메뉴 건너뛰기




Volumn 103, Issue 11, 1999, Pages 1380-1384

Variation in chemical composition and quality of tea (Camellia sinensis) with increasing blister blight (Exobasidium vexans) severity

Author keywords

[No Author keywords available]

Indexed keywords

FUNGAL DISEASE; TEA;

EID: 0033504483     PISSN: 09537562     EISSN: None     Source Type: Journal    
DOI: 10.1017/S0953756299008941     Document Type: Article
Times cited : (20)

References (39)
  • 1
    • 85031645549 scopus 로고
    • (ch. ed. G. L. Walters), HACH Company: Loveland, Colorado
    • Anonymous (1989). In Water Analysis Handbook (ch. ed. G. L. Walters), pp. 34-37. HACH Company: Loveland, Colorado.
    • (1989) Water Analysis Handbook , pp. 34-37
  • 2
    • 0004081112 scopus 로고
    • (ed. S. Williams), Virginia: Arlington
    • Association of Official Analytical Chemists. (1984). In Official Methods of Analysis, 14th ed. (ed. S. Williams), pp. 274. Virginia: Arlington.
    • (1984) Official Methods of Analysis, 14th Ed. , pp. 274
  • 3
    • 0343232568 scopus 로고
    • Blackness of tea. Factors affecting blackness of C.T.C. teas
    • Basu, R. P. & Ravindranath, S. D. (1981). Blackness of tea. Factors affecting blackness of C.T.C. teas. Two and a Bud 28, 8-9.
    • (1981) Two and a Bud , vol.28 , pp. 8-9
    • Basu, R.P.1    Ravindranath, S.D.2
  • 4
    • 77049164103 scopus 로고
    • Estimation of phenols
    • (ed. D. Glick), Interscience Publishing Inc.: New York
    • Bray, H. G. & Thrope, W. V. (1954). Estimation of phenols. In Methods of Biochemical Analysis, Vol. 1 (ed. D. Glick), pp. 27-52. Interscience Publishing Inc.: New York.
    • (1954) Methods of Biochemical Analysis , vol.1 , pp. 27-52
    • Bray, H.G.1    Thrope, W.V.2
  • 5
    • 0000623388 scopus 로고
    • Nitrogen total
    • Agronomy Monograph 9 (ed. A. L. Page), American Society of Agronomy, Soil Science Society of America: Madison, Wisconsin
    • Bremner, J. M. & Mulvaney, C. S. (1982). Nitrogen total. In Methods of Soil Analysis. Part 2, Agronomy Monograph 9 (ed. A. L. Page), pp. 595-622. American Society of Agronomy, Soil Science Society of America: Madison, Wisconsin.
    • (1982) Methods of Soil Analysis , Issue.PART 2 , pp. 595-622
    • Bremner, J.M.1    Mulvaney, C.S.2
  • 6
    • 84986468943 scopus 로고
    • Biochemistry of tea fermentation: Conversion of amino acids to black tea aroma constituents
    • Co, H. & Sanderson, G. W. (1970). Biochemistry of tea fermentation: Conversion of amino acids to black tea aroma constituents. Journal of Food Science 35, 162-164.
    • (1970) Journal of Food Science , vol.35 , pp. 162-164
    • Co, H.1    Sanderson, G.W.2
  • 7
    • 0343232567 scopus 로고
    • La phenylalanine precursor de la phenylacetaldehyde dansyl' arome de the noir
    • Finot, P. A., Muggler-Chavan, F. & Vuataz, L. (1967). La phenylalanine precursor de la phenylacetaldehyde dansyl' arome de the noir. Chimia 21, 26-27.
    • (1967) Chimia , vol.21 , pp. 26-27
    • Finot, P.A.1    Muggler-Chavan, F.2    Vuataz, L.3
  • 8
    • 0001781526 scopus 로고    scopus 로고
    • Seasonal variations in quality of Kangra tea (Camellia sinensis (L.) O. Kuntze) in Himachal Pradesh
    • Gulati, Ashu & Ravindranath, S. D. (1996). Seasonal variations in quality of Kangra tea (Camellia sinensis (L.) O. Kuntze) in Himachal Pradesh. Journal of the Science of Food and Agriculture 71, 231-236.
    • (1996) Journal of the Science of Food and Agriculture , vol.71 , pp. 231-236
    • Gulati, A.1    Ravindranath, S.D.2
  • 9
    • 0006536465 scopus 로고
    • Tea
    • (ed. F. J. Snell & L. S. Eltre), Interscience: New York
