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Volume 1988, Issue 68
Displaying 1-9 of 9 articles from this issue
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Yoriyuki NAKAMURA1988 Volume 1988 Issue 68 Pages 1-7
Published: December 01, 1988
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe effects of four different auxins, that isindolebutyric acid (IBA), napthaleneacetic acid (NAA), indoleacetic acid (IAA) and 2, 4 -dichlorophenoxy acetic acid (2, 4-D), on callus induction and differentiation of root from stem segment culture of Camellia sinensis (L.) 0. Kuntze were investigated.
(1) The activities of four different auxins for callus induction, judging from both of the callus induction rate and the callus size, were higher in order of 2, 4-D > IBA > NAA > IAA in the case of low concentration (0.001-1.0 mg/l), while of NAA = IBA> IAA > 2, 4-D in the case of high concentration (more than 10.0mg/l) .
(2) In case of root differentiation, judging from both of the differentiation rate and number of root formed, auxin's effects were higher in order of IBA≥NAA > IAA > 2, 4-D. Root differentiation rate was about 80% or the application of the optimum concentration of IBA and NAA, however scarecely observed in the case of 2, 4-D.
(3) When the both stem segments of cv. Yabukita and cv. Fujimidori were incubated with different strength of NAA, the callus induction rate was higher in Fujimidori than in Yabukita in broad range of NAA concentration tested. However root differentiation in Yabukita was better than in Fujimidori in broad range of NAA concentration, in spite of the optimum concentration of NAA was different in both cultivars.View full abstractDownload PDF (368K) -
Examination on Anaerobic Treatment ConditionKatsuhiro HAKAMATA, Norio NAKADA, Toshihiro MUKAI, Hirokazu FUKUSHIMA, ...1988 Volume 1988 Issue 68 Pages 8-13
Published: December 01, 1988
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSIn order to improve the aroma and taste of anaerobically treated tea (GABA rich tea or Gabaron tea), the conditions for the anaerobic treatment (temperature : 10, 20 and 30°C, time : 0 to 40 hours) were examined.
(1) The content of γ-aminobutyric acid (GABA) showed a rapid increase during the early stage of the anaerobic treatment of tea leaves at every temperatures. However this tendency became remarkable with an increase in the temperature.
Namely, the GABA content reached 75% of the maximum level within 2 hours, 5 hours and 10 hours at 30°C, 20°C, and 10°C respectively.
(2) The qualities of the Gabaron tea were lowered with an increase in the period of the anaerobic treatment and with an increase in the treating temperature. A particularly offensive odor caused by the anaerobic treatment was observed by carrying out the treatment at 10°C for 30 hours or longer, at 20°C for 15 hours or longer, or at 30°C for 5 hours or longer.
(3) It was estimated that the GABA content might be elevated while minimizing the deterioration of the qualities of the tea by carrying out the anaerobic treatment at l0°C for 15 to 20 hours, at 20°C for 5 to 10 hours or at 30°C for 2 hours.
(4) It was pointed out that the tea leaves should be steamed as soon as possible after the anaerobic treatment, in order to prevent the deterioration of the qualities thereof.View full abstractDownload PDF (261K) -
Norio NAKADA, Toshio HARA, Keiichi ISOGAYA, Masachi URUSHIBATA1988 Volume 1988 Issue 68 Pages 14-21
Published: December 01, 1988
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSRecently, the utilization of far-infrared radiation technique attracts extensive attentions on the food processing field.
In this experiment, the firing processing of green tea was carried out by using some firing machines of tea equiped the far-infrared radiation system.
(1) Green tea was fired uniformly by using farin frared ray, but the thin layer feeding of tea in the machine and the turn-over treatment of tea during firing were needed for the uniform firing of tea.
(2) For far-infrared firing, a firing machine of intermittent vibrating conveyar type was better for getting desirable firing of tea than that of rotary drum type. The former could control lasier the firing temperature and the firing time was shorter than the latter.View full abstractDownload PDF (390K) -
Kosei WADA, Norio NAKADA, Yoshio HONJO, Saneyuki KAYUMI, Fumio OKADA1988 Volume 1988 Issue 68 Pages 22-32
Published: December 01, 1988
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe quality of green tea produced in Kagoshima Pref, is usually inferior to that of Shizuoka's. The reason why it is may be lower color score of Kagoshima tea than that of Shizuoka.
