The Respiration of Plucked Tea Leaves and The Change of Internal Constituents of Leaves (Part 3):The Changes of Nitrogenous Compounds
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The changes of nitrogenous compounds, chlorophyll, and protease activity in the plucked tea leaves which were stored in a leaf reservoir, fermenting room and thermostat kept at 30°C, 100% relative humidity, were investigated.<BR>During storage, solublev N, NH<SUB>3</SUB>-N, amide-N, and α-amino-N increased, but insoluble-N and NO<SUB>3</SUB>-N decreased. It was noticed that on the hydrolysis of protein in the plucked tea leaves, amide-N and α-amino-N were formed early, and free NH<SUB>3</SUB>-N later because amide was utilized as an energy source of resp ration. But the leaves stored in the thermostat developed NH<SUB>3</SUB>-N remarkably from beginning due to putrrfaction.<BR>Caffeine-N did not showed distinguishable change and amino acids almost increased.<BR>Chlorophyll decreased in each sample in the following order:the sample reserved in the thermostat> in the leaf reservoir> in the fermenting room.<BR>The protease activity in the leaves was exhibited the highest value, after 48 hours' storage and then declined in each sample. But among the samples, it decreased in the following order:the sample reserved in the fermenting room> in the thermostat> in the leaf reservoir.
- 日本茶業技術協会の論文
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