为探明不同类型烤房对烤后烟叶品质的影响,进行了普通烤房(C1)、普改密烤房(C2)及气流下降式密集烤房(C3)对比试验.结果表明:不同烤房调制的相同部位烟叶收缩率、含梗率均为C1＞C2＞C3,而叶片厚度和单叶重为C3＞C2＞C1;C1调制的下部叶、C3调制的中上部叶的外观质量略差；C1调制的下部叶化学成分最不协调,而C2与C3的下部叶化学成分接近,中部叶为普C2＞C1＞C3,上部叶为C1＞C2＞C3;C1调制的下部叶评吸品质最低,C2最高,中上部叶评吸品质为C2＞C1＞C3;烟叶综合外观品质、化学成分及评吸品质为C2＞C1＞C3;烤后烟叶经济性状指标为C3＞C2＞C1.%For studying the effects of barn types on cured tobacco leaf quality, the traditional barn (c1) , upgraded conventional curing barns (c2) and down draught bulk curing barn (c3) were compared. The results showed that the barns in the order of the shrinkage and stem percentage of tobacco leaves from the same stalk position were c1>c2>c3, while in the order of leaf thickness and single leaf weight were c3>c2>c1. The appearance quality of lower leaves cured in cl and that of upper and middle leaves cured in c3 was slightly lower. The chemical composition in lower leaves cured in cl was not as harmonious as that cured in c2 and c3. The barns in the order of chemical harmony for middle leaves were c2>c1>c3, for upper leaves were c1>c2>c3. The barns in the order of sensory quality for lower leaves were c2>c3>c1, for upper and middle leaves were c2> c1>c3. The barns in the order of comprehensive results of appearance quality, chemical composition and sensory quality of tobacco leaves were c2>c1>c3, in the order of leaf economic characters were c3>c2>c1.
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