지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This study was designed to obtain basic data for developing production techniques of green tea powder with high quality from shading cultivation for tea varieties developed in Korea. Shading was treated by covering the shoots of three Korean tea cultivars with a 75% or 95% shading net for 15 days before plucking in each tea season. Each black polyethylene shading net was installed to produce an air space of 30 cm in height above the canopy using a supporting pole. The illuminance transmission rate was measured at 10:00 a.m. in the 3rd tea season covering with an illuminance meter (KONICA MINOLTA T-10A, Japan) at the canopy surface composing the plucking area. Shoot growth under the natural condition for control and shoot yield and the component characteristics from shading treatments were analyzed. The shoot height was 10.9 cm, ‘Chamnok’ > 9.2 cm, ‘Keumsull’ > 7.1 cm, and ‘Beachwisull’. The leaf length was longest in ‘Chamnok’ at 9.5 cm, followed by ‘Beachwisull’ at 8.7 cm and ‘Keumsull’ at 6.5 cm. The leaf width had a similar tendency to that of the leaf length, whereas the leaf thickness was greatest in ‘Beachwisull’ at 0.31 mm, followed by ‘Chamnok’ at 0.27 mm and ‘Keumsull’ at 0.25 mm. The number of shoots per 1㎡was 2,114 for ‘Keumsull’, 1,797 for ‘Chamnok’, and 1,592 for ‘Beachwisull’. The shoot yield from shading was much higher for ‘Chamnok’ than ‘Keumsull’ and ‘Beachwisull’. In terms of the component characteristics, covering with 95% and 75% shading nets had a tendency to increase the content of amino acids, theanine, and caffeine, but a reverse tendency in the content of cathechins, vitamin C, and tannin was observed. The crude fiber content was lower in the 1st and 2nd tea season, but higher in the 3rd tea season as the shading rate was increased. The chroma a value, indicating the degree of greenness, tended to decrease significantly as the degree of shading was increased. In a comparison of cultivars, ‘Beachwisull’ was higher in amino acids, theanine, catechin, and caffeine, whereas the levels of vitamin C and crude fiber were higher in ‘Keumsull’. Chroma a was higher for ‘Keumsull’ < ‘Beachwisull’ < ‘Chamnok’ in order during all tea seasons, which indicated a higher degree of greenness in ‘Beachwisull’ and ‘Keumsull’ compared to ‘Chamnok’.
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참고문헌 (24)
참고문헌 신청
신미경 / 2007 / 차와 웰빙문화 / 제주녹차 발전과 차문화 저면확대를위한 세미나 :25~36
Cabrera C / 2006 / Beneficial effects of green tea-a review / J. Am. Coll. Nutr 25(2):79~99
Tang S / 2001 / Antioxidative sffect of added tea catechins on susceptibility of cooked red meat, poultry, and fish patties to lipid oxidation / Food Res. Int 34:651~657
이종원 / 2005 / 건강기능식품의 시장현황 및 인삼시장의 전망 / Journal of Ginseng Research 29(4):206~214
이란숙 / 2011 / 차광재배 가루녹차의 이화학적 품질 특성 / 한국식품과학회지 43(6):719~722
Cabrera C / 2006 / Beneficial effects of green tea-a review / J. Am. Coll. Nutr 25(2):79~99
Tang S / 2001 / Antioxidative sffect of added tea catechins on susceptibility of cooked red meat, poultry, and fish patties to lipid oxidation / Food Res. Int 34:651~657
이종원 / 2005 / 건강기능식품의 시장현황 및 인삼시장의 전망 / Journal of Ginseng Research 29(4):206~214
이란숙 / 2011 / 차광재배 가루녹차의 이화학적 품질 특성 / 한국식품과학회지 43(6):719~722
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