不同鲜烟叶成熟度的组织结构和生理生化研究  

A study on different harvest maturity levels in leaf structures and physiological and biochemical properties of fresh tobacco leaves

作　　者：徐兴阳[1] 廖孔凤 代瑾然[2] 胡卫宗 陈穗云[2] 端永明[1] 王锋[3] 

机构地区：[1]云南省烟草公司昆明市公司烟叶生产技术中心,云南昆明650051 [2]云南大学生命科学学院,云南昆明650091 [3]云南省烟草公司昆明市公司寻甸分公司,云南寻甸655200

出　　处：《云南大学学报（自然科学版）》2017年第2期313-323,共11页Journal of Yunnan University(Natural Sciences Edition)

基　　金：中国烟草总公司云南省公司项目(2013YN17)

摘　　要：成熟度是烟叶质量的核心要素,明确田间鲜烟叶的适宜采收成熟度对提高烟叶质量具有重要意义.本研究以特色烤烟品种红大和K326田间鲜烟叶为材料,田间鲜烟叶成熟度采用经典5级分类法与叶绿素SPAD值相结合,室内采用石蜡切片法和生理生化指标测定法,针对上、中、下3个部位,M1~M5 5个成熟度档次鲜烟叶的组织结构和色素等生化指标进行研究.结果表明:1鲜烟叶组织结构以K326稍疏松,红大稍密;色素含量红大>K326,总氮、蛋白质、硝酸还原酶活性、淀粉酶活性则K326>红大,丙二醛含量几乎不受品种和部位的影响.2品种间的变化趋势基本一致,随着烟株采收部位的上升,烟叶的组织结构趋于紧密,色素含量不断减少,而叶片厚度、海绵组织、栅栏组织厚度、类胡萝卜素比值、硝酸还原酶活性、总氮和丙二醛含量等指标则趋于增加.3相同部位条件下,成熟度档次间组织结构的差异显著,叶片厚度、叶表皮厚度、栅栏组织和海绵组织的厚度,组织比等指标从M1至M5表现为先增加后减少的"抛物线"规律,在M2~M4之间呈现出一个标志性的拐点特征;烟叶色素含量、硝酸还原酶活性、可溶性蛋白质和总N含量随成熟度档次的增加不断减少,而类胡萝卜素比值、丙二醛含量则是不断增加.本研究发现品种间田间鲜烟叶组织结构、生理生化特征和成熟度间各指标的变化规律,为科学制订采收成熟度数字化标准提供了理论依据.Fresh leaves from flue-cured tobacco variety Hongda and K326 were used as materials in this study.Based on classical five-level leaf maturity taxonomy and chlorophyll SPAD values, and with indoor experiments using paraffin method and physiological and biochemical assays,five maturity grades （M1 to M5） from upper, middle and lower parts on the tobacco stem position, structure and pigments and other biochemical properties of fresh tobacco leaves were studied. The results showed that：（1） leaves of K326 had more loose structure than Hongda ;leaves of Hongda had more pigments than that of k326, K326 had more total nitrogen and proteins, higher nitrate reductase and amylase activity than those of Hongda, while the content of malonate aldehydeis was hardly affected by species or leaf positions ; （2） By the rise of leaf positions, the organizational structure of the tobacco leaves tended to get more dense, while the pigment content tended to decline. Leaf thickness, spongy tissue, palisade tissue thickness, the ratio of carotenoids, nitrate reductase activity, total nitrogencontent and malondialdehyde index tended to increase.There were no significant difference between the two varieties;（3） Structures between different maturity levels varied significantly at the same leaf position. Leaf thickness, leaf epidermal thickness, thickness of palisade and spongy tissue showed a significant parabolic change pattern by different levels fromM 1 to M5. There was a ＂turning point＂ feature between M2 and M4.Leaf pigment content,nitrate reductase activity,soluble protein and total nitrogen content decreased from M1 to MS.While the ratio of carotenoids, malondialdehyde content increased from M1 to M5.Therefore, in this study, the change pattern of fresh leaves in leaf structure and physiological and biochemical properties between different maturity levels was discovered,which provides a theoretical basis for the scientific development of harvest maturity digitized standards.

关 键 词：烤烟品种 成熟度 组织结构 生理生化 

分 类 号：S572[农业科学—烟草工业]