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Chagyo Kenkyu Hokoku (Tea Research Journal)最新文献

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Estimating Tea Yield Using Multirotor-type UAV Remote Sensing 利用多旋翼无人机遥感估算茶叶产量
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2020-06-30 DOI: 10.5979/cha.2020.129_27
Ayuko Kameyama
{"title":"Estimating Tea Yield Using Multirotor-type UAV Remote Sensing","authors":"Ayuko Kameyama","doi":"10.5979/cha.2020.129_27","DOIUrl":"https://doi.org/10.5979/cha.2020.129_27","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126301979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Early Winter Subfreezing Temperature Events and High Soil Moisture Content on the Occurrence of Bark Split Frost Injury in Tea Plants 早冬低温事件和高土壤含水量对茶树树皮裂霜害发生的影响
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2020-06-30 DOI: 10.5979/cha.2020.129_3
A. Takahashi, K. Nakajima
{"title":"Effects of Early Winter Subfreezing Temperature Events and High Soil Moisture Content on the Occurrence of Bark Split Frost Injury in Tea Plants","authors":"A. Takahashi, K. Nakajima","doi":"10.5979/cha.2020.129_3","DOIUrl":"https://doi.org/10.5979/cha.2020.129_3","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"104 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127145965","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Relationship between Sencha Evaluation in the Competition and its Components Including Amino Acids, Catechins, Theogallin, Gallic Acid, and Caffeine 煎茶评价与氨基酸、儿茶素、茶没食子素、没食子酸和咖啡因的关系
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2020-06-30 DOI: 10.5979/cha.2020.129_11
Akinori Kozaki, A. Yamamoto, Y. Saeki
{"title":"Relationship between Sencha Evaluation in the Competition and its Components Including Amino Acids, Catechins, Theogallin, Gallic Acid, and Caffeine","authors":"Akinori Kozaki, A. Yamamoto, Y. Saeki","doi":"10.5979/cha.2020.129_11","DOIUrl":"https://doi.org/10.5979/cha.2020.129_11","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134390816","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Relationship between Sencha Evaluation in the Competition and its Inorganic Elements 竞赛中煎茶评价与无机元素的关系
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2020-06-30 DOI: 10.5979/cha.2020.129_19
Akinori Kozaki, A. Yamamoto, Y. Saeki
{"title":"Relationship between Sencha Evaluation in the Competition and its Inorganic Elements","authors":"Akinori Kozaki, A. Yamamoto, Y. Saeki","doi":"10.5979/cha.2020.129_19","DOIUrl":"https://doi.org/10.5979/cha.2020.129_19","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"35 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133720441","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
A Lightweight Tea-Field-Management Machine that can be Carried by Light Trucks 一种可由轻型卡车运输的轻型茶园管理机
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-12-31 DOI: 10.5979/cha.2019.128_9
Noriyoshi Nakamura, S. Nomura, Takeshi Hirano, Fumiko Yamaguchi, Shinsuke Araki, Masatsugu Kamei, Kazuya Nonaka, Tomonari Takaki, Kazuhito Kugimoto, Kenji Tokushige, Toshihiko Higashijima
{"title":"A Lightweight Tea-Field-Management Machine that can be Carried by Light Trucks","authors":"Noriyoshi Nakamura, S. Nomura, Takeshi Hirano, Fumiko Yamaguchi, Shinsuke Araki, Masatsugu Kamei, Kazuya Nonaka, Tomonari Takaki, Kazuhito Kugimoto, Kenji Tokushige, Toshihiko Higashijima","doi":"10.5979/cha.2019.128_9","DOIUrl":"https://doi.org/10.5979/cha.2019.128_9","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"163 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132841100","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Mouthfeel of mactha from the Viewpoint of Particle Size and a Texture 从粒度和质地的角度看马沙的口感
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-12-31 DOI: 10.5979/cha.2019.128_31
S. Sawamura
{"title":"The Mouthfeel of mactha from the Viewpoint of Particle Size and a Texture","authors":"S. Sawamura","doi":"10.5979/cha.2019.128_31","DOIUrl":"https://doi.org/10.5979/cha.2019.128_31","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114295060","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
2019年度日本茶業学会研究発表会講演題目 2019年度日本茶業学会研究発表会講演題目
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-12-31 DOI: 10.5979/cha.2019.128_37
