To study the effects of air-curing time on flue-cured tobacco quality, air-curing of 24, 48, 72, 96 hours were carried out before flue-curing and compared with curing directly after harvest. Changes of the tobacco curing process, energy and economic traits, appearance quality, chemical composition and smoking quality of cured tobacco leaves were analyzed. The results showed that with air-curing, curing time of flue-cured tobacco could be reduced and so was energy consumption. Improved quality of tobacco leaf appearance, economic traits, chemical composition and smoking quality were also observed. However, with the extension of air-curing time tobacco quality increased firstly and then declined. After comprehensive comparison of flue-cured tobacco quality the best air-curing time was 48 h, which could reduce the curing barn yellowing time within 20 h, save 15% of the energy consumption, with improved appearance quality, 5% higher proportion of superior and middle class leaves, and coordinated chemical composition.%为深入研究烤烟晾制变黄时间对烟叶烘烤效果的影响，试验设置了24、48、72和96 h等4个晾制时间梯度，与采收后直接烘烤相对比，对烘烤过程中烟叶变化情况、能耗及烤后烟叶经济性状、外观质量、化学成分、感官质量进行了分析。结果表明，烤烟晾制变黄可缩短烤房内变黄时间，降低烘烤能耗，对烤后烟叶的烟叶外观质量、经济性状、化学成分、评吸质量也有一定的改善作用，其效果随晾制变黄时间的延长，呈先升高后下降的趋势。综合比较，烤烟晾制变黄48 h效果最好，可节省烤房内变黄时间20 h，有效缩短烤房使用周期，节约烘烤能耗15%，外观质量好，上中等烟比例提高5%，化学成分协调。
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