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Volume 1979, Issue 49
Displaying 1-11 of 11 articles from this issue
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Sadaichi UENO, Imao HIRAKAWA, Makoto TABARU1979 Volume 1979 Issue 49 Pages 1-10
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS -
Naomasa SEKIYA, Katsuo TANAKA, Masataka YAMASHITA1979 Volume 1979 Issue 49 Pages 11-18
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe effects of the air temperature during growing period on the growth of new shoots were investigated using 4-year-old tea bushes grown in growth chamber with plucking table similar to matured tea, concerning the progress of percentage of banjhi shoots to the total (P.B.S) and a, period of shoot growth from the bud opening to the optimum plucking time, and the minimum and the optimum temperature and the effective heat unit accumulation for shoot growth were made clear.
1. The progress of P.B.S was hastened with rising temperature, but when an air temperature exceeded 25°C it was delayed. The P.B.S of new shoots around plucking time increased approximately 11% per day in any crop season when plants were grown at the respective seasonal mean temperature.
2. A period of shoot growth was shortened steadly with rising temperature up to 25°C, but beyond that, the effect of temperature was not seen. A period of shoot growth at controlled temperature such as 16°C for the first crop season, 21°C for the second and 27°C for the third crop season was approximately 18 days, 17 days and 14 days, respectively.
3. The P.B.S in the first and the second crop season increased about 1% and 1.3% per day every 1°C rise in temperature, respectively, while in the third crop season it was retarded approximately 0.7% per day every 1°C rise in temperature. A period of shoot growth in the first and the second crop season was shortened 1.2 days and 1.4 days every 1°C rise in temperature, respectively, while in the third crop season there was no effect of temperature on it.
4. The optimum and the minimum temperature for new shoot growth in Yabukita was estimated to be within 25-29°C and around 7.6°C, respectively. The effective heat unit accumulation for the first, the second and the third crop was calculated as approximately 150°C, 210°C and 240°C, respectively.
5. The diurnal temperature range of 10°C retarded the progress of P.B.S as compared with smaller diurnal temperature ranges (0, 5, and 6°C) within optimum temperature, and it was observed that in the first crop season the larger the diurnal temperature range, the less the effective heat unit accumulation, while in the second crop season reverse observation was the case.View full abstractDownload PDF (518K) -
Naomasa SEKIYA, Masataka YAMASHITA, Katsuo TANAKA1979 Volume 1979 Issue 49 Pages 19-26
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSInvestigation was made to make clear the effects of root damage caused by autumn deep tillage in tea field on nitrogen uptake of the plants and some chemical components of new shoots of the following crops in three aged tea field.
In this study, eight treatments which consisted of the complete combination of four different times in root pruning and two degrees of intensity of pruning were compared with the control.
Total nitrogen content in all parts of the plants during the dormant period decreased to great extent with increasing intensity of root pruning, whenever it was practiced.
The pruning in Sept. served to increase total nitrogen content in new shoots of the following first crop but the practice in earlier or later season than Sept. caused to decrease it.
Amino acid content decreased to great extent with increasing intensity of root pruning, while the tannin content was likely to be increased by the treatment.View full abstractDownload PDF (386K) -
Tsuguo HOSHINA, Shuji KOZAI, Masataka YAMASHITA, Kozo ISHIGAKI1979 Volume 1979 Issue 49 Pages 27-31
Published: June 30, 1979
Released on J-STAGE: February 05, 2010
JOURNAL FREE ACCESSThe utilization of the fertilized nitrogen in spring by tea plant was investigated using 15N labeled ammonium sulfate for three kinds of tea soils different in nitrogen behavior in soil, “Kuroboku” (derived from volcanic ash, humic allophane soil), “Shirasu” (derived from volcaniclastic material, non-welded and pyroclastic formated soil) and a mineral soil (derived from andesite).
“Shirasu” had lower abilities of nitrification and nitrogen absorption, compared with the others. But the amount of the absorbed nitrogen by the tea plant cultured in “Shirasu” was most. From such a reason, it was considered that NH4-N absorbed easily by tea plant was found more abundantly in Shirasu, even in four weeks after fertilizing ammonium sulfate by means of the beaker experiment, and that the tea cultured in the soil grew more.View full abstractDownload PDF (306K) -
Sadao NOHARA, Kazuyoshi ISHIGAKI1979 Volume 1979 Issue 49 Pages 32-41
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
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Muneyuki NAKAGAWA, Hirotsugu TAKAYANAGI, Toyomasa ANAN, Kiyoshi IWAASA ...1979 Volume 1979 Issue 49 Pages 42-46
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe relation between the palatability and flavor characteristics of green tea liquor was investigated using a specialist and a consumer panel group.
