頁籤選單縮合
題名 | 茶樹葉部石核細胞的形態與分佈及其茶葉品質的關係研究=Studies on the Distribution and morphology of Sclereids in Tea Leaf and its Correlation with Quality of Made Tea |
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作者 | 吳振鐸; 馮鑑淮; 蔡俊明; Wu, C. T.; Fong, J. H.; Tsay, J. M.; |
期刊 | 中華農學會報 |
出版日期 | 19651200 |
卷期 | 52 民54.12 |
頁次 | 頁42-72 |
語文 | chi |
關鍵詞 | 茶樹; 葉部石核細肥; 茶葉品質; |
英文摘要 | This paper is intended to present briefly the results of a series of studies made on the distribution and morphology of sclereids in the tea leaves and its correlation with the quality of made tea: 1. The sclereids are widely distributed in the Mesophyll of tea leaves, but they do not occur in the epidermis nor in the vascular tissues (Fig. 8 & 9). Its shape and size are varied and irregular. The branches of sclereids distributed in the lamina are much fewer in number than those in the mid-rib. The sclereids have relatively rigid secondary wall, and the thickness of the wall is in proportion with the growth of the young shoots, i.e., the younger the leaf, the thinner the secondary wall, varying also with different tea varieties. In the young tea leaves, the lumen of sclereids contains much active protoplasts (Fig. 2, 10 & 11), which are more or less retained even at the maturity of the young leaves (Fig. 4 & 12). Parenchyma cells of the original scereids are found in the young shoots of the spring crop; their shape is larger than that of the adjacent parenchyma cells, having less branches than the mature sclereids. This feature may serve to indicate that the initial development of sclereids is the "coordinated growth" of the main bady of the cells. And it is then combined with the "intrusive growth" of the elongating branches. 2. As regards the study on the method of sampling, the results have shown that the least coefficient of variation is found in the samples taken from the third leaves on the terminal part of the young shoots, the mature leaves of the first flush, or the middle position of the mid-rib or the base of lamina near the mid-rib, thus minimizing the possible errors in sampling (Table 1 & 2). 3. A study was also made on the size and density of the sclereids existing on the tea leaves of some 24 varieties; and the following differences were found to be of significance between the China type varieties (var. sinensis) and the India type varieties (var. assamica) (Table 4 & 5): a) The size of sclereids distributed in the mid-rib of most of the India type plants was larger than that observed on the China type plants. b) The thickness of the secondary wall in the mid-rib and lamina for the China type plants was averaged at 8.80μ and 5.67μ, respectively, while that for the India type plants was 12.51μ and 7.61μ, respectively, the thinnest being the Japanese varieties of the China type which was averaged at 6.09μ and 4.54μ, respectively. c) The density of sclereids distributed in the mid-rib of the China type plants and the India type plants was 3.63 ±0.93 and 8.04 ±2.018, respectively. In the leaf lamina, the India type plants also contained much more sclereids than the China type plants, furthermore some of the China type plants were deviod of sclereids in the leaf lamina. d) Sclereids of the India type plants are also characterized by a very narrow "pit canal", which is relatively broader in sclereids of the China type plants. 4. Some series of leaf samples were taken from the field experiments, and it was observed that the size and density of sclereids in the tea leaves varied with different localities and also with the degree of shading on the tea plantations planted with Accacia confusa Merrill (Tables 7, 8 & 9). 5. The correlation between the size of mature leaves and the morphological characters of sclereids is very significant as shown in Table 11. Some of the linear regression equations are also derived as shown in Fig. 38 and 39. 6. The density of sclereids is negatively correlated with the quality of Oolong tea, Poungchong tea and Green tea, whereas it is positively correlated with the flavor of Black tea and the polyphenol content of the liquor (Table 12). It is, therefore, evident that the quality of made tea can be determined by the morphological characters of sclereids in th tea leaves. |
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