不同成熟度上部叶一次性砍烤对烟叶品质及可用性的影响  

Effects of Different Maturity on the Usability and Quality of the Flue-cured Tobacco Upper Leaves under One-time Harvest and Curing

作　　者：谢已书[1] 袁黔华 邱昆 武圣江[1] 

机构地区：[1]贵州省烟草科学研究所,贵阳550081 [2]贵州省烟草公司黔东南州分公司,贵州凯里556000

出　　处：《湖北农业科学》2013年第20期4970-4974,共5页Hubei Agricultural Sciences

基　　金：中国烟草总公司贵州省公司科技项目(201023)

摘　　要：为了提高上部烟叶的烘烤质量及为其可用性提供理论依据,研究了不同成熟度(尚熟、成熟、完熟)上部叶一次性砍烤对烤后烟叶经济外观性状、物理性状、化学成分和感官质量的影响。结果表明,上部6叶在正常成熟条件下一次性砍烤有利于提高烟叶烘烤质量和经济性状;推迟10 d(完熟时)采砍,烤后烟叶的物理性状、化学成分和感官质量较佳。烟株顶部1-2叶位烟叶烤后外观质量和内在品质均较差,工业利用价值不大。In order to improve quality of the flue-cured tobacco upper leaves and offer theoretical basis of usability, effects of different maturity on the economic appearance characters, physical characters, chemical composition and sensory quality of the flue-cured tobacco upper leaves under one-time harvest and curing were studied. The results showed that the method of one-time harvest and curing for six flue-cured tobacco upper leaves of normal maturity is good for improving the curing quality and economic appearance characters of tobacco. The six flue-cured tobacco upper leaves had the best physical characters,chemical composition and sensory quality when harvest time was delayed by 10 days. The appearance quality and internal quality of the top 1~2 leaves under different harvest and curing method are poor and the industrial utility value is little.

关 键 词：烤烟 密集烘烤 成熟度 上部叶 一次性砍烤 可用性 

分 类 号：S572[农业科学—烟草工业]