As the important characteristics for the palatability of liquor, the specialist group appreciated body, aroma and refreshing feeling, while the consumer group appreciated only refreshing feeling.
The specialist group had a tendency to prefer more astringent liquor in comparison with a consumer group.
It was appeared that the consumer group could not detect precise differences in body and aroma of liquor, and grade of green tea.
However, the specialist group may be possible to be affected by preconception of tea quality in organoleptic test of flavor characteristics.View full abstractDownload PDF (322K) -
Kosei WADA, Norio NAKATA, Yoshio HONJO1979 Volume 1979 Issue 49 Pages 47-55
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe green tea quality for the first crop of Kuritawase, Makinoharawase, Hatsumidori, Yutakamidori, Yaeho and Surugawase (early varieties), and Yabukita(a medium variety) as control was investigated, using the new shoots at tea fields in the suburbs of Makurazaki city, Kagoshima prefecture, in 1972.
1) The optimum plucking times of the new shoots were about on the 13th, 14th, 17th, 18th, 20yh, 24th and 26th of April for Kuritawase, Makinoharawase, Hatsumidori, Yutakamidori, Yaeho, Surugawase and Yabukita respectively.
2) The order of the tea quality was as follows from the result of the tes of least significant difference as to the score by the organoleptic test.
Surugawase=Yabukita>Kuri tawase>Yutakamidori>Yaeho=Maki noharawase>Hatsumidori.
3) Total scores of the appearance and the liquor of the made tea by the organoleptic test showed a tendency to decrease with the lower contents of the total nitrogen and water soluble nitrogen. Accordingly, the reason why the qualities of Yaeho, Makinoharawase and Hatsumidori were inferior to the others seemed to be these lower contents.
4) The clear correlation was not observed between the tea quality and amino acid or tannin content.
5) Surugawase, Kuritawase and Yutakamidori are recommened as suitable varieties in respect to the quality of made tea, and Kuritawase and Yutakamidori in respect to early production as early varieties in the warm region of sourthern Kyushu etc.View full abstractDownload PDF (438K) -
Hisashi TACHIBANA, Takayoshi SHOYAMA1979 Volume 1979 Issue 49 Pages 56-60
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe aim of this report is to present the relationships between the colorimetric measures and chlorophyll content per fresh weight of tea leaves, which is considered to have a great effect on the quality of tea leaves. Moreover, the applicability of the three ingredient values (L, a, b) in Hunter's colorimetric renotation system to the estimation of the chlorophyll content in green leaves was tested experimentally and statistically.
The results are as follows:
1. High correlations were found between the three ingredient values in Hunter renotation system and the amount of chlorophyll in tea leaves.
2. Significantly high coefficients of correlation were obtained between the chlorophyll content and Hue(b/a), Value(L) and Chroma (√a2+b2) respectively, which are known as three attributes of color; and as Chroma changed from bright to dim, the amount of chlorophyll increased gradually.
3. There was a high negative correlation between the amount of chlorophyll and the color difference (ΔE).
4. The multiple regression equation for estimating the amount of chlorophyll (Y) from the three ingredient values was given as follows:
Y=2.7754-0.0541L-0.1383a-0.1120b
Its multiple correlation coefficient was 0.838∗∗.View full abstractDownload PDF (359K) -
Shinichi HIROSE, Shigeyoshi TAMADA1979 Volume 1979 Issue 49 Pages 61-64
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSA method of determination of amino acids in tea was investigated by using high pressure liquid chromatography, after prior removal of the impurities from tea extract with milliporefilter.
Amino acids in tea were determined with 3.0-5.0% of coefficients of variation and 100±5% of recovery by this method.
Eighteen amino acids and 4 unknown compounds were detected but the secondary amine such as proline could not be detected and also the complete separation of threonine and serine was not accomplished by this method.View full abstractDownload PDF (203K) -
Shoji FUNAKOSHI1979 Volume 1979 Issue 49 Pages 65-69
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESS -
Mituo MANO, Shoji FUNAKOSHI1979 Volume 1979 Issue 49 Pages 70-77
Published: June 30, 1979
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (538K)
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