Properties of the Green Tea Cultivar 'Sakimidori' based on Chlorophyll and Pheophytin Contents

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  • 緑茶品種'さきみどり'のクロロフィル及びフェオフィチン含有量から見た特質
  • リョクチャ ヒンシュ サキミドリ ノ クロロフィル オヨビ フェオフィチン ガンユウリョウ カラ ミタ トクシツ

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Abstract

The bright green colored green tea cultivar, 'Sakimidori' released in Miyazaki Prefecture in 1997, was compared to 'Yabukita' on the bases of chlorophyll(Chl) and pheophytin(Phy) contents in their crude teas.<BR>Chl(a + a') and Chl(b + b') were about 1.3-1.5 times higher in 'Sakimidori' than 'Yabukita' in the first and second crops. Chl(a+a') contents in the first crop were about 1.4-1.7 times higher than those in the second crop, while Chl (b + b') contents in the first crop were slightly higher than those in the second crop. As steaming times became longer, Chl(a+a') contents decreased significantly, while Chl(b + b') contents decreased slightly. 'Sakimidori' and 'Yabukita' contained similar amounts of Phy(a+a') and Phy(b+ b') in the first crop ; these two components were slightly higher in 'Sakimidori' in the second crop. Both 'Sakimidori' and 'Yabukita' contained markedly higher Phy(a+a') in the first crop as compared to the second crop. Phy(a+a') and Phy(b+b') increased with increasing steaming times. The conversion rate of Chl into Phy in 'Sakimidori' was less than that in 'Yabukita' both in the first and second crops. In both 'Sakimidori' and 'Yabukita', this conversion rate in the first crop was lower than that in the second crop. The conversion rate increased with increasing steaming times.<BR>The higher level of Chl and the lower conversion rate of Chl into Phy in 'Sakimidori' reflect the bright green color of its crude tea.

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