摘要
[目的]研究一次性成熟采烤对K326上部6片烟叶品质的影响,以提高烟叶的外观质量和上等烟叶的比例。[方法]相同栽培技术措施等条件下,研究一次性采收后,应用121烘烤和习惯性烘烤2种不同的烘烤方式对新品种K326上部6片烟叶内在的化学成分、品质和等级的影响。[结果]上部烟叶一次性采烤,不同叶位烟叶的总糖与还原糖含量,以及糖碱比值均显著低于农民习惯采烤的数值;烟叶香气质好于农民习惯采烤的;烟叶的杂气和刺激性比习惯采烤的均要轻,劲头适中,余味要好;同时,上等烟比例达到了87.5%,显著高于习惯采烤8.3%。[结论]一次性采收后,采用121烘烤工艺能显著提高烟叶品质和等级质量。
[ Objective ] The aim was to study the influence of disposable mature harvest and baking on the quality of the top 6 tobacco leaves of K326 so as to enhance the apparent quality of tobacco leaves and the proportion of first-class tobacco leaves. [ Method ] While the cultivation tech- nics and measures were same, after disposable harvest, the influence of the 2 different baking methods of 121 baking and usual baking on the inter- nal chemical compositon,quality and grade of the top 6 tobacco leaves of the new variety K326 was studied. [ Result ] Compared with the tobacco leaves harvested and baked by farmer＇ s usual method,in the upper leaves of disposable harvest and baking, the total sugar content, reducing sugar content and sugar-alkali ratio in the tobacco leaves of different leaf positions were significantly lower,the fragrance quality of tobacco leaves was better,their impurity gas and stimulus were less ,their smoke strength was moderate and their after taste was better. Meanwhile, the proportion of first-class tobacco leaves reached 87.5% and significantly higher than 8.3% of usual harvest and baking. [ Conclusion] After disposable harvest, the quality and grade quality of tobacco leaves could be enhanced significantly by 121 baking.
出处
《安徽农业科学》
CAS
北大核心
2011年第18期11000-11002,共3页
Journal of Anhui Agricultural Sciences
关键词
上部烟叶
采烤
K326
成熟度
烟叶品质
Upper leaves
Harvest and baking
K326
Maturity
Quality of tobacco leaves tobacco quantity
