延长变黄时间对烤烟品质的影响  

Effect of Delaying Yellow on the Qualities of Tobacco

作　　者：刘卉[1] 周清明[1] 邵岩[2] 黎娟[1] 邓小华[1] 王志勇[1] 刘涛[1] 

机构地区：[1]湖南农业大学农学院,长沙410128 [2]云南省烟草公司,昆明650000

出　　处：《作物研究》2014年第4期395-397,415,共4页Crop Research

基　　金：湖南省研究生科研创新项目

摘　　要：以烤烟品种云烟97为材料,探讨了密集烘烤时不同变黄时间对烟叶品质的影响。结果表明:变黄时间延长6 h,上中下三个部位的烟叶烤后外观质量综合评分最高,物理特性较优,化学成分比例较协调,上等烟比例提高,能耗与对照处理差异不大,是最适宜的烘烤变黄时间。Using the flue-cured tobacco Yunyan 97 as materials,the effect of different delaying yellow time on qualities of tobacco was studied.The results showed that：after 6 hours delaying yellowing,the appearance of cured tobacco leaves had the highest quality composite score,physical characteristics optimum chemical composition ratio than coordination,the proportion of the finest roasted tobacco increased.The energy consumption is insignificant than contrast,delaying yellowing 6h treatment is the most suitable to bake yellowing time.

关 键 词：烤烟 密集烘烤 变黄时间 品质 

分 类 号：S572.092[农业科学—烟草工业]