提高我国烤烟香吃味的主要技术研究概述  

Review on main techniques to improve aroma and taste of flue-cured tobacco

作　　者：刘碧荣[1] 徐彦军[1] 杨志华[1] 

机构地区：[1]贵州大学农学院,贵州贵阳550025

出　　处：《山地农业生物学报》2006年第2期171-176,共6页Journal of Mountain Agriculture and Biology

摘　　要：通过对相关方面研究成果的分析和总结,得出提高我国烤烟香吃味的几项技术措施为:烤烟新品种的培育、引种和推广应用;合理规划烟区;合理施肥;研究打顶、环切、采收等技术对烟叶品质的影响,逐步摸索保证烟叶优质高产的农艺措施;掌握烟叶烘烤过程中香气形成和变化规律,不断完善烘烤技术;加强烟叶烤后陈化发酵机理研究,积极开发人工发酵技术。By analyzing and summarizing lots of research results about flue-cured tobacco＇ s aroma and taste,then six technical measures were proposed to improve flue-cured tobacco ＇ s aroma and taste in our country. Breed some new varieties of tobacco, introduce some fine varieties from overseas, apply and popularize them. Programme tobacco being planted area reasonably. Apply fertilizer reasonably. Go deep into studying the techniques such as pinching terminal buds, circle cutting, plucking leaves and so on, and grope for some good agriculture technical measu.res to guarantee higher quality and higher production progressively. Go deep into studying the regulation about how the flue-cured tobacco＇s aroma having been formed and varying during the curing process, and improve the technique about curing tobacco step by step. Strengthen studying mechanism about tobacco leaves＇ ageing and being fermented after having been cured , and exploit artificial technical measures about fermentation of flue-cured tobacco leaves actively.

关 键 词：烤烟 烤烟品质 香吃昧 香气量 技术措施 

分 类 号：S572.01[农业科学—烟草工业]