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Volume 1962, Issue 19
Displaying 1-17 of 17 articles from this issue
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Isao ÔTA, Muneyuki NAKAGAWA1962 Volume 1962 Issue 19 Pages 1-6
Published: November 15, 1962
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSDownload PDF (334K) -
Takeo MATSUMOTO, Yasumoto FUCHINOUE, Tadashi YONEMARU, Mankichi TANAKA1962 Volume 1962 Issue 19 Pages 6-9
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS"Oku-Musahi" is a new variety for green tea. This was developed by the Tea Breeding Laboratory, M. A. F.-designated, Saitama-Ken Tea Exp. Stat., and the registration of this variety was made in 1962. "Oku-Musashi" was selected from the hybrids between "Saya-mamidori" and "Yamatomidori".
The superior points of this variety are as follows;
1. It grows vigorusly, and produces high yield and, especially, is cold resistant. It is, adapted to the northern zone of green tea production in Japan as Saitama Ken.
2. It grows leaves of superior qualities for green tea. And, therefore, the tea has good characters, especiaially, in aroma and taste.
3. "Oku-Musashi" is a late variety, that is, the plucking time is a few days later than "Sayamamidori" and 7 to 10 days later than "Yabukita, " both are main varietys cultivated in Saitama district. Therefore, the tea growers can control the labour of tea leaf plucking.View full abstractDownload PDF (2190K) -
Minoru MITSUI, Sigeo HARADA1962 Volume 1962 Issue 19 Pages 10-14
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSSix indian varieties were exposed to the light of 8, 11, and 14 hour days.
The growth of shoot was worse by the short-day treatment, while it was better by long-day treatment.
It was seemed that the varietal difference of photoperiodic response was not observed between Indian varieties and Chinese varieties.
But the photoperiodic response gave stronger effect on the length of stem than on the number of leaves.View full abstractDownload PDF (307K) -
Hajime SANAI, Shun AMMA, Shigeru MATSUSHITA1962 Volume 1962 Issue 19 Pages 14-20
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe grafting propagation of tea plant has been thought to be worthless to practice for its difficultes. The reason why the grafting is so difficult is concluded that the tea plant has high tannin content, compact stem tissue, and delaying callus formation.
But the most important factor is discovered by this investigation, it is not above-mentioned factors but the humidity.
The grafting could succed with covering the scion by polyethylene bag after the operation, the most suitable season for grafting is early spring, and the best scion is the young part of tea shoot.
The growth after operation is so vigorous and the flowering begins in that year or the next year. Vigorous growth is also usefull for cutting propagation.
The grafting affinity between stock and scion is much or less observed.
In the case of old stock, HIKATSUGI (crown grafting) may be the most reasonable method. This investigation obtained the method of tea plant grafting and it shows vigorous growth, and promotion of the flowering. It will be a very efficient technique for tea plant breeding.View full abstractDownload PDF (2624K) -
Masaru OSAKABE1962 Volume 1962 Issue 19 Pages 21-34
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe present paper deals with the results of experiments on the diapause of overwintering adults of the tea red spider mite, Tetranychus kanzawai KISHIDA, living on the tea plant in Japan. The results are summarized as follows.
The adult females changed the dark red body color to cinnabar toward winter, and they passed the winter season in cinnabar color. After the beginning of March, the mites turned red or dark red in color and they began to lay eggs.
The cinnabar adult females did not lay eggs even if they were in a favorable living condition. The mites began to lay eggs when their body color turned dark red or red.
The tea red spider mite spent winter in adult female form and in diapause state. The color of mites in diapause state was cinnabar.
The diapause of mite took place at the middle or. the end of October to the beginning of November, and except in warm district as Kagoshima-ken it ceased at the end of January to the beginning of February. Though the beginning time of diapause in warm district was as same as in other tea cultivating areas, the closing time of diapause was from December to January. Therefore the diapause period in warm districts was not so long as in the other districts. The Diapause of mite was deepest in December at Kanaya, Shizuoka-Ken.
The diapause of the mite could be induced by the following conditions:the temperature was below 20°C. with 8 hrs. of light phase or 3-5°C. with 16 hrs.of dark phase.
