当前位置: 首页 > 文章 > 广东南雄烟区主要气候因素与烤烟品质特点分析 西北农业学报 2011,20 (3) 75-80
Position: Home > Articles > Analysis of Main Climatic Factors and Quality Characters of Flue-cured Tobacco Leaves in Guangdong Nanxiong Tobacco Growing Areas Acta Agriculturae Boreali-occidentalis Sinica 2011,20 (3) 75-80

广东南雄烟区主要气候因素与烤烟品质特点分析

作  者:
张小全;王军;陈永明;吴文斌;柯油松;邱妙文;杨铁钊
单  位:
河南农业大学烟草学院;广东省烟草南雄科学研究所;广东烟草南雄市有限公司
关键词:
南雄烟区;气候因素;烟叶质量
摘  要:
分析广东省南雄烟区适宜种植烤烟的基本条件、主要气候因素及所产烟叶的品质特点。结果表明,该烟区具有无霜期长、≥10℃积温高、日均温≥20℃持续天数多及0~60 cm土壤含氯量较低等特点,具备生产优质烟叶的基本条件;南雄烟区大田前期气温较低、光照时数短,旺长和成熟期气温较高、光照时数较长,可能是南雄浓香型烟叶风格特色形成的气候因素;南雄烟区烟叶外观品质佳,化学成分含量较适宜,含钾量高,组成比例协调,浓香型风格突出,配伍性强,感官评吸质量较好。
译  名:
Analysis of Main Climatic Factors and Quality Characters of Flue-cured Tobacco Leaves in Guangdong Nanxiong Tobacco Growing Areas
作  者:
ZHANG Xiaoquan1,WANG Jun2,CHEN Yongming2,WU Wenbin3, KE Yousong3,QIU Miaowen2 and YANG Tiezhao1 (1.College of Tobacco Sciences,Henan Agricultural University,Zhengzhou 450002,China;2.Nanxiong Tobacco Science Research Institute of Guangdong Province,Nanxiong Guangdong 512400,China;3.Nanxiong Branch of Guangdong Tobacco Company,Nanxiong Guangdong 512400,China)
关键词:
Nanxiong-Tobacco growing areas;Climatic factors;Tobacco leaf quality
摘  要:
Basic conditions for tobacco-growing areas,main climatic factors and quality of tobacco leaves were analyzed in Nanxiong of Guangdong province.The results indicated that Nanxiong tobacco-growing areas have a long frost-free period,high accumulated temperature of ≥10 ℃,a long period of time with daily average temperature of ≥20 ℃ and low content of Cl-in the 0-60 cm soil layer.The rainfall is abundant.The lower temperature and the shorter sunshine hours during root extending stage,the higher temperature and the longer sunshine hours during vigorous and maturing stage of tobacco growing periods could be the major climatic factors for Nanxiong areas to produce high quality tobacco leaves with rich flavor.Nanxiong tobacco leaves had distinguishing features of high appearance quality,reasonable chemical constituents with higher K+ rich flavor,and good sensory evaluation.

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