{"title":"2019年度日本茶業学会研究発表会講演題目","authors":"","doi":"10.5979/cha.2019.128_37","DOIUrl":"https://doi.org/10.5979/cha.2019.128_37","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130604418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Genetic resources of tea in Japan: History and new direction in research 日本茶叶遗传资源:历史与研究新方向
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-12-31 DOI: 10.5979/cha.2019.128_1
F. Taniguchi
{"title":"Genetic resources of tea in Japan: History and new direction in research","authors":"F. Taniguchi","doi":"10.5979/cha.2019.128_1","DOIUrl":"https://doi.org/10.5979/cha.2019.128_1","url":null,"abstract":"Since the Meiji period, Japan has actively collected and preserved domestic and foreign genetic resources of tea for breeding. The National Agriculture and Food Research Organization (NARO), Japan possesses one of the world's largest genetic resources of tea collected from 14 countries and regions. To efficiently utilize these genetic resources for various research purposes, including breeding, it is crucial that the characteristics of these genetic resources are accurately understood. Recently, analyses of genetic diversity using DNA markers have been actively conducted. Moreover, analysis of the diversity of NARO’s genetic resources of tea using Simple sequence repeat (SSR) markers revealed a large extent of genetic differentiation between germplasms of domestic and overseas origin. The genetic diversity of the domestic accessions, as opposed to the foreign accessions, was limited. Therefore, to expand the genetic diversity of breeding materials, the utilization of genetic resources introduced from overseas is vital. Core collections of NARO’s genetic resources of tea were selected using the SSR marker genotype data. These core collections are very useful to exploit the abundant diversity of tea plants. Moreover, combining core collections and genome analyzing technology would enable the creation of new breeding materials and the identification of useful loci of important agricultural traits.","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"5 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125190561","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Analysis of Key Low-Boiling-Point Odorants in Matcha by Solid-Phase Microextraction 固相微萃取法分析抹茶中主要低沸点气味
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-12-31 DOI: 10.5979/cha.2019.128_23
Y. Mizukami
{"title":"Analysis of Key Low-Boiling-Point Odorants in Matcha by Solid-Phase Microextraction","authors":"Y. Mizukami","doi":"10.5979/cha.2019.128_23","DOIUrl":"https://doi.org/10.5979/cha.2019.128_23","url":null,"abstract":"Summary An aroma extract obtained from matcha by diethyl ether extraction reproduced its characteristic aroma. However, the aroma dissipated after concentration with a Snyder column at 45 ℃, indicating that the key odorants of matcha are as volatile as diethyl ether. This study characterized key low-boiling-point odorants in matcha by gas chromatography–olfactometry (GC-O) and GC–mass spectrometry (GC-MS) using solid-phase microextraction (SPME). Five odorants were identified by GC-O: methanethiol, dimethyl sulfide (DMS), 2-methylpropanal (2-MP), 3-methylbutanal (3-MB), and 2-methylbutanal (2-MB). The concentrations of these key odorants (except methanethiol) were determined by GC-MS using stable isotopes: DMS (2.92–17.5 mg·kg -1 ), 2-MP (0.06–11.1 mg·kg -1 ), 3-MB (0.44–5.26 mg·kg -1 ), 2-MB (0.97–7.08 mg·kg -1 ). These key odorants would be affected by heating during manufacturing.","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114155370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Haunt Situation of Sika Deer (Cervus nippon) in Tea Field, and Foraging Behavior to Organic Fertilizer 茶园梅花鹿出没情况及对有机肥的觅食行为
Chagyo Kenkyu Hokoku (Tea Research Journal) Pub Date : 2019-06-30 DOI: 10.5979/cha.2019.127_27
Keitaro Sonoda, Y. Wada, Yoshihiro Imamura, Seigen Yamanaka
{"title":"The Haunt Situation of Sika Deer (Cervus nippon) in Tea Field, and Foraging Behavior to Organic Fertilizer","authors":"Keitaro Sonoda, Y. Wada, Yoshihiro Imamura, Seigen Yamanaka","doi":"10.5979/cha.2019.127_27","DOIUrl":"https://doi.org/10.5979/cha.2019.127_27","url":null,"abstract":"","PeriodicalId":201655,"journal":{"name":"Chagyo Kenkyu Hokoku (Tea Research Journal)","volume":"496 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-06-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116193791","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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