烘烤变黄环境对上部叶蛋白酶活性的影响

Influence of Yellowing Condition on Protease Activity of Upper Leaves of Flue-cured Tobacco

运用二因素最优回归设计,研究烤烟品种K326烘烤变黄期温度和相对湿度对上部叶蛋白酶活性的影响。结果表明,在烤烟上部叶烘烤变黄过程中蛋白酶活性均呈先升后降的变化趋势,在变黄温度和相对湿度范围内低温和中湿有利于维持上部叶蛋白酶活性在较高水平。从提高上部叶蛋白酶活性的角度考虑,上部叶烘烤的变黄恒定温度为34.0℃左右、相对湿度88.0%(即干湿差1.5℃)左右为宜。

With the best regression of two factors of temperature and relative humidity（RH）,the effects of different temperature and relative humidity on the activity of protease