不同采收成熟度对烤烟香气质量的影响  

Effects of Different Maturity on Aroma Quality of Flue-Cured Tobacco Leaves

作　　者：韩富根[1] 彭丽丽[1,2] 马永建 宋鹏飞[1] 白海群[1] 张凤侠[1] 沈铮[1] 王校辉[1] 

机构地区：[1]河南农业大学国家烟草栽培生理生化研究基地,郑州450002 [2]广东省中烟工业有限责任公司,广州510000 [3]襄城县烟草公司,河南许昌461700

出　　处：《土壤》2010年第1期65-70,共6页Soils

基　　金：河南省烟草专卖局科技项目(HYKJ200611)资助

摘　　要：采用大田试验，分别对比了各部位不同成熟度鲜叶对初烤烟叶致香物质含量和评吸质量的影响。试验结果表明：烟叶大田成熟标准以上中部烟叶9～10成黄、主脉全白，下部烟叶4—5成黄、主脉开始变白为宜，可改善烟叶香气质量，提高其工业可用性。Field experiment was conducted to investigate the contents of neutral aroma components and the sensory evaluation quality of tobacco leaves at different stalk positions under different maturity. The results showed that the harvested upper and middle leaves with 90%-100% yellowing, and the lower leaves with 40%-50% yellowing were better for improving the aroma quality of tobacco leaves and increasing the industrial usability.

关 键 词：烤烟 烟叶 成熟度 香气质量 

分 类 号：S572[农业科学—烟草工业]