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Volume 1982, Issue 55
Displaying 1-16 of 16 articles from this issue
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Satoshi AOKI, Aogu NAKAYAMA1982 Volume 1982 Issue 55 Pages 1-6
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSEffects of deep pruning and root pruning of mature tea plants on the growth and chemical components of shoots were investigated.
Young plants, which were planted in 1977 and mature plants, which were planted in 1969 were used. Mature plants were heavily pruned in 1977, followed by pruning to the height of 20 cm (1979) and 25 cm (1980) after the plucking of first flush (deep pruning), and each west and east side of their roots, which distributed within 30 cm below the ground were cut in 1977 and 1978, respectively (root pruning).
By deep pruning, the shoots did not turn banjhi like those of young plants. Moreover, the shoot length of deep pruned plants was longer than that of young plants, and also leaf weight and leaf areal weight were heavier. The shoots after root pruning grew as those of mature plants, but leaf weight was as heavy as that of deep pruned plants.
By deep pruning and root pruning, content of tannin in shoots was lowered and the contents of free amino acids and total nitrogen increased compared to mature plants.
Organoleptic quality (flavor and taste) of primary heating tea produced from deep pruned plants was superior to that of mature plants. As for root pruning, tea was superior in taste but flavor was the same as that of mature plants.View full abstractDownload PDF (337K) -
Satoshi AOKI1982 Volume 1982 Issue 55 Pages 7-10
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSTo determine the role of the resources of mother stems and roots in the growth of the first flush of tea, ' changes in the content of total available carbohydrate (TAG) of these organs after shoot removal were investigated.
One-year old clonal tea plants (Camellia sinensis (L) O. Kuntze cv. Yabukita) grown on a nursery bed were used.
With the removal of all new shoots containing axillary buds befor the time of bud opening or at the stage of three leaves and a bud development, the decrease of TAC content of mother stems reduced. But the TAC content of roots steadily decreased, which magnitude was less than that of unplucked plants.
With the removal of apical shoots at the stage of three leaves and a bud development, the decrease of TAC content of mother stems also reduced. After the opening of axillary buds, their content decreased. TAC content of roots decreased irrespective of the presence of apical shoots. With the development of axillary shoots, TAC contents of mother stems and roots decreased more rapidly than those of unplucked plants.
These results indicate that the changes in TAC content of mother stems are highly correlated with the growth of the first flush, but the TAC of roots seems to be consumed in roots themselves.View full abstractDownload PDF (275K) -
Comparison of the Characteristics of New Shoots between Flat and Hillside Tea Field in Highland AreaMasatomo ITO, Shigeo OKUMURA1982 Volume 1982 Issue 55 Pages 11-20
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
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Mitsuaki KARASUYAMA, Jun MATSUMOTO, Tetsuo FUJISHIMA1982 Volume 1982 Issue 55 Pages 21-29
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe optimum nitrogen fertilities in tea fields for the yields and the qualities of tea leaves in summer were studied by combining the manuring times and the grades of nitrogen concentration. The results obtained were summarized as follows.
With increasing nitrogen concentration in soil from the middle of February, the nitrogen contents of new shoots and old leaves, and yields of 2nd and 3rd crop were increased. And tannin contents of those were decreased, and qualities of green tea were improved.
But in the case of the increasing nitrogen concentration from the middle of May, yields, qualities and chemical components of 2nd and 3rd crop were not improved. On the other hand, in the case of increasing that from the early of September, the effects mentioned above on tea leaves were as much as those from the middle of February. Therefore, we considered that it was not necessary to increase nitrogen concentration from the September for the 2nd and 3rd crop.
From the average of nitrogen concentration measured practically during the experimental period, the optimum nitrogen concentration for the yields and the qualities of tea leaves in summer were estimated to be about 12 mg per 100 g of dry soil in autumn, and about 30 mg in spring and summer, respectively.View full abstractDownload PDF (597K) -
Tsuguo HOSHINA, Shuji KOZAI, Yoshio HONJO1982 Volume 1982 Issue 55 Pages 30-36
Published: June 01, 1982
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe amounts of fallen leaves and skiffing materials (tea organic residues) and there-absorption of the nitrogen contained in those by a tea plant were studied with 15N as a tracer.
