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Volume 1991, Issue 73
Displaying 1-4 of 4 articles from this issue
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On the Yield of the 1st and 2nd Crops in the 4th year after Transplanting (Group 1)Hagio TORIMARU, Yasumoto FUCHINOUE1991 Volume 1991 Issue 73 Pages 1-15
Published: June 10, 1991
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSOn the tea bushes four year afer transplanting, yields of 1st and 2nd crops were compared among 13 major cultivars at Mizobe, Kagoshima in 1990. Susceptibility to frost injurry was also examined.
In 1990, several times of frost were recorded after the bud opening of 1st crop. Early budding cultivars such as 'Yutakamidori' 'Asatsuyu' 'Yamakai' 'Asahi' and 'Ujihikari' were severely damaged by the frost. Late budding cultivars, however, were resistant.
Among the tested cultivars, results of relative earliness to the optimum plucking time were the same as those previously reported elsewhere, except for 'Yutakamidori' which reached the plucking time five days later than expected.
In experiment I where two-year-old seedlings were transplanted, 'Kanayamidori' showed the greatest yield among the cultivars in both 1st and 2nd crops. 'Yutakamidori' exhibited significantly lower yield than the others in 1st crop. This was due to the frost injury.
In experiment I where one-year-old seedlings were transplanted, 'Sayamakaori' 'Goko' 'Yabukita' and 'Okumidori' showed greater yield than the others in 1st crop. Among the four cultivars, however, number of opened leaves on a plucked shoot was different. This seems to be important for analyzing the yield component in future. In 2nd crop, 'Sayamamidori' and 'Yabukita' were superior than the others with respect to the yield. 'Komakage' and 'Ujihikari' showed the least yield among the cultivars in both 1st and 2nd crops.
Concerning the relative yield of the 13 varieties, the resluts obtained in the present experiment were mostly the same as those previously reported from other area of Japan.View full abstractDownload PDF (3520K) -
Tadahiro NAGATA, Shinsuke SAKAI1991 Volume 1991 Issue 73 Pages 17-22
Published: June 10, 1991
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSIn order to clarify the physiological states of water in tea leaf from winter to the first crop season, we determined relaxation time T2 of water in tea leaves by nuclear magnetic resonance spectroscopy. The spectra for T2 measurement had been used to obtain information on water mobility and rations of free and bound water.
In the case of circadian rhythms in the first crop season, an amplitude of the free water ratio was greater than that of water content. The relative order of free water ratio was bud > new leaf > overwintered leaf. The results show that the physiologically active part contain a large amount of free water. The free water ratio of overwintered leaf decreased in daytime and increased at night. The free water ratio of buds was the highest in the morning and decreased at night.
In the case of seasonal change, both the water content and the free water ratio of buds increased from early March to early May.There was little change in the both figure of overwintered leaf from
December to March. However, the free water ratio lessened in May. It is suggested that the changes in the free water ratio derived from the physiological role of leaf and the retention of water in tea plants.View full abstractDownload PDF (299K) -
1991 Volume 1991 Issue 73 Pages 23-29
Published: June 10, 1991
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSApplication of microwave heating to the steaming process (blanching) of green tea manufacture was studied. The apparatus (NJE-6010) has microwave power units of maximum 4.8kW(1.2kW × 4) at 2450MHz and a 50cm wide teflon-coated glass fiber belt conveyor, which moves at a speed between 0.3 and 1.8 m/min.
Since blanching by microwave heating generally brought about drying of green leaves (loss of weight 20-50%), crude tea manufactured from the blanched leaves was a little short of twist and its aroma and taste was slightly light.
The quality of crude tea which manufactured from blanched leaves heated by microwave under the appropriate condition (48-75 second of irradiation time at 4.8 kW power), was superior both color of made tea and color of liquor, and the quality of crude tea was almost the same that of conventionally steamed tea.
This crude tea contained as much main amino acids, caffeine, tannin, ascorbic acid, and aroma compound as crude tea of steaming method.
In conclusion microwave heating could be employed as an alternative method to the steaming process of green tea manufacture.View full abstractDownload PDF (421K) -
Toshihiro TANAKA, Tsutomu IWAKURA, Hirofumi YAMANAKA, Ryo TAKESAKI, To ...1991 Volume 1991 Issue 73 Pages 31-38
Published: June 10, 1991
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSEffects of skiffing time from autumn to spring on the growth of new shoot and quality of the 1st crop of tea plant were investigated, on two cultivars 'Yabukita' and 'Yutakamidori' in Southern Kyushu.
1) As the skiffing time advanced, the amount of skiffed shoot decreased 'Yutakamidori', but not on 'Ya-bukita'.
2) The earlier the skiffing time after early October, the earlier the plucking time of 1st crop. Furthemore. the latter the skiffing time, the less the number of plucked shoot. This tendency was more clear on 'Yu-takamidori' than 'Yabukita'.
3) On 'Yutakamidori', by the skiffing during early to mid October, the yield of 1st crop increased as compared to usual skiffing time (late October). In the case of 'Yabukita', the maximum yield was obtained by the skiffing both during late September to mid October and during mid to late March.
4) Both on 'Yabukita' and 'Yutakamidori', the quality of made tea was less affected by the skiffing time. but skiffing at March markedly lowered the quality.
5) In regard to the quality of made tea. the skiffing at autumn was best. followed by winter and spring.
6) From these results. it was concluded that the skiffing during early to mid October which was earlier than usual skiffing time would increase the yield of 1st crop without lowering the quality of made tea. The mean air temperature of 20°C might be available for the criterion of optimum skiffing time.View full abstractDownload PDF (512K)
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