[Objective] The aim was to study the curing characteristics of lower leaves of Xiangyan No.3 in order to provide reference for formulating the baking technology. [Method] With Yunyan No.87 and K326 as control, the basic law of the leaf maturity and the morphology, the tobacco leaf-yellowing and the speed of loss water of three varieties were determined. [Result] Water content decreased with the prolong of baking time and the fastest decline had been found after 24-72 h. The descending speed of water content of three varieties was K326Yunyan No.87Xiangyan No.3. The contents of chlorophyll, chlorophyll a, chlorophyll b, carotenoid and polyphenol oxidase were all higher than those of Yunyan No.87 and K326. [Conclusion] The curing characteristics of lower leaves of Xiangyan No.3 were preliminarily studied. It had great significance for improving baking quality of Xiangyan No.3.%[目的]研究湘烟3号下部叶的烘烤特性,为制订湘烟3号的烘烤工艺提供依据。[方法]以云烟87和K326为对照品种,测定3个品种田间成熟规律和基本表象、烘烤过程中的变黄速度、色素含量变化及失水干燥速度。[结果]3个品种下部叶的含水量随烘烤时间的延长而下降,其中烘烤24～72h水分下降速度最快,3个品种水分下降速度为K326〉云烟87〉湘烟3号;湘烟3号的大田叶绿素、叶绿素a、叶绿素b、类胡萝卜素、多酚氧化酶含量均高于云烟87和K326。[结论]初步研究了湘烟3号下部叶的烘烤特性,对提高湘烟3号烟叶烘烤质量具有十分重要的意义。
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