The fallen leaves and the skiffing materials in a mature tea garden were estimated to be about 5-12 t/ha/y on a dry weight basis and contained about 150-320 kg of nitrogen. The mineralization of the fallen leaves in soil was influenced by temperature and soil pH. The amount of the nitrogen released with the decomposition of the leaves increased with the rise levels of temperature (35°C>15°C>3°C) and soil pH (6, 7>4.5). The fallen leaves mixed with soil was mineralized more rapidly than those placed on soil surface. The higher the C/N ratio, the smaller the amount of the nitrogen mineralized. There was, however, an exception that a rootlet, which had higher C/N and W-TN/T-N ratios than an old leaf, was mineralized more rapidly than an old leaf. The mineralization was accordingly considerd to be affected not only by C/N ratio, but also by W-TN/T/N ratio.
A 15N-labeled tea organic residue was decomposed in soil and the nitrogen was reabsorbed by a tea plant. Approximately 29-32% of the nitrogen contained in the rootlet or slender root was re-absorbed, while 13% of the nitrogen in the old leaf was done.
As a result of these experiments, it became evident that defoliation, skiffing and pruning materials and roots cut off by deep plowing would play an important role in the nitrogen cycle in a tea garden.View full abstractDownload PDF (483K) -
Tojiro TSUSHIDA, Tadakazu TAKEO1982 Volume 1982 Issue 55 Pages 37-42
Published: June 01, 1982
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe concentration of cytokinin in the roots increased before sprouting of new shoots, and gradually decreased after sprouting. The amount of cytokinin in the roots reached to the highest value at the just sprouting stage.
It was clarified by sephadex LH 20 column chromatography and polyvinyl-pyrolidone column chromatography that the fraction A extracted by n-butanol from basic aqueous soluiton of the root homogenate had at least three kinds of cytokinin-like substances. Rfs of the main cyto-kinin-like substances found in the root extract on paper chromatogram and thin-layer chromatogram were same as those of zeatin. The UV spectrum of the purified substance had a maximun absorption at 268 nm and coincided with that of zeatin.View full abstractDownload PDF (213K) -
Toshio SHIMOTOKU, Hiromi ICHIKAWA, Yoyomasa ANAN, Hirotsugu TAKAYANAGI ...1982 Volume 1982 Issue 55 Pages 43-50
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSA small survey was made on brewing conditions of green teas usually performed by consumers, using several kinds of green teas. On the basis of the results, the brewing conditions of weak cup and strong cup were selected for the following study.
Using five kinds of green teas, Gyokuro, Sencha, Ban-cha, Hoji-cha and Kamairi-cha, the tea infusions were prepared on the brewing conditions of weak, strong and tasty cup, of which brewing condition was settled by Research Group of Green Tea Brewing. The contents of soluble matter, total nitrogen, tannin, amino acids, reducing sugars, caffeine, ascorbic acid, phosphorous, potassium, calcium and magnesium in those infusions werw analyzed and compared with the contents in original teas.
The results were as follows.
(1) The extraction rates of ingredients in the tea infusion on brewing condition of tasty cup were similar to those on brewing condition of strong cup, but those on brewing condition of weak cup were low as compared with them.
(2) The extraction rates of amino acids and ascorbic acid were relatively high, and those of tannin and calcium were ralatively low.
(3) The amounts of amino acids and ascorbic acid in 100 ml of infusions of Gyokuro and high grade Sen-cha were considerably larger than those of low grade Sen-cha and Bancha, while the amounts of tannin, reducing sugars and caffeine were relatively similar betweenthem.View full abstractDownload PDF (511K) -
Yutaka KOIZUMI, Tomoyuki FUKUCHI, Atsushi MURAKAMI1982 Volume 1982 Issue 55 Pages 51-62
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSConcentrations of dust, mainly composed of tea dust, in the tea-refining factories were measured, and some countermeasures for preventing dust were discussed. Using 6 kinds of apparatuses, the concentrations were measured at 6 factories in Shizuoka prefecture. The apparatuses were a High volume air sampler, a Low volume air sam pier, a personal air sampler, a digital dust counter, a particle size analyzer and a dust counter.
