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Volume 1996, Issue 83
Displaying 1-7 of 7 articles from this issue
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Koji CHUTANI, Masatomo ITO1996 Volume 1996 Issue 83 Pages 1-8
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSGrowth and free amino acids content in new shoots of grafted tea plants were examined four to five years after transplanting in order to clarify the influences of rootstocks on growth and chemical constituents of the new shoots in scions. 'Yabukita' and 'Asatsuyu' were used as scion cultivars, and 'Meiryoku' and 'Komakage' as rootstocks. Rootstock cultivars affected the growth of the first flush, but not on the time of sprouting. Apparent stimulation of new shoot growth was observed in case of rootstock 'Meiryoku' as compared to the other combinations. Contents of total nitrogen and free amino acid in new shoots were the highest in case of rootstock 'Komakage', followed by the own root and rootstock 'Meiryoku'. A distinctive feature of rootstock 'Komakage' was unusually high content of arginine in the new shoots. These results were not originated from the difference in speed of lignification of new shoots observed among the cultivars.
From these results, it was concluded that the chemical constituents in new shoots of glafted tea plants would be inflenced by the characteristics of the rootstock cultivars.View full abstractDownload PDF (444K) -
Yuko YOSHIDA, Masaaki KISO, Hitoshi NAGASHIMA, Tetsuhisa GOTO1996 Volume 1996 Issue 83 Pages 9-16
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe levels of the major chemical constituents in new shoots of tea trees were measured during their development. The first sprouts of three tea cultivars were analyzed from 1993 through 1995 for total nitrogen, caffeine, tannin, L-ascorbic acid, (-)-epicatechin (EC), (-)-epicatechin gallate (ECg), (-)-epigallocatechin (EGG), (-)-epigallocatechin gallate (EGCg) and (+)-catechin. Total nitrogen, caffeine and tannin decreased during the growth of new shoots. L-ascorbic acid also tended to decrease with the shoot growth, but notably decreased after rainfalls irrespective of the cultivar, and levels restored after successive sunny days. During the early growth stage, the levels of EC and EGC were slightly increased. However, the levels of ECg, EGCg and catechin were significantly lower as the new shoots developed.View full abstractDownload PDF (351K) -
Katsunori KOHATA, Hideki HORIHE, Toshihiro MUKAI, Shuichi FUKATSU1996 Volume 1996 Issue 83 Pages 17-20
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSWhite powdery substance found on stored Ten-cha was identified as caffeine for the first time by Fourier-transfer infrared (FT-IR) microspectrometry.View full abstractDownload PDF (1125K) -
Tetsuhisa GOTO, Hitoshi NAGASHIMA, Yuko YOSHIDA, Masaaki KISO1996 Volume 1996 Issue 83 Pages 21-28
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSEighty-five samples of commercially available Japanese green teas were assayed for caffeine and the following eight catechins;epicatechin (EC), epigallocatechin (EGC), epicatechin gallate (ECg), epigallocatechin gallate (EGCg), catechin (C), gallocatechin (GC), catechin gallate (Cg), and gallocatechin gallate (GCg). The tea samples were derived from the following types of tea; Gyokuro, Matcha, Sencha, Bancha, Hojicha, Kamairisei tamaryokucha, and Mushisei tamaryokucha. The total catechin content ranged from 9 to 18% except Hojicha and the caffeine content ranged from 2 to 4% of dry tea leaf. Four major catechins, EC, EGC, ECg, and EGCg, and caffeine were found in nearly all of tea, although some of the Hojicha samples did not have quantititative levels of EC. In addition, four catechins, C, GC, Cg and GCg, were detected in some samples.
Gyokuro and Matcha, both of which are produced from leaves grown under a sunshade, contained more caffeine and less catechins compared to the other types of teas. In general, the higher grade teas contained more caffeine and the lower grade teas contained more catechins. More than half of total catechins contented in the teas was EGCg. The combined contents of EGC and EGCg comprised approximately 80% of total catechin content regardless of the tea type. The level of the free type catechins, EC and EGC, was less than half of the contents of ester type catechins, ECg and EGCg, in Sencha and the tamaryokuchas and less than one-third of ester type catechins in Gyokuro and Matcha. The level of catechins was much lower in Hojicha tea than in the other six types and the catechins composition was also different;probably due in part to the roasting of the tea during processing.View full abstractDownload PDF (442K) -
Hideki HORIE, Katsunori KOHATA, Toshihiro MUKAI, Ine AMANO, Tetsuhisa ...1996 Volume 1996 Issue 83 Pages 29-36
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSNational tea competition was held in Mie Prefecture in 1994. Major tea components (total nitrogen, total free amino acids, tannin, caffeine, ascorbic acid and seven major individual amino acids) in the prized teas ; Gyokuro, Ten-cha, Kabuse-cha, Ordinary Sen-cha, Fukamushi Sen-cha, Mushisei Tamaryoku-cha and Kamairisei Tamaryoku-cha, at the competition were analyzed. The average contents of total nitrogen of these teas were 7.23 %, 7.07 %, 6.78 %, 7.12 %, 6.65 %, 6.89 % and 6.23 %, respectively. These teas contained much higher levels of total nitrogen, caffeine and individual amino acids than the teas in the market.View full abstractDownload PDF (473K) -
Toshio HARA1996 Volume 1996 Issue 83 Pages 37-39
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSThe drying method in air oven at 120°C for onehour was recommended as an improved determination method of the moisture content without grinding of the tea.
The values determined by this method agreed with those by the standard method determined at 110°C for 5 hr. By this method, the tea moisture was determined more quickly than the standard method.View full abstractDownload PDF (137K) -
Tsuruyoshi FURUNO1996 Volume 1996 Issue 83 Pages 41-46
Published: July 31, 1996
Released on J-STAGE: July 31, 2009
JOURNAL FREE ACCESSFor the breeding of varieties resistant to tea gray blight caused by Pestalotiopsis longiseta (Spegazzini) Dai et Kobayashi, varietal differences of resistance to the fungus were investigated in 195 cultivars and genetic resources of tea. The resistance to the disease was classified into 5 grades from high resistance to hight susceptibility based on the rate of formation and the size of zonate spot lesions.
In resistance to tea gray blight, most of the Japanese local varieties were resistant, but some cultivated varieties and breeding lives such as 'Sayamamidori, Yabukita, Toyoka, Hokumei, Asatsuyu, Natsumidori, Okumusashi' and 'Saemidori' for green tea were susceptible or slightly susceptible.
The Japanese local varieties were almost susceptible, China type plants were the middle susceptible and Assam hybrids were slightly susceptible.View full abstractDownload PDF (324K)
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