采收方式、成熟度和凋萎时间对烤烟上部叶淀粉含量的影响

EFFECT OF HARVEST METHOD,MATURITY,AND WITHERING TIME ON THE STARCH CONTENTS OF THE UPPER LEAVES OF FLUE-CURED TOBACCO

研究烟叶采收方式、成熟度和凋萎时间互作处理对烟叶淀粉含量的影响,结果表明:随烘烤时间推移,烟叶淀粉含量降低;烟叶分片采收时淀粉降解量在烘烤36h内最大,而带茎采收却在烘烤24-60h最大,且降解持续时间长;采收方式、成熟度、凋萎时间均影响烤烟上部叶淀粉含量,以成熟度影响最大,采收方式次之,凋萎时间再次。烟叶成熟时带茎采收、适当延长凋萎的互作处理组合(A1B2C2)淀粉含量最低,有利于提高烤烟上部叶可用性。

Effect of harvest method , maturity, and withering time on the starch contents of the upper leaves of flue - cured tobacco were studied. The results were as follows ： with the curing hours extended, the starch contents of tobacco leaves reduced; the starch contents of tobacco leaves were degraded highest in the way of harvesting without stalk when the curing hours was in the range of 0 - 36h, while it were degraded highest in the way of harvesting with stalk in the range of 24h - 60h, and the degradation time was longer than the way of harvesting without stalk. The effect on the starch contents of the upper leaves of flue - cured tobacco was in the following order： maturity 〉 harvest method 〉 withering time. The treatment of A1B2C2 made the starch contents of tobacco leaves reduce lowest and the usability of upper leaves improve.