贵州乌蒙烟区清甜香烤烟风格形成的土壤腐殖质组成特征

Composition Characteristics of Soil Humus of Light-sweet Flavor Style of Flue-Cured Tobacco in Wumeng Tobacco-Growing Areas

利用贵州乌蒙烟区31个地点的土壤及烟叶样品数据,对清甜香烤烟风格形成的土壤腐殖质组成特征进行了分析。结果表明:乌蒙烟区土壤腐殖质碳量均值为12.24 g kg-1,胡敏素碳量、胡敏酸碳量、富里酸碳量均值分别为8.49、0.74和3.02 g kg-1。腐殖质组分相对含量中胡敏素比例最高,腐植酸比例平均为31.83%。腐殖质各组分变异系数均较大。形成不同清甜香风格的土壤腐殖质各组分碳量均表现为弱清甜香显著高于典型清甜香和清甜香。腐植酸比例以弱清甜香风格最低;典型清甜香风格形成的胡敏酸比例显著高于清甜香和弱清甜香;胡敏素比例以弱清甜香风格最高。弱清甜香风格形成的土壤腐殖质水平总体较高,其土壤腐殖质碳量均值为16.31 g kg-1,弱清甜香烤烟生长的土壤样本50%的腐殖质碳量大于15 g kg-1。

Soil and tobacco leave samples were collected from 31 filed sites in Wumeng tobacco-growing areas and the composition characteristics of soil humus of light-sweet flavor style of flue-cured tobacco were analyzed. The results indicated that the average content of the total humus carbon was 12.24 g kg-1in Wumeng tobacco-growing areas. The average contents of Humin carbon(HM), humic acid carbon(HA) and fulvic acid carbon(FA) were 8.49 g kg-1,0.74 g kg-1and 3.02 g kg-1, respectively. Of humus components, the proportions of humin were highest, while humic acid(HE) accounted for 31.83% averagely. The coefficient of variation of each humus component was relatively large.Carbon contents of humus components of different subtypes showed that weak light-sweet flavor style was significantly higher than typical light-sweet flavor style and light-sweet flavor style. The percentage of HA of typical light-sweet flavor style was significantly higher than light-sweet flavor style and weak light-sweet flavor style. The percentage of HE of weak light-sweet flavor style was lowest while its percentage of HM was highest. The overall level of soil humus of weak light-sweet flavor style was higher, of which the average content of the total humus carbon was 16.31 g kg-1.The soil samples which carbon contents of humus of weak light-sweet flavor style over 15 g kg-1accounted for 50%.