烤烟烘烤过程中品种间的生理生化反应差异研究

摘要

为摸清不同烤烟品种的烘烤特性,探讨烟叶烘烤过程中生理生化指标的变化,分别测定了红花大金元、中烟100、K326烘烤过程中关健温度点的色素含量、含水量以及多酚氧化酶活性.3个烤烟品种在变黄、失水以及酶活性上存在差异.红花大金元自由水散失慢,定色期束缚水散失较快,自由水束缚水比值高,多酚氧化酶活性强,叶绿素含量高且降解不彻底,影响烤后原烟的外观质量;K326烘烤过程失水快,自由水束缚水比值低,多酚氧化酶活性居中;中烟100烘烤过程变黄速度与失水速率协调,多酚氧化酶活性低,中上等烟比例和均价最高.%Flue-curing characteristics of flue-cured tobacco varieties Honghuadajinyuan, Zhongyan 100 and K326, which included changes of plastid pigments, water content and activities of polyphenol oxidase (PPO) were investigated, under the same curing conditions, in order to find out physiological and biochemical changes during curing process. The chemical compositions of cured leaves were measured and the appearances of economic characters were evaluated. The results showed that three tobacco varieties existed differences in yellowing process, water removal and activities of enzyme, Honghuadajinyuan performed slow loss of free water, high speed loss of bound water during fixing color stage, high ratio of free water and bound water, high activity of polyphenol oxidase, high chlorophyll content but low degradation, all these effected appearance quality after being cured; K326 performed rapid water loss during curing, low ratio of free water and bound water, polyphenol oxidase activity was at middle, the content of tobacco nicotine was high; the color change during the yellowing stage of Zhongyanl00 was in accordance with water removal, with low PPO activity, low chlorophyll content, the percentage of fist-and middle tobacco leaves and average price were the highest.