    • Hilton, P. J. (1973). Tea. In Encyclopedia of Industrial Chemical Analysis, Vol. 18 (ed. F. J. Snell & L. S. Eltre), pp. 455-518. Interscience: New York.
    • (1973) Encyclopedia of Industrial Chemical Analysis , vol.18 , pp. 455-518
    • Hilton, P.J.1
  • 10
    • 0002298355 scopus 로고
    • Chlorophylls
    • (ed. T. W. Goodwin), Academic Press: London
    • Holden, M. (1965). Chlorophylls. In Chemistry and Biochemistry of Plant Pigments (ed. T. W. Goodwin), pp. 178-260. Academic Press: London.
    • (1965) Chemistry and Biochemistry of Plant Pigments , pp. 178-260
    • Holden, M.1
  • 11
    • 0342797921 scopus 로고
    • The volatile constituents of tea
    • Howard, G. E. (1978). The volatile constituents of tea. Food Chemistry 35, 962-963.
    • (1978) Food Chemistry , vol.35 , pp. 962-963
    • Howard, G.E.1
  • 12
    • 84986754926 scopus 로고
    • Relationship between process of withering and the aroma characteristics of black tea
    • Mahanta, P. K. & Barua, S. (1989). Relationship between process of withering and the aroma characteristics of black tea. Journal of the Science of Food and Agriculture 46, 461-468.
    • (1989) Journal of the Science of Food and Agriculture , vol.46 , pp. 461-468
    • Mahanta, P.K.1    Barua, S.2
  • 13
    • 0005932258 scopus 로고
    • Factors affecting the quality of tea
    • Academic Press: London
    • Millin, D. J. (1987). Factors affecting the quality of tea. In Quality Control in the food Industry, Vol. 4, pp. 127-160. Academic Press: London.
    • (1987) Quality Control in the Food Industry , vol.4 , pp. 127-160
    • Millin, D.J.1
  • 14
    • 84982374497 scopus 로고
    • Separation and classification of the brown pigments of aqueous infusion of black tea
    • Millin, D. J., Swaine, D. & Disc, P. L. (1969). Separation and classification of the brown pigments of aqueous infusion of black tea. Journal of the Science of Food and Agriculture 20, 296-302.
    • (1969) Journal of the Science of Food and Agriculture , vol.20 , pp. 296-302
    • Millin, D.J.1    Swaine, D.2    Disc, P.L.3
  • 15
    • 0038474724 scopus 로고
    • Relations of catechins with the quality of green and black teas
    • Nakagawa, M. (1970). Relations of catechins with the quality of green and black teas. Bulletin of the Tea Research Station, Japan 6, 65-66.
    • (1970) Bulletin of the Tea Research Station, Japan , vol.6 , pp. 65-66
    • Nakagawa, M.1
  • 17
    • 0343668237 scopus 로고
    • Effect of drier type and grading on chemical quality parameters of black tea
    • Owuor, P. O., Obanda, A. M. & Wanyiera, J. O. (1987). Effect of drier type and grading on chemical quality parameters of black tea. Tea 8, 73-80.
    • (1987) Tea , vol.8 , pp. 73-80
    • Owuor, P.O.1    Obanda, A.M.2    Wanyiera, J.O.3
  • 18
    • 0006273851 scopus 로고
    • The effect of degree of physical wither on chemical composition of black tea
    • Owuor, P. O. & Orchard, J. E. (1989). The effect of degree of physical wither on chemical composition of black tea. Tea 10, 47-52.
    • (1989) Tea , vol.10 , pp. 47-52
    • Owuor, P.O.1    Orchard, J.E.2
  • 19
    • 0342797945 scopus 로고
    • Chemical basis of liquoring characteristics of Ceylon tea. III. Effect of elevation and climatic conditions on composition of tea liquors
    • Ramaswamy, M. S. (1964). Chemical basis of liquoring characteristics of Ceylon tea. III. Effect of elevation and climatic conditions on composition of tea liquors. Tea Quarterly 35, 164-167.
    • (1964) Tea Quarterly , vol.35 , pp. 164-167
    • Ramaswamy, M.S.1
  • 21
    • 0001874832 scopus 로고
    • Economic importance of flavonoid substances: Tea fermentation
    • (ed. T. A. Geissman), Pergamon: Oxford
