ICOS 2013 Proceedings

Production adaptability of green tea cultivar candidate ‘Miyazaki no. 31’ for Gyokuro Teruki Sakaida1, Kentaro Nakazono1, Tetsuya Yoshioka1, Akira Kubota1, Hiroshi Yoshidome2, Minoru Miyamae2, and Yuzo Mizukami3 1: Fukuoka Agricultural Research Center Yame Branch Station, Kurogimachi Yame-shi Fukuoka,834-1213, Japan 2: Miyazaki Agricultural Research Center Tea Industry Branch Station, Kawaminami-machi Miyazaki, 889-1301, Japan 3: National Institute of Vegetable and Tea Science, Kanaya Shimada-machi Shizuoka, 428-8501, Japan Correspondent email: [email protected] Summary Quality or yield of Gyokuro is greatly influenced by cultivars, as well as of Sencha and Kamairicha. We investigated production adaptability for Gyokuro of ‘Miyazaki no. 31’, cultivar candidate of green tea, which Miyazaki prefecture developed. ‘Saemidori’ has high production adaptability for Gyokuro, and we used it as comparative cultivar. We cultivated in habitual way of Gyokuro: with starting the covering from 1.0 to 1.5 leaf stage, shading about 95% light for 20 days. Compared with ‘Saemidori’, the leaf yield of ‘Miyazaki no. 31’ was more than equivalent, and sensory quality test of crude tea and amino acid content were equivalent. As a result, it was suggested that ‘Miyazaki no. 31’ has high production adaptability for Gyokuro. Introduction Improving of the early cultivar which has resistance in bark split frost injury and Gray blight tackles in Miyazaki Agricultural Research Center Tea Industry Branch Station. Among them, high-quality ‘Miyazaki no. 31’ is promising. In this case, to clarify the spread of Gyokuro producing areas, we have examined Gyokuro adaptability of ‘Miyazaki no. 31’, the report summary. In addition this study was carried out by ‘Science and technology research promotion program for agriculture, forestry, fisheries and food industry’. Fig.1 Tea garden for Gyokuro Materials and methods The examination was carried out in Fukuoka Agricultural Research Center Yame Branch Station (altitude 144m). Cultivars used for this examination were ‘Miyazaki no.31’ and ‘Saemidori’ (comparative cultivar). Both cultivars were planted in March 2007. At 9.0 square meters per one division, we set up two-time repetition and conducted investigation from 2011 to 2013 for three years. Nitrogen, phosphoric acid, and a potassium were fertilized respectively 54, 18, and 18 kg/10a. Cultivation method is consisted of arc shaped bush formation and we cultivated them in habitual way of Gyokuro: starting the covering from 1.0 to 1.5 leaf stage, shading about 95% light for 20 days. Cultivars used for the examination and growth outline were indicated in Table 1. Tea leaves were gathered with riding-type tea plucking machine, and crude tea was manufactured with a 2kg tea manufacturing machine. Crude tea evaluation was performed by sensory quality test and chemical component (amino acid, catechins) analysis by Table 1 Cultivar used for the examination and growth outline HPLC. Sensory quality was starting date cultivar sprouting time plucking date covering period tested by performed fairly of covering by six personnel belonging Miyazaki no. 31 8,April 9,May 19,April 20 days to Yame Branch Station, Saemidori 8,April 9,May 19,April 20 days Growth outline is average value for three years (2011-2013). 1 and we gave 10-points for each item, totally of 50-points in full marks. Results and discussion Yield of first crop of tea ‘Miyazaki no.31’ had about 37-77% than ‘Saemidori’. Even in an average of three years (2011-2013), yield of first crop of tea had about 50% even more ‘Miyazaki no.31’ than ‘Saemidori’ (Fig.2). Amino acid content in crude tea of ‘Miyazaki no.31’ had slightly less than ‘Saemidori’. Catechins content in crude tea of ‘Miyazaki no.31’ and ‘Saemidori’ were almost equivalent (Fig.2). About the sensory quality test, ‘Miyazaki no.31’ and ‘Saemidori’ were almost equivalent. The color of crude tea of ‘Miyazaki no.31’ was skillful green, and the color of liquor was thick (Fig.3). Even though yield of ‘Miyazaki no.31’ was about 50% higher than ‘Saemidori’, both were almost equivalent in sensory quality test and in chemical composition (amino acid, catechins) yield. From this, if the yield is in the same degree, it is superior to ‘Saemidori’ was suggested the quality of ‘Miyazaki no. 31’. As a result, it is suggested that ‘Miyazaki no. 31’ has high production adaptability for Gyokuro. ) 175 7000 12 (%) ’ loog 150 6000 10 125 5000 Saemidori 8 ‘ 100 4000 6 75 3000 content in crude tea (%) in content 4 50 2000 25 1000 2 Catechins 0 0 0 Amino acid content in crude tea in (mg/ crude Amino acid content Yieldonthe indexbasis of Miyazaki no. 31 Saemidori Miyazaki no. 31 Saemidori Miyazaki no. 31 Saemidori Fig.2 Comparison of a yield, amino acid and catechins content in crude tea Yield : The index on the basis of ‘Saemidori’ is shown. Amino acid and catechins : The analysis result is by HPLC. A value is average of three years (2011-2013). 50 40 30 20 10 Test (point) score 0 Miyazaki no. 31 Saemidori Upper : ‘Miyazaki no. 31’ shape color of aroma color of taste made tea liquor Lower : ‘Saemidori’ (a) Sensory quality test (b) Crude tea and color of liquor Fig.3 Sensory quality test1), comparison of appearance in crude tea and color of liquor 1) Conference evaluation conducted by six personnel of Yame branch station. Ten points for each item, totally of 50-points in full marks. 2 .

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