定色后期稳温时间对烤烟中部叶和上部叶质量的影响

摘要

为了探究烤烟烘烤过程中延长定色后期稳温时间对烤烟中部和上部叶质量的影响，以云烟87中部叶和上部叶为试验材料，在气流下降式密集烤房对比研究了54℃不同稳温时间对烤烟质量的影响。结果表明：在烘烤过程中，定色后期54℃延长稳温12~16和16~20 h，中部叶和上部叶的上等烟比例分别比对照高2.33~3.37和1.44~1.64个百分点，上部叶的叶绿素降解率较对照高0.02~0.04个百分点，中部叶和上部叶的评吸得分分别比对照高出1.08~2.33和2.08~2.75分；另外，定色后期54℃延长稳温20 h时，上部叶的总糖和还原糖含量较对照低3.16和4.22个百分点。这表明定色后期延长稳温时间，能够提升烤烟中部与上部叶烤后烟上等烟比例和感官质量，降低上部烟两糖含量，并促进叶绿素降解。%To explore the stabilized temperature duration on quality of middle and upper flue-cured tobacco leaves. Yunyan 87 were used to study the effects of stabilized temperature duration at the standard curing temperature(54℃) on quality of middle and upper tobacco leaves in down-draft barn. The results showed that in the process of baking, on later stage of ifxing-color extended steady temperature(54℃) 12-16 h, the proportion of superior tobacco of middle and upper flue-cured tobacco were higher than CK by 2.33-3.37 percentage points and 1.44-1.64 percentage points, respectively. The starch and the chlorophyll degradation rate of upper leaves were 0.02-0.05 percentage points higher than CK, the score of smoking assessment of middle and upper tobacco leaves were higher than CK by 1.08-2.33 and 2.08-2.75, respectively. In addition, on later stage of color ifxing extend the steady temperature(54℃) 16 h, total sugar and reducing sugar content in upper leaves 3.16 and 4.22 percentage points lower than CK. In conclusion, the prolonged color ifxing time could improve the ifne tobacco ratio and intrinsic quality of middle and upper tobacco leaves, improve the degradation rate of starch and chlorophyll, and lower the saccharide content of upper tobacco leaves.