几个烤烟品种成熟期及采后的色素和水分含量变化

Changes of Pigment and Water Contents during Ripeness and Post-harvest Stage for Several Flue-cured Tobacco Varieties

为了探索采收至烘烤环节烟叶品质发生变化和红大品种较难烘烤的原因,通过对不同烤烟品种鲜烟叶跟踪检测的方法,测定了鲜烟叶色素和水分含量的变化。结果表明,红大叶绿素a、叶绿素b含量均较高,导致烟叶烘烤前期变黄较快,但较难彻底变黄,需延长凋萎期时间;自由水和总水分含量较高,烘烤过程中易失水烤青或失水过少发生烤糊,束缚水含量较少,导致定色期缓冲能力较弱,难以定色。烟叶采后未及时进烤,导致烤后品质降低的主要原因是离体烟叶内部所发生的剧烈生物学反应,烟叶内有利于品质形成的色素前体物质提前降解。

In order to exploring the changes of postharvest tobacco quality before curing and the difficult flue-cured reasons for Hongda, pigment and water contents in fresh tobacco leaf were tested. The results showed that the rather high contents of chlorophyll a and b in Hongda tobacco leaf caused the difficulty of complete yellowing in wilting stage. Basing on the higher contents of free water and total water and the lower contents of bound water, Hongda tobacco leaf easily retained green for excessive loss of water or easily turned black for little loss of water in flue-curing process, while it was difficult to fix yellow after wilting stage. The reduction of tobacco quality precursor was mainly caused by sharply adverse biological response.