海拔高度对烤烟品质影响的研究进展  

Research advances in effect of altitude on the quality of flue-cured tobacco

作　　者：王浩雅[1] 孙力[1] 简彬[1] 

机构地区：[1]云南烟草科学研究院,云南昆明650106

出　　处：《云南大学学报（自然科学版）》2010年第S1期222-226,共5页Journal of Yunnan University(Natural Sciences Edition)

基　　金：云南中烟工业公司科技项目资助(2006YL01-2)

摘　　要：介绍了海拔高度对烤烟品质影响的发展历程和研究现状,阐述了海拔高度对烤烟农艺性状、外观质量、化学成分、香气和吃味的影响.海拔是个综合性的因素,有必要究其本质,深入地对其内在某一因素进行准确的研究.分析了相同的试验设计方案,不同结果的原因,展望了海拔高度对烟叶品质影响的研究方向.This paper describes the effect of altitude on the quality of flue-cured tobacco,and describes the development course and research situation.The article describes the effect of altitude on the flue-cured tobacco agronomic characters,appearance quality,chemical composition,aroma and taste.Elevation is a comprehensive factor.We should study its nature and one factor inherent in-depth excavation,analysis the reasons for the different results in the same experimental design.We prospect the direction for the effect of altitude on the quality of flue-cured tobacco.

关 键 词：海拔高度 烤烟 气候条件 品质 

分 类 号：S572[农业科学—烟草工业]