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当前位置: 首页 > 文章 > 成熟度对不同品种晒红烟主要生理生化变化和品质的影响 中国烟草科学 2019 (6) 66-74
Position: Home > Articles > Effects of Maturity on the Main Physiological and Biochemical Properties and Quality of Different Cultivars of Dark Sun-cured Tobacco Chinese Tobacco Science 2019 (6) 66-74

成熟度对不同品种晒红烟主要生理生化变化和品质的影响

作  者：
饶超奇;符云鹏;侯振武;凡聪;陈成立;任庆东;王静
单  位：
吉林省蛟河市烟叶有限公司;河南农业大学烟草学院烟草行业烟草栽培重点实验室
关键词：
晒红烟;成熟度;品种;化学成分;感官质量
摘  要：
为确定晒红烟适宜的采收成熟度,研究了漂河1号、漂河2号晒红烟不同成熟度烟叶晒制过程中主要生理指标、化学成分的变化及晒制后烟叶品质的差异。结果表明,不同成熟度烟叶采收时质体色素含量、淀粉酶活性和主要化学成分含量差异明显;晒制过程中,不同成熟度烟叶水分、色素、淀粉酶活性和主要化学成分含量变化有差异。随着成熟度提高,烟叶晒制过程中失水速率增大、叶绿素降解彻底、烟叶青色消退较快;适当提高成熟度,烟叶在晒制前期保持较高的淀粉酶活性,有利于淀粉的降解和糖含量的提高,同时降低总氮含量,协调烟叶化学成分。漂河1号品种调制后烟叶感官质量以中成熟度(M2)和高成熟度(M3)较好,即叶面变黄60%～70%采收为宜;漂河2号品种调制后烟叶感官质量以中成熟度(M2)最好,即叶面变黄50%～60%采收为宜。
译  名：
Effects of Maturity on the Main Physiological and Biochemical Properties and Quality of Different Cultivars of Dark Sun-cured Tobacco
作  者：
RAO Chaoqi;FU Yunpeng;HOU Zhenwu;FAN Cong;CHEN Chengli;REN Qingdong;WANG Jing;Tobacco Science College of Henan Agricultural University, Key Laboratory of Tobacco Cultivation in Tobacco Industry;Jiaohe Tobacco Company Limited;
关键词：
sun-cured tobacco;;maturity;;variety;;chemical composition;;sensory quality
摘  要：
In order to determine the appropriate harvest maturity of dark sun-cured tobacco, the changes of main physiological indexes and chemical components during the curing process of sun-cured tobacco, and the differences of tobacco quality after sun-cured tobacco were studied with varieties Piaohe 1 and Piaohe 2. The results showed that there were significant differences in pigment content, amylase activity and main chemical components in tobacco leaves with different maturity. During the drying process, the moisture, pigment, amylase activity and the content of main chemical components of tobacco leaves with different maturity were different. With the increase of ripeness, the rate of dehydration increased during the air drying process, chlorophyll degradation was more complete, and the green color of leaves faded faster. With appropriately improved maturity, high amylase activity is maintained in tobacco leaves at the early stage of drying, which is conducive to degradation of starch and improvement of sugar content, while decreasing the total nitrogen and coordinating the chemical composition of tobacco leaves. In conclusion, the sensory quality of tobacco leaves of variety Piaohe 1 was better in M2 and M3, which means that the most suitable maturation is reached when 60%-70% of leaf surface turns yellow. After curing, the best sensory quality of tobacco leaves was M2, which means that the most suitable maturation is reached when 50%-60% of leaf surface turns yellow.

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