    • Roberts, E. A. H. (1962). Economic importance of flavonoid substances: tea fermentation. In The Chemistry of Flavonoid Compounds (ed. T. A. Geissman), pp. 468-512. Pergamon: Oxford.
    • (1962) The Chemistry of Flavonoid Compounds , pp. 468-512
    • Roberts, E.A.H.1
  • 22
    • 84982336562 scopus 로고
    • The phenolic substances of manufactured tea. X. The creaming down of tea liquor
    • Roberts, E. A. H. (1963). The phenolic substances of manufactured tea. X. The creaming down of tea liquor. Journal of the Science of Food and Agriculture 14, 700-705.
    • (1963) Journal of the Science of Food and Agriculture , vol.14 , pp. 700-705
    • Roberts, E.A.H.1
  • 23
    • 0343668236 scopus 로고
    • Principles of tea manufacture
    • (ed. P. Sivapalan, S. Kulasegaram & A. Kathiravetpillai), Aitken, Spence & Co Ltd: Sri Lanka
    • Roberts, G. R. (1986). Principles of tea manufacture. In Handbook on Tea (ed. P. Sivapalan, S. Kulasegaram & A. Kathiravetpillai), pp. 154-157. Aitken, Spence & Co Ltd: Sri Lanka.
    • (1986) Handbook on Tea , pp. 154-157
    • Roberts, G.R.1
  • 24
    • 0000227265 scopus 로고
    • Effect of catechin concentration on the formation of black tea polyphenols during in vitro oxidation
    • Robertson, A. (1983). Effect of catechin concentration on the formation of black tea polyphenols during in vitro oxidation. Phytochemistry 22, 889-896.
    • (1983) Phytochemistry , vol.22 , pp. 889-896
    • Robertson, A.1
  • 25
    • 0009794769 scopus 로고
    • Tea aroma
    • (ed. K. Willson & M. N. Clifford), Chapman & Hall: London
    • Robinson, J. M. & Owuor, P. O. (1992). Tea aroma. In Tea Cultivation to Consumption (ed. K. Willson & M. N. Clifford), pp. 602-647. Chapman & Hall: London.
    • (1992) Tea Cultivation to Consumption , pp. 602-647
    • Robinson, J.M.1    Owuor, P.O.2
  • 26
    • 0007779033 scopus 로고
    • The formation of aldehydes from amino acids by tea leaf extracts
    • Saijo, R. & Takeo, T. (1970). The formation of aldehydes from amino acids by tea leaf extracts. Agricultural Biological Chemistry 34, 227-233.
    • (1970) Agricultural Biological Chemistry , vol.34 , pp. 227-233
    • Saijo, R.1    Takeo, T.2
  • 27
    • 84988147767 scopus 로고
    • Occurrence and distribution of PPO activity in floral organs of some standard and local cultivars of tea
    • Singh, H. P. & Ravindranath, S. D. (1994). Occurrence and distribution of PPO activity in floral organs of some standard and local cultivars of tea. Journal of the Science of Food and Agriculture 64, 117-120.
    • (1994) Journal of the Science of Food and Agriculture , vol.64 , pp. 117-120
    • Singh, H.P.1    Ravindranath, S.D.2
  • 28
    • 0032961494 scopus 로고    scopus 로고
    • Analysis of tea shoot catechins: Spectrophotometric quantitation and selective visualization on two dimensional paper chromatograms using diazotized sulphanilamide
    • Singh, H. P. & Ravindranath, S. D. (1999). Analysis of tea shoot catechins: Spectrophotometric quantitation and selective visualization on two dimensional paper chromatograms using diazotized sulphanilamide. Journal of Agriculture and Food Chemistry 48, 1041-1045.
    • (1999) Journal of Agriculture and Food Chemistry , vol.48 , pp. 1041-1045
    • Singh, H.P.1    Ravindranath, S.D.2
  • 29
    • 84986799008 scopus 로고
    • Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea
    • Stephan Thanaraj & Seshadri, R. (1990). Influence of polyphenol oxidase activity and polyphenol content of tea shoot on quality of black tea. Journal of the Science of Food and Agriculture 51, 57-69.
    • (1990) Journal of the Science of Food and Agriculture , vol.51 , pp. 57-69
    • Thanaraj, S.1    Seshadri, R.2
  • 30
    • 0011900204 scopus 로고
