不同有机酸营养对不同成熟度烤烟内在品质的影响

Effects of different organic acids on maturity and quality of flue-cured tobacco

田间试验研究了苹果酸、油酸和腐殖酸对烤烟不同成熟度烟叶各项品质指标含量的影响。结果表明,适熟时,3种有机酸能不同程度地提高烟叶中钾和还原糖含量、钾氯比和糖碱比,同时降低蛋白质和烟碱的含量。其中,苹果酸和腐殖酸能明显提高上部叶和中部叶中钾含量,苹果酸和油酸能明显降低上部叶和中部叶中蛋白质含量以及中部叶中烟碱含量。与适熟时相比,过熟时腐殖酸处理烟叶中各项指标的化学成分协调,从而改善烟叶的品质;苹果酸和油酸处理的效果次之。

A field trial was conducted to study the effects of different organic acids on maturity and quality of flue-cured tobacco. The results indicated that during ripe harvesting time, three organic acids could enhance K, reduce sugar contents, K/Cl, sugar/nicotine, and simultaneously reduce the protein and nicotine contents. But the effects of different kinds of organic acids were different. Malic acid and fulvic acid could obviously increase K content of the upper and middle stalk position leaves. Malic acid and oleic acid could obviously reduce the protein content of upper and middle stalk position leaves and nicotine content of middle stalk position leaves. During the over-ripe harvesting time, in comparison with the ripe harvesting time, chemical compositions of tobacco leaves were most coordinated in the fulvic acid processing, thus could improve the quality of tobacco leaves. The effects of fulvic acid were better than those of malic acid and oleic acid.