In this report, the relationship between quality of green tea produced in warm area and chlorophyll content in tea was discussed under several environmental and processing conditions.
(1) Chlorophyll content was high in the green tea made from shaded leaves and light green colored tea. On the other hand, chlorophyll content in dark-green or yellowish-brown colored tea was low.
(2) Nitrogen fertilizer raised chlorophyll content in tea leaves and the organoleptic scores. Plucking times did not affect the tea quility. Deep skiffing is not necessarily good for tea quality. The color of green tea made from the shoots which were grown under less nitrogen fertilizer before the second flush was particularly inferior.
(3) Chlorophyll content in shoots was higher in green colored cultivars than in yellowish-green colored ones. The organoleptic test scores were also superior in the former than the latter.
(4) Steam-heat duration, pneumatic amount of air and air temperature during the processing of green tea influenced the color of green tea obtained. Forty to fifty seconds of steam-heat, higher pneumatic and lower air temperature produced favourable color of green tea.View full abstractDownload PDF (502K) -
QIUER Wu, Hiroshi HORITA1988 Volume 1988 Issue 68 Pages 33-36
Published: December 01, 1988
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSGC and GC-MS analysis were performed on six kinds of selected Fujian oolong teas and thirty major components identified were analyzed.
There were many differences in volatile components and their relative contents depending on the different tea processing techniques between southern and northern Fujian, rub-withering technique of the oolong tea in southern Fujian and sun-withering technique of the oolong tea in northern Fujian. The results indicated that rub-withering was more helpful to the formation of volatile components of higher boiling points.
There existed differences in the relative content of volatile components between rough and refined teas of the same tea cultivar. Both the first and the second classes of rough tea have larger quantity of total essential oil than the respective classes of refined tea and rather large changes are taken place in the process of refinement.
Different grades of tea of the same cultivar, evaluated by sensory test, have different content of volatile components. The contents of the total essential oil and volatile components of high boiling points of the first class teas were higher than that of the second class teas in both rough and refined teas.View full abstractDownload PDF (218K) -
Satoshi AOKI1988 Volume 1988 Issue 68 Pages 37-39
Published: December 01, 1988
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSFive grams of mature leaves of Camellia sinensis (A 6, Kan 6, Ck 17, Cp 1, Yabukita, and Yamatomidori) and C. taliensis were homogenized in a Tris buffer in liquid nitrogen. Crude chloroplast preparations were resolved in CsC1-ethidium bromide solution and centrifuged by 45000 rpm for 36 hr. Chloroplast DNA fractions were recovered and digested by a restriction endonuclease, BamHI. After the cleaved fragments were electrophoresed on agarose gel, they were transferred to a nitrocellulose membrane and hybridized with 32P-tabacco chloroplast DNA.
BamHI digestion in C. sinensis chloroplast DNA produced at least 22 fragments and the total length was appoximately 130 Kbp. C. sinensis had two unique fragments (6.2 and 3.6 Kbp) but C. taliensis did not. One of the hybrid of Assam varieties, A 6 also seemed not to have a fragment of 3.6 Kbp. These results indicate that the measurement of restriction fragment patterns of chloroplast DNAs in Camellia is useful for a genetic analysis.View full abstractDownload PDF (1108K) -
Norio NAKADA, Katsuhiro HAKAMATA, Toshihiro MUKAI, Hirokazu FUKUSHIMA1988 Volume 1988 Issue 68 Pages 40-42
Published: December 01, 1988
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe effects of heating on the qualities of anaerobically treated tea (gabaron tea) were examined by using a heated-air circulating type electric thermostat dryer.
(1) Although both of the color of made tea and liquor were somewhat lowered, the offensive odor specific to gabaron tea was decreased and the taste was improved by heating the tea at 110 to 120 °C for 30 minutes.
(2) On the other hand, the aroma and taste of the crude tea became similar to those of hoji-cha by heating the tea at 130 to 140°C for 30 minutes.
(3) The decreases in the γ-aminobutyric acid content caused by heating at 120°C and 140°C corresponded to 20% and 60%, based on the initial γ-aminobutyric acid content, respectively.View full abstractDownload PDF (132K) -
1988 Volume 1988 Issue 68 Pages 43-46
Published: December 01, 1988
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (244K) -
1988 Volume 1988 Issue 68 Pages 47-49
Published: December 01, 1988
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (152K)
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