume 1960 Issue 16 Pages 70-76
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe soil moisture contents of both the young and mature tea garden were measured by the electrical method from Sept. 1958 to Aug. 1959 and the following results were obtained.
1. The moisture content of surface soil in the young tea garden was very variable but that of the mature tea garden was kept at nearly a constant level from 34 to 35% through a year.
2. The moisture content of sub-soil in the young tea garden was generally variable but in the mature tea garden, it was kept from 31 to 32% through the surveying period.View full abstractDownload PDF (303K) -
Effect of the Saturation Degree of Exchangeable Calium on the Microbiological Activities of Tea SoilSôgo KAWAI, Kenjorô IKEGAYA1960 Volume 1960 Issue 16 Pages 76-81
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe effects of the saturation degree of exchangeable Ca in yellow and "Kuroboku" tea soils on the ammonification, nitrification, cellulose decomposing power and saccharase activity were investigated.
The results were summarized as follows:
1. It was observed that the increasing saturation degree of exchangeable Ca increased the ammonification of these soils but this reaction was not vigorous in such soils as have 25-125% saturation degree of exchangeable Ca.
2. Nitrification of these soils was feeble but increasing saturation degree of exchangeable Ca showed a slight increasing tendency of the nitrification of these soils. But it was decreased in the soil having more than 100% of exchangeable Ca.
3. Cellulose decomposing power slightly increased with increasing saturation degree of exchangeable Ca of soils.
4. Saccharase activity was decreased with increasing saturation degree of exchangeable Ca of soils.
5. From the above-mentioned results, it was presumed that 25% saturation degree of exchangeable Ca was generally good condition for the microbiological activities in the tea soils.View full abstractDownload PDF (379K) -
Sôgo KAWAI, Noboru MORITA1960 Volume 1960 Issue 16 Pages 82-87
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe tea soils of Hatsukura-Mura, Haibara-Gun, Shizuoka-Ken were surveyed and classified 'into three soil types as follows.
1. Hatsukura-A series…The surface soil, 40 to 60 cm. deep and rich in humus, is composed of black or brownish-black clay loam or clay with fine granular structure. The subsoil is composed of light yellowish-brown clay with massive structure and is compact and plastic.
2. Hatsukura-B series…The surface soil, 10 to 30 cm. deep is composed of light grayish clay, while the subsoil, 30 to 40 cm. deep, is composed of yellowish-brown clay with blocky structure and is compact and moderately plastic.
3. Hatsukura-C series…This soil is found in the lower parts of the upland and composed of colluvial soil, rich in gravel.
Further more, the desirable methods of tea soil management were pointed out according to the chemical characteristics of these soil types.View full abstractDownload PDF (527K) -
Sôgo KAWAI, Noboru MORITA1960 Volume 1960 Issue 16 Pages 88-96
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe tea soils of Yamakita-Chô, Ashigarakami-Gun, Kanagawa-Ken were surveyed. The physical and chemical characteristics of these soils were investigated.
These soils were derived from the Fuji volcanic ash and the physical properties of these tea soils were inferior, especially the volcanic gravelly sand layer under the surface soil was disturbed the penetration of the, tea root.
The characters of chemical properties of these tea soils were found that the exchangeable base and water soluble matter contents, especially Ca, Cl were very high.
From, these results, suitable methods for improving the tea gardens of this district were suggested.View full abstractDownload PDF (1005K) -
BOKUCHAVA M.A., SOBOLEVA G.A., KNIAZEVA A.M.1960 Volume 1960 Issue 16 Pages 97-99
Published: December 05, 1960
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (159K)
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