The concentrations of dust were strongly influenced by the operating condition of the factory, the measuring point in the factory or the used apparatus. The maximum concentration of dust observed by a High volume air sampler (in a dust sink) was 11.37 mg per ma of air (0°, 1 atm). Average sizes of dust caught on a glass filter by the High volume air sampler were from 1.1 to 2.1 μm, and in a dust sink from 3.0 to 6.5 μm.
Screens, winnowers, charging pits and discharging pits were main dust sources, and especially screens raised much dust. About 60 to 70% of dust caught in a dust sink of the High volume air sampler were smaller than 5 μm in size. Those small dust was easy to diffuse all over the factory.
In order to remove dust, two types of dust collectors, a bag-filter and a cyclone type collector, were generally applied but complete dust removal has not been accomplished by the collectors. The most effective method for preventing dust is to cover the openings of dust-raising machines, screen surface and pits. It is necessary to join the screens to dust collectors. Bag-filter type collectors are superior to cyclone type collectors in the capture of small dust, whereas cyclone type collectors are of advantage to the cost and maintenance of an equipment. It is necessary to design the more effective cyclone type dust collector of tea-dust, and to study the operating condition of it.
There is little data on the influence of tea-dust on human health. Nevertheless, there is an opinion that tea-dust may be harmful to worker's health, because small dust less than 5 μm is easily inhaled into lungs. It is to be desired, therefore, that effective countermeasures for dust prevention and safty standards are definitely decided.View full abstractDownload PDF (4024K) -
Shozi SAWAMURA, Takeo MASUZAWA1982 Volume 1982 Issue 55 Pages 63-67
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
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Thermal Efficiency of Primary Drying Tea RollerHitoshi YOSHITOMI, Fujio NAKANO, Hiroshi TAKIYA, Katsuhiro SUZUKI, Sab ...1982 Volume 1982 Issue 55 Pages 68-79
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe heat flow and the thermal efficiency of a primary drying tea roller were examined in order to use as data for energy reduction in tea manufacture, and the results were as follows.
1) The experiments were designed to operate the roller under five different conditions in the combination of air temperature and air quantity. The required heat for the primary rolling process and the thermal efficiency did not change signi-ficantly in the range of these experimental conditions.
2) The required heat was calculated to be 1000 kcal/kg-green leaves and 33% of it was used as the heat of evaporation. The main heat losses were exhaust loss from a roller (34%) and that from a chimney (19%).
3) Thermal efficiencies were 69.0% on the furnace and 46.5% on the primary drying tea roller, and overall efficiency was 32.3%.View full abstractDownload PDF (661K) -
Shinzô TANAKA1982 Volume 1982 Issue 55 Pages 80-82
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSGreen tea infusion was fractionated into 6 fractions by successive extractions with 3 kinds of solvents (chlorofom, ethyl acetate and n-butanol) and by use of cation and anion-exchanger columns. The aqueous solution of a single fracfion or the combined solution of 2 or 3 fracfions was heated at 80°C for 20 hours, and the degree of browning of the heated solution was examined by measurement of the absorbance at 450nm.
The ethyl acetate fraction showed the most remarkable browning, followed by the n-butanol fraction. The browning of both the fractions comprised about 50% of the whole browning of tea infusion. When the cationic fraction was added to the ethyl acetate fraction, the browning of this mixture increased to about twice that of the ethyl acetate fraction alone. The mixture of the ethyl acetate, the n-butanol and the cationic fractions took part in above 90% of the browning of tea infusion.View full abstractDownload PDF (158K) -
Yoshirô MUKASA, Takeo MASUZAWA1982 Volume 1982 Issue 55 Pages 83-92
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
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The Japan Tea-Technicians' Association: Introduction of Technical Prizes for Research Investigations1982 Volume 1982 Issue 55 Pages 93-95
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
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1982 Volume 1982 Issue 55 Pages 105-120
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
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1982 Volume 1982 Issue 55 Pages 120-135
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
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1982 Volume 1982 Issue 55 Pages 135-150
Published: June 01, 1982
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (1071K)
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