Awaking the diapause of the mite was promoted by high temperature, 25°C. with 16 hrs. of light phase was a favorable condition for it.View full abstractDownload PDF (689K) -
The Field Experiment on the Makinohara Plateau, Shizuoka-KenSôgo KAWAI, Kôzô ISHIGAKI, Kenzirô IKEGAYA, Hi ...1962 Volume 1962 Issue 19 Pages 35-52
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe difference of the productivity between "Kuroboku" (Kanayabara-1 soil type) and red-yellow soil (Makinohara series) of Makinohara plateau, Shizuoka-ken was investigated by field experiment from 1958 to 1960. The results of the experiment were summarized as follows.
1. The yields of tea leaves in the no manure plot and N-deficient plot were decreased remarkably than the other plots, and chlorosis was observed in the tea leaves of these plots after one year.
The yield of P-deficient plot was decreased after 3 years in both soils. The yield of K-deficient plot was decreased after 2 years in "Kuroboku", but in red-yellow soil it was decreased after 3 years. There were general tendencies that the yield in red-yellow soil was richer than in "Kuroboku", and lst crop>2nd crop>3rd crop in plucking season, and 1958=1959<1960 in year. Improvement plots in both soils were remarkably increased the yield after 3 years, and especially tillage in deep plot decreased the yield in the first year, but increased after 3 years remarkably.
2. T.-N. content of tea leaves increased according to the supply of nitrogen, and MnO content decreased in no manure plot and N-deficient plot. The difference of other inorganic components content was not observed in the young leaves, but in the old leaves, K2O content decreased in K-deficient plot, and MgO content decreased in Mg-deficient plot.
Tannin contents in no manure plot and N-deficient plot were larger than in the other plots.
3. The soil of N-deficient plot had higher pH value, lower exchangeable acidity (y1), and richer exchangeable bases than the other plots. Furthermore the soil of dubble supply of nitrogen plot showed lower pH value, higher exchangeable acidity (y1) and less exchangeable bases than the other plots.
It was observed that the leaching of exchangeable bases was prevented by mulching of straw and grass, and the potassium leaching occurred more easily in "Kuroboku" than in red-yellow soil.
4. Generally, it was observed that the productivity of red-yellow soil was richer than that of "Kuroboku", and the productivity of tea soil was remarkably influenced by the supply of nitrogen.View full abstractDownload PDF (1094K) -
Morphological Characteristics of Soil Profiles and General Characteristics of the Tea SoilsSôgo KAWAI, Noboru MORITA1962 Volume 1962 Issue 19 Pages 53-73
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe morphological characteristics of repre-sentative profiles and general characteristics of the tea soils in Kyushu Region were investigated.
From the soil survey, the characteristics of these tea soils were generally summarized as follows :
1. The tea soils of Kuroki and Ureshino derived from diluvial and tertiary soils were red-brown or yellow-brown mineral soils, and their general characteristics were mainly governed by the contents of clay in soils.
2. The tea soils of Izunii derived from diluvial soils were humic soils and their general characteristics were characterized by higher contents of humus in soils.
3. The tea soils of Kumamoto, Makurazaki, Chiran, Miyakonozo and Kawaminami were humic allophane soils having the origin of volcanic ash.
There were many types in mode of deposition of volucanic ash, that of Kumamoto soil was belonged to aeolian type and those of others were buried type. The general characteristics of these soils were characterized by much contents of humus and allophane in soils and in the tea soils of Kumamoto and Kawaminami the general characteristics due to contents of humus and allophane appeared distinct than those of other tea soils.
4. The tea soils of Takachiho was brown mineral soils, but from the analytical results of these soils, it was seemed that the tea soils of this district were relatively influenced by volucanic ash soils.View full abstractDownload PDF (1202K) -
Relation between Pesticides Application and Washing Effect of Green LeavesFumio OKADA, Hideo KIBUSHI, Yoshio TAMAKI1962 Volume 1962 Issue 19 Pages 74-80
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSWashing effects of green tea leaves which were applied with several kinds of pesticides, were examined by residue analyses and by usual testing of qualities of tea. The pesticides tested were Antipiriculin T-146 and -1421, lime-sulfur, and methyl parathion.
