チャの耐凍性の品種間差異に関する研究 : I 耐凍性と葉の物理化学的諸性質の季節的変化

概要

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Frost resistance of nine different varieties of the tea plant was studied in different ways mainly as regards to seasonal change. The following results were obtained. Frost resistance of nine varieties tested is ranked in the following order ; Yabukita, U-22 (triploid) and U-24 (triploid) are very resistant ; Y-1, Y-3, Y-6 and Benihomare moderately resistant ; X-10 and X-12 are slightly resistant. Frost resistance increased with the decrease of water content in leaves, and simultanuously with the increase of osmotic concentration in the leaf cell. Frost resistance increased also with the increase of sugars content. Varieties with leaves containing more total sugars in midwinter were more resistant, although varieties with leaves containing more reducing sugars were not always more resistant. Tannins content in leaves had no definite relation with frost resistance. The increase of frost resistance has no direct relation with the content of total nitrogen and water soluble nitrogen, while water soluble protein increased with the increase of frost resistance, and varieties which contain more water soluble protain in leaves in midwinter are more frost-resistant
日本育種学会の論文
1965-12-25