摘採茶生葉に及ぼすエチレンの影響

概要

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Effects of exogenous ethylene on plucked tea shoots were investigated. (1) Plucked tea shoots, which consisted of a bud and three leaves, were stored in 0, 1, 10, 100 ppm ethylene at 20°C or 5°C for 2 days. Sixty two percent abscission of the leaves was observed in the case of 1 ppm ethylene, moreover abscission reached about 100 percent at ethylene more than 100 ppm. Zero percent abscission was, however, observed when the leaves were stored at 5°C in 100 ppm ethylene. (2) The contents of chlorophyll maintained similar level among the shoots stored in 0, 1, 10, 100 ppm ethylene at 20°C for 3 days. (3) Ethylene did not show any apparent effects on the contents of tannin (cate-chins), caffeine, amino acids, and ascorbic acid. (4) With respect to the quality of the made green tea, there was no significant difference among the shoots stored less than 100 ppm ethylene, however, it was found that ethylene had a tendency to increase bitterness in tea infusion at 500, and 1000 ppm.
社団法人日本農芸化学会の論文