‘Haruto34’ : An Extremely Early-Budding New Green Tea Cultivar
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- Yoshidome Hiroshi
- Tea Branch Facility, Miyazaki Agricultural Research Institute
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- Nagatomo Hirofumi
- Agricultural Business Support Division
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- Mizuta Takashi
- Agricultural Cooperation Promotion Division
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- Sato Kenichiro
- Nishimorokata Agricultural Community Development Bureau
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- Miyamae Minoru
- Higashiusuki Agricultural Community Development Bureau
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- Furuno Tsuruyoshi
- Tea Branch Facility, Miyazaki Agricultural Research Institute
Bibliographic Information
- Other Title
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- 鮮緑色で香味が優れ,温暖地の一番茶の極早期に製茶できる極早生品種 ‘はると34’
- センリョクショク デ コウミ ガ マサレ,オンダンチ ノ イチ バンチャ ノ ゴク ソウキ ニ セイチャ デキル ゴク ワセ ヒンシュ'ハル ト 34'
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Abstract
<p>A new cultivar of green tea ‘Haruto34’ was developed at the Tea Branch Facility, Miyazaki Agricultural Research Institute and released in 2016. ‘Haruto34’ was selected from seedlings of the crosses between ‘Saemidori’ and‘Sakimidori’, which were carried out in 1997. </p><p>The characteristics of‘ Haruto34’ are as follows : </p><p>‘Haruto34’ is extremely early budding and plucking time of the first crop is about two days earlier than that in ‘Saemidori’. The shape of the plant is of intermediate type and its growth is vigorous. ‘Haruto34’ is fairly resistant to tea gray blight (Pestalotiopsis longiseta (Spegazzini) Dai et Kobayashi), but it is susceptible to tea anthracnose (Discula theas-sinensis (I.Miyake) Moriwaki & Toy.Sato)and tea blister blight (Exobasidium vexans Massee). ‘Haruto34’ is vulnerable to mulberry scale (Pseudaulacaspis pentagona Targioni). ‘Haruto34’ is fairly resistant to cold injury damage in winter. The yield of ‘Haruto34’ is higher than that of ‘Yabukita’ and ‘Saemidori’. Sencha, Kamairicha to make with ‘Haruto34’ is high quality, as indicated by the bright green color of tea and mild aroma and taste. The amino acid content in the processed tea is high, whereas the tannin content is low. The covering cultivation of‘ haruto34’ around five days can greatly improve quality of the tea.</p>
Journal
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- Chagyo Kenkyu Hokoku (Tea Research Journal)
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Chagyo Kenkyu Hokoku (Tea Research Journal) 2018 (125), 7-23, 2018-06-30
Japanese Society of Tea Science and Technology
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Details 詳細情報について
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- CRID
- 1390848250125107712
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- NII Article ID
- 130007868112
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- NII Book ID
- AN00143344
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- ISSN
- 1883941X
- 03666190
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- NDL BIB ID
- 029152288
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- Text Lang
- ja
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- Data Source
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed