摘要
采用大田试验,分别对比了各部位不同成熟度鲜叶对初烤烟叶致香物质含量和评吸质量的影响。试验结果表明:烟叶大田成熟标准以上中部烟叶9~10成黄、主脉全白,下部烟叶4—5成黄、主脉开始变白为宜,可改善烟叶香气质量,提高其工业可用性。
Field experiment was conducted to investigate the contents of neutral aroma components and the sensory evaluation quality of tobacco leaves at different stalk positions under different maturity. The results showed that the harvested upper and middle leaves with 90%-100% yellowing, and the lower leaves with 40%-50% yellowing were better for improving the aroma quality of tobacco leaves and increasing the industrial usability.
出处
《土壤》
CAS
CSCD
北大核心
2010年第1期65-70,共6页
Soils
基金
河南省烟草专卖局科技项目(HYKJ200611)资助
关键词
烤烟
烟叶
成熟度
香气质量
Flue-cured tobacco, Tobacco leaves, Maturity, Aroma quality