The results obtained were summarized as follows ;
1. The residues of Antipiriculins were much less. For Antipiriculin T-1421, 2.8 p. p. m. was detected at the day of application; and 50% of the residue was removed by washing green leaves with water.
There were not significant differences in the qualities of tea between washed leaves and notwashed ones.
2. Lime-sulfur was applied at 20, 15, 10 and 5 days before plucking, and the qualities of tea were tested. All of the treated samples ill-smelt whether the green leaves were washed or not.
3. An improved Averell-Norris' method was adopted for the microdetermination of methyl parathion in tea. The recovery of the method was 100% and the precision was 3%.
Washing was effective for removing methyl parathion in tea soon after the spraying, but it was not so after several days. Some causes of these phenomena were discussed.
The amounts of removed parathion were varied with washing agents; in thesamples plucked at the day of application, 42.8% of parathion was removed by washing with water, 38.4% with diluted HCl solution, 58.6% with diluted NaOH solution, and 67.2% with a kind of surfactant, respectively.
The qualities of tea, except the liquor, were not different whether the parathion sprayed green leaves were washed or not.View full abstractDownload PDF (406K) -
Yoshio KUWABARA, Atsushi KUBOTA, Tadakazu TAKEO, Fujio NAKANO1962 Volume 1962 Issue 19 Pages 81-89
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe influences of the pre-drying conditions on the leaf temperature, the drying velocity, the oxidase activity in tea leaves and the qualities of black tea were investigated in the comparison between the tray-drying and the through-flow-drying method.
The experimental conditions were as follows : The range of the drying temperature was 60°C-120°C and of the air current 800-2400 kg/m2 ◊hr.
The through-flow-drying was superior to the tray-drying for promoting the drying rate, checking the fermentation in a short time and keeping the qualities of black tea.
At the end of pre-drying, the leaf temperature rose to 37°C-65°C. and the oxidase reduced about 40% activity of the fermentation leaves.View full abstractDownload PDF (469K) -
Tadakazu TAKEO, Yûjirô UEJIMA1962 Volume 1962 Issue 19 Pages 90-95
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe effect of polyphosphate on the tea infusion was investigated.
1. The pH range of 4 kinds of polyphos-phate solution (0.1-0.2% conc.) was 6.8-9.6, and that of black tea infusion with these reagents was 5.1-7.5.
2. The color of black tea infusion grew dark and the extracted amounts of tannin, soluble nitrogen and soluble matter in tea infusion increased by adding polyphosphates.
And these polyphosphates depressed the occurrence of the creamdown in black tea infusion.
3. The taste of black tea was spoilt when infused with 0.15% or more conc. polyphosphate solution, but not with 0.1% solution.
4. Polyphosphates were active for sequestering Ca ion in the tea infusion, but not for Fe ion. By adding polyphosphates, the turbidity due to tannin-Ca complex did not occurred when black tea was infused with hard water.View full abstractDownload PDF (325K) -
Bunichi TOI, Seiichi MAEDA, Hiroshi SASAKI, Mitsuo KAMADA, Matsuhei KO ...1962 Volume 1962 Issue 19 Pages 96-99
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSAn effort has been made in order to improve the quality and nutritive value of green tea by adding arginine glutamate to tea leaves in the manufacturing process of green tea: The green tea made of the tea leaves to which 0.3-0.555 of arginine glutamate (the percentage borne to raw tea leaves) was added in any period of process has proved to taste not worse than any other high class green tea, regardless of the producing districts, methods of culture and plucking periods.View full abstractDownload PDF (183K) -
Seiichi MADEA, Hiroshi SASAKI, Mitsuo KAMADA, Takeko KAYÔ, Hiros ...1962 Volume 1962 Issue 19 Pages 100-103
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSBy examing the contents of theanine, glutamic acid, total nitrogen and tannin in the first, second and third crops of tea produced in 20 representative tea-producing districts in Shizuoka-Ken, we have found the following facts:
1. A fact has been found that the better the qualities of the tea examined the more theanine. glutamic acid and total nitrogen are contained in it, consequently the qualities of tea are closely related with the above mentioned components.
