Further studies on the resistance to brown blight in tea plants.

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概要

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• This paper deals with the results of investigation on the varietal difference of resistance to brown blight in tea plants, with special reference to significance of the fact upon the tea breeding.<BR>After analysis of the leaves of each variety, it was found in general that the leaves of resistant verieties contained more tannin and less nitrogen than those of the susceptible ones, and further that the relative content of tannin and nitrogen compounds in leaves, especially their balance with one another, might he most important in determining the development of the pathogen in the leaf tissues. Such a relationship as relatively high tannin and low nitrogen would bring the resistance to the disease and the reversal the susceptibility. This presumption was proved by the culture of blight fungus (Guignardia Camelliae (Cooke) Butler). Growth of the fungus was inhibited markedly in the culture media made of juice from leaves of the resistant varieties, while good growth was obtained in the culture with juice from susceptible plants; but when the leaf-juice, from which tannin was removed, was used as media the growth of fungus was influenced only by the quantity of nitrogen in leaves. Furthermore, several kinds of chemical substances, added to the Hopkins' culture media, indicated to have various effects upon the growth of fungus; for instance, tannin and caffein act to inhibit the growth and most of the water soluble nitrogen compounds, on the contrary, promote the development of the fungus. It may be probable that the just same phenomena would happen within vital leaves. Caffein is, however, contained in the tea leaves much less than tannin and other nitrogen compounds, so that caffein has little interest upon the fungus development within the tissues of leaves. It may safely concluded that the relative concentration of tannin and nitrogen compounds in tea leaves and their balance with one another play very important roles on the resistance to brown blight disease.<BR>We could decide therefore the degree of resistance to the disease with the results of the quantitative analysis of tea leaves in each variety and also estimate contrariwise the relative amount of tannin and nitrogen in tea leaves, judging from the degree of resistance to the disease. The latter relation may be called a "biological method" of determining the tannin and nitrogen content of leaves.<BR>Besides both the tannin and nitrogen content of leaves have very intimate relation not only to the resistance to the disease, but also to the tea quality, so the relation found in this experiment can be said to have a great value on the breeding of tea plants. Especially this disease relation will be useful for the discrimination or selection of young plants.

• 日本遺伝学会の論文

著者

• 志村 喬

  農林省茶業試驗場

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• Further studies on the resistance to brown blight in tea plants.
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