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Volume 1975, Issue 43
Displaying 1-8 of 8 articles from this issue
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Kiyoshi KATSUO, Akira WATANABE, Kiyoshi MASUDA1975 Volume 1975 Issue 43 Pages 1-12
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSA new tea variety named "Okumidori" is a clone suitable for green tea. It was bred by the Breeding Laboratory of Tea Agronomy Division, the National Research Institute of Tea, and registered with M. A. F. as a superior variety in June, 1974.
"Okumidori" originated from the Fl hybrid of "Yabukita" (the superior green tea variety) X the Shizuoka native variety No. 16.
Both mature and young leaves of this variety are smaller in size than those of "Yabukita", elliptic in shape, slightly glossy, and green in colour.
"Okumidori" is a late variety with a spreading growth habit and numerous shoots. The time of bud opening of this variety is about eleven days later, and the plucking time is about eight days later than those of "Yabukita", respectively. Above two times of this variety are also about five days later than those of a slightly late variety "Kanayamidori", respectively.
The superior characteristics of this variety are strong cold-resistance, vigorous growth, high yield and fine quality. Its yield is greater than that of "Yabukita", and its quality is as good as that of the latter and it is the best among late varieties and clones. Cuttings of this variety root readily and show good growth after rooting and planting.
"Okumidori" is adapted to the green tea areas of Tokai, Kinki and Kyushu regions, and also some hilly areas of above regions because of its tolerance to cold and its late plucking period. One case of the varieties combination for the rational management of the tea industry is as follows ; a early variety --a medium variety "Yabukita"--a slightly late variety "Kanayamidori"--a late variety "Okumidori".View full abstractDownload PDF (2333K) -
Seasonal Fluctuation of the Living State Classified by the Part of North and South Tea Hedge in Flat LandKeiichi TANIURA, Shunsuke YOKOYAMA1975 Volume 1975 Issue 43 Pages 13-20
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe north and south tea hedge in the field was divided into five parts : top, east and west shoulders, east and west sides.
The seasonal fluctuation of the living state of the Kanzawa spider mites living there was investigated mainly in increasing period.
The results were as follows.
1. The breeding time in autumn was slightly late but the seasonal fluctuation of population density of the mites at tea hedge was almost the same as that of average year.
2. The outline of the seasonal fluctuation of living state classified by the part of the tea hedge throughout the year was as follows ; the population density of mites at east shoulder part was high in early spring (February 4th-March 6th) ; the differences of the densities at up and down parts or east and west parts were small at the peak time of breeding in spring (the middle of June) ; the population densities of mites at top part and both shoulder parts were high at the peak time of breeding in autumn (the last eleven days of October).
3 In early spring the mites layed eggs early at the east shoulder part, the ratio of female adults that layed eggs was high and the egg number of a female adult was large at there.View full abstractDownload PDF (460K) -
Kazuki SHINANO, Takashige TERADA, Minoru IMANISHI1975 Volume 1975 Issue 43 Pages 21-26
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS1. This investigation was made to determine whether the difference of the frequency of generations of the mulberry scale parasitic on tea plants depends on species that was pointed out by KAWAI or the temperature stated by BAN.
2. The mulberry scale collected from districts in Nara, Shiga, Shizuoka, Kyoto was proved to be same as "Pseudaulacaspis pentagona" pointed out by KAWAI. Above result shows that the difference of the frequency of generations is not due to species.
3. At Tea Branch, Nara P refectural Agricultural Experiment Station, where two generations took place a year, the annual average temperature was 12.7°C, while in Nara Foundation Tea Stock Farm (Ministry of Agriculture and Forestry), where three generations were seen yearly, it was 14.6°C, so the difference between them is about 2°C.
4. From the result of this investigation together with many reports showingthat temperature causes the difference of frequency of generations, it is assumed to be concluded that temperature is a important factor affecting the regional difference of the frequency of generations of the mulberry scale parasitic on tea plants.View full abstractDownload PDF (3854K) -
Muneyuki NAKAGAWA1975 Volume 1975 Issue 43 Pages 27-30
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe chemical estimating method of astringency of green tea liquor was investigated.
Twelve green teas of various strength of astringency were infused with boiling water. Astringent degree of these liquors were measured by sensory evaluation. These liquors were also subjected to chemical analysis. The correlation coefficient between astringent degree and catechin gallate's content was notably high positive. The estimated values of astringent degree obtained from regression equation agreed approximately with sensory data.
Furthermore, to these liquors gelatin solution was added and transmittance of mixed solutions was measured by turbidmetric procedure. The transmittance values corresponded generally to astringent degrees except two samples which deviated significantly.View full abstractDownload PDF (250K) -
Takeo MASUZAWA, Yukio SATO1975 Volume 1975 Issue 43 Pages 31-38
Published: August 15, 1975
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESS -
Gengorô IWAHORI, Toshio HARA1975 Volume 1975 Issue 43 Pages 39-43
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe effects of heating conditions (hiire) on the qualities of low grade green tea were investigated employing a tea heating machine of drum heating type.
As the results of sensory test, it was found that the heated tea produced the most favorable flavor when it was heated at 110-120°C of tea leaf temperature. From the results of gas chromatographic analysis, it seemed that the increase of dimethylsulfide contents was remarkable by heating at the best conditions above mentioned.View full abstractDownload PDF (225K) -
Tadakazu TAKEO1975 Volume 1975 Issue 43 Pages 44-55
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (16323K) -
1975 Volume 1975 Issue 43 Pages 56-63
Published: August 15, 1975
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (387K)
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