2. The percentage of glutamic acid and total nitrogen decreased in proportion with the plucking season.
3. A great difference is perceptible as to the percentage of theanine contained depending on the districts.
4. The percentage of tannin contained has shown an increase in proportion with the plucking periods.View full abstractDownload PDF (250K) -
Kiyoshi IWASA, Hideichi TORII1962 Volume 1962 Issue 19 Pages 104-108
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSAs a substitute for the Löwenthal method for the determination of tea tannin, a colorimetric method using Mitchell's ferrous tartrate reagent was investigated.
The reagent consisted of FeSO4 . 7H2O (100 mg.) and Rochelle salt (500 mg.) in 100 ml. of water. Tea tannin and ferrous tartrate produced a reddish violet color, having a maximum absorption at 540 mμ, which was most intensive in the buffer solution of pH 7.5. The absorbance of the colored solution was kept constant for 4 hours, and a slight decrease in absorbance was observed with the temperature rise of 20◊. Since the individual catechins gave different coloration and intensity with ferrous tartrate, the amount of tea tannin adopted was calculated by the Löwenthal method.
The recommended procedure is as follows: The sample solution containing tea tannin is prepared by extracting powdered tea (100 mg.) with water (100 ml.) in a boiling water bath for 30 minutes and filtering. Five ml. of the sample solution and the same quantity of the reagent are transferred into a 25-ml. volumetric flask and filled to the mark with Sörensen's phosphate buffer (pH 7.5). Then the absorbance is measured at 540 mμ against a blank solution substituting water for the reagent, and the amount of tea tannin is determined from the calibration curve.
The variation coefficient of the determination was about 2 %.
By the continuous variation method, it seemed that an Fe reacted with one molecule of gallic acid, two of (-)-epigallocatechin, and three of (-)-epicatechin respectively.View full abstractDownload PDF (317K) -
Isao ÔTA, Hideichi TORII1962 Volume 1962 Issue 19 Pages 109-112
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSA microdetermination of nitrate nitrogen in the tea leaf was investigated colorimetrically and the following method was established.
Treat the hot water extract of tea with basic lead acetate and ammonium hydroxide (pH 9). After removed the excess Pb with Na2HPO4, add Amberlite IR-120, stir occationally for about 1-2 hrs., and filter the solution into a 50-ml. erlenmyer flask. Add 5 ml. of about 2 N ammonium hydroxide, 0.5ml. of 1 % manganous chloride, and 0.2 g. of zinc dust successively. Stopper the flask and agitate for about 20 minutes on a magnetic stirrer. Filter the solution, acidify the filtrate (pH 1-3) with concentrated hydrochloric acid dropwise and develop the color with 0.3 g.of Griess-Romijn reagent on a water bath (35°C) for 10 minutes and make to 50 ml. After standing an hour, measure the absorbancy of the colored solution at 522 mμ with a spectrophotometer.
The recovery of added nitrate nitrogen and the coefficient of variation of this determination (tea infusion) were 98.4% and 4.03% respectively.View full abstractDownload PDF (225K) -
Isolation of Saccharose form the Pollen of Tea FlowersYutaka SAKAMOTO1962 Volume 1962 Issue 19 Pages 113-114
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSI have isolated a substance, in yield ca. 0.2%, from the fresh pollen of tea flowers and it was identified with saccharose as the results of tests, by mix-fusion of it and its acetyl derivative with pure saccharose and its acetate, and by paper-chromatographic identification of it and its hydrolysis products.View full abstractDownload PDF (129K) -
Paper-chromatographic Detections of Polyphenols and CaffeineYutaka SAKAMOTO1962 Volume 1962 Issue 19 Pages 115-117
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSI have studied the chemical components, especially polyphenolic substances and caffeine in the leaves of Camellia sasanqua and C. japonica by paper-chromatographic method.
As the results of the study, it was found that paper-chromatogram of C. sasanqua was very resemble to that of C. japonica while it was remarkably different from that of Thea. Only l-epicatechin was a common substance among them. However, the same kinds of flavonoids contained in the tea leaves were detected in C. sasanqua.
It seemed to be the first time that the existence of caffeine in C. sasanqua and C. japonica was acknowledged by paper-chromatographic detection.View full abstractDownload PDF (155K) -
1962 Volume 1962 Issue 19 Pages 118-125
Published: November 15, 1962
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (734K)
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