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Volume 1994, Issue 80
Displaying 1-11 of 11 articles from this issue
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Toru KUBOI, Masayuki KAJI1994 Volume 1994 Issue 80 Pages 1-8
Published: December 28, 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSCalluses originated from 8 cultivars and 4 strains of tea (Camellia sinensis L.) and tumor tissues of cv. "Yabukita" induced by Agrobacterium tumefaciens or A. rhizogenes were used to evaluate the effects of hormonal levels, illumination, and subculture intervals on growth rate. Growth of Agrobacterium induced tissues required neither naphthaleneacetic acid (NAA) nor benzyladenine (BA), whereas growth of "Yabukita" callus reached its maximum on B5 agar medium containing 1-10μM NAA and 1μM BA. By selecting fragile portion of callus tissue, "Yabukita"."Chinshindapan" and PKS47 calluses became highly proliferative. These cell lines showed more vigorous growth in B5 liquid medium than on the solid medium. Illumination reduced the growth of these cell lines. Highest growth rate of "Yabukita" cells was obtained when the cells were subcultured in liquid medium every 5th day. At the best condition, doubling time on fresh weight basis was 2.9. 2.3 and 4.0 days for "Yabukita". "Chinshindapan" and PKS47 cells, respectively. Such high rate of growth had not been reported to date for tea cells.View full abstractDownload PDF (1782K) -
Yoko ITO, Nobuyoshi NARISAWA1994 Volume 1994 Issue 80 Pages 9-12
Published: December 28, 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSIn naturally infected fields by Exobasidium vexans, a large number of basidiospores of E. vexans were found on the underside of young tea leaves of first crop and second crop. About 40 and 10% of the spores observed were germinated, and about 50% of germinated spores formed appressoria. The most of appressoria were formed on junctions between epidermal cells and a few of them were formed on the pore openings of stomata.
Some of appressoria on junctions between epidermal cells and pore openings of stomata germinated and then formed infection hypha penetrating into the host tissues. But, the formation of infection hyphae were very rare.View full abstractDownload PDF (1297K) -
Atsuko TAKEUCHI, Yusuke SAWAI, Shuichi FUKATSU1994 Volume 1994 Issue 80 Pages 13-16
Published: December 28, 1994
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe amounts of γ-aminobutyric acid (GABA), alanine, glutamic acid and aspartic acid are known to change drastically in the tea shoots under the anaerobic conditions. The influences of the temperature and the duration were examined in changes of the amino acids. The temperatures of 4, 25, 37°C did not affect the changes of the amino acids, except that the increased amount of GABA at 4°C was less than those at 25 or 37C. In the first three hours, it roughly seemed that the amounts of GABA and alanine were increased and those of glutamic acid and aspartic acid were decreased. Then, those of the amino acids remained almost constant. At one hour of the anaerobic conditions, those of the amino acids started to change. Therefore, the changes of the amino acids were indicated to start in one hour.View full abstractDownload PDF (199K) -
Atsuko TAKEUCHI, Yusuke SAWAI, Shuichi FUKATSU, Tetsuji SABA, Masataka ...1994 Volume 1994 Issue 80 Pages 17-21
Published: December 28, 1994
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSThe amounts of γ-aminobutyric acid (GABA) and alanine were remarkably increased in the tea shoots under the anaerobic conditions. In contrast, those of glutamic acid and aspartic acid were considerably decreased. The increase in the amount and rate of GABA were apparently less in the mature shoots than in the immature shoots. The decrease in the amount and rate of glutamic acid were also less. The activity of glutamic acid decarboxylase, that is GABA synthase, was evidently lower in the mature leaves than in the immature leaves. Therefore, it is suggested that the higher activity of glutamic acid decarboxylase in the immature tissues causes the more increase of GABA.View full abstractDownload PDF (273K) -
Tetsuhisa GOTO, Hideki HORIE, Yuki OZEKI, Hideaki MASUDA, Jiro WARASHI ...1994 Volume 1994 Issue 80 Pages 23-28
Published: December 28, 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSEighty-seven green tea samples including seven different types, Gyokuro, Matcha, Sencha, Bancha, Hojicha, Kamairisei-tamaryokucha and Mushisei-tamaryokucha were collected from the market and analyzed for their chemical constituents. The tea samples were analyzed for total nitrogen (TN), total free amino acids (FAA), tannin, caffeine, neutral detergent fiber (NDF) and ascorbic acid. The individual free amino acids, aspartic acid, asparagine, glutamic acid, glutamine, serine, arginine and theanine were also analyzed.
The contents of TN and FAA in Gyokuro and Matcha were higher than the contents of the other five types of teas including Sencha. Content of tannin in Sencha was higher than that in Gyokuro and Matcha. Among Sencha, Kamairisei-tamaryokucha and Mushisei-tamaryokucha, there are no significant differences in the six major chemical constituents analyzed. Bancha and Hojicha contain the same level of TN as lower grade Sencha. The content of NDF in Hojicha was extremely higher than any of other six types of teas.
There are significant differences in the contents of arginine and theanine between different grades of teas. It may be possible to use these two components as a indicator of the quality of green teas, as TN or FAA are currently used.View full abstractDownload PDF (318K) -
Yusuke SAWAI, Shuichi FUKATSU, Atsuko TAKEUCHI, Yoshimitsu YANASE, Min ...1994 Volume 1994 Issue 80 Pages 29-35
Published: December 28, 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSOn the test of tea infusion quality, infused leaves were previously removed from tea infusion by netted ladles. Recently infused leaves are pulled away from tea infusion by using tea strainer called "Netcup". The different strainers of three mesh sizes (18, 20, 40 mesh) are used on each contest of green tea, case by case.
On this report, a trial to unify the mesh size of tea strainer were investigated.
From the results of the organoleptic test of the taste of tea infusion and the analysis of the contents of chemical elements in tea infusion, the tea infusion which separate infused leaves by tea strainer of 18 mesh showed more similar quality to that of tea infusion by using the conventional tea netted ladles.
On the use of tea strainer, the adequate infusion periods of Fukamushi Sen-cha, Kabuse-cha, Gyokuro, and others were 4, 6, 7 and 5 min., respectively.View full abstractDownload PDF (327K) -
Kouji SASAKI1994 Volume 1994 Issue 80 Pages 37-41
Published: December 28, 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSA personal computer program was made for the total scoring of tea competition.This system im-proved in computation time and accuracy of the management work.View full abstractDownload PDF (215K) -
Yukikazu KURANUKI1994 Volume 1994 Issue 80 Pages 43-50
Published: December 28, 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (3781K) -
Tetsuhisa GOTO1994 Volume 1994 Issue 80 Pages 51-55
Published: December 28, 1994
Released on J-STAGE: December 03, 2009
JOURNAL FREE ACCESSDownload PDF (315K) -
1994 Volume 1994 Issue 80 Pages 63b
Published: 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (67K) -
1994 Volume 1994 Issue 80 Pages 63a
Published: 1994
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSDownload PDF (67K)
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