    • Variation in amounts of linalool and geraniol produced in tea shoots by mechanical injury
    • Takeo, T. (1981). Variation in amounts of linalool and geraniol produced in tea shoots by mechanical injury. Phytochemistry 20, 2149-2151.
    • (1981) Phytochemistry , vol.20 , pp. 2149-2151
    • Takeo, T.1
  • 31
    • 84986782888 scopus 로고
    • Effects of the withering process on volatile compound formation during black tea manufacture
    • Takeo, T. (1984). Effects of the withering process on volatile compound formation during black tea manufacture. Journal of the Science of Food and Agriculture 31, 84-87.
    • (1984) Journal of the Science of Food and Agriculture , vol.31 , pp. 84-87
    • Takeo, T.1
  • 32
    • 0039178255 scopus 로고
    • A simplified spectrophotometric method for measuring theaflavins and thearubigins in black tea liquors
    • Ullah, M. R. (1972). A simplified spectrophotometric method for measuring theaflavins and thearubigins in black tea liquors. Current Science 41, 422-423.
    • (1972) Current Science , vol.41 , pp. 422-423
    • Ullah, M.R.1
  • 33
    • 0012988374 scopus 로고
    • A rapid procedure for estimating theaflavins and thearubigins of black tea
    • Ullah, M. R. (1986). A rapid procedure for estimating theaflavins and thearubigins of black tea. Two and a Bud 33, 46-48.
    • (1986) Two and a Bud , vol.33 , pp. 46-48
    • Ullah, M.R.1
  • 34
    • 0040362882 scopus 로고
    • Plant protection problems in tea-blister blight control in Southern India
    • Venkata Ram, C. S. (1964). Plant protection problems in tea-blister blight control in Southern India. Plant Protection Bulletin 16, 12.
    • (1964) Plant Protection Bulletin , vol.16 , pp. 12
    • Venkata Ram, C.S.1
  • 35
    • 0342363071 scopus 로고
    • Development in blister blight control. I. Introduction to the 1955 series of blister blight control experiments
    • Webster, B. N. & Park, N. (1956). Development in blister blight control. I. Introduction to the 1955 series of blister blight control experiments. Tea Quarterly 27, 3-6.
    • (1956) Tea Quarterly , vol.27 , pp. 3-6
    • Webster, B.N.1    Park, N.2
  • 36
    • 0001713262 scopus 로고
    • Tea
    • (ed. C. O. Chichester, E. M. Mark & G. F. Stuart), Academic Press: New York
    • Wickremasinghe, R. L. (1978). Tea. In Advances in Food Research, Vol. 24 (ed. C. O. Chichester, E. M. Mark & G. F. Stuart), pp. 229-286. Academic Press: New York.
    • (1978) Advances in Food Research , vol.24 , pp. 229-286
    • Wickremasinghe, R.L.1
  • 37
    • 0013288317 scopus 로고
    • The blackness of tea and the colour of the tip
    • Wickremasinghe, R. L. & Perera, K. V. H. (1966). The blackness of tea and the colour of the tip. Tea Quarterly 37, 75-79.
    • (1966) Tea Quarterly , vol.37 , pp. 75-79
    • Wickremasinghe, R.L.1    Perera, K.V.H.2
  • 38
    • 0013235301 scopus 로고
    • The localization of the polyphenol oxidase of tea leaf
    • Wickremasinghe, R. L., Roberts, G. R. & Perera, B. P. M. (1967). The localization of the polyphenol oxidase of tea leaf. Tea Quarterly 38, 309-310.
    • (1967) Tea Quarterly , vol.38 , pp. 309-310
    • Wickremasinghe, R.L.1    Roberts, G.R.2    Perera, B.P.M.3
  • 39
    • 0343668216 scopus 로고
    • Studies on the quality and flavour of tea. III. Gas chromatographic analyses of the aroma complex
    • Yamanishi, T., Wickremasinghe, R. L. & Perera, K. P. W. C. (1988). Studies on the quality and flavour of tea. III. Gas chromatographic analyses of the aroma complex. Tea Quarterly 39, 75-80.
    • (1988) Tea Quarterly , vol.39 , pp. 75-80
    • Yamanishi, T.1    Wickremasinghe, R.L.2    Perera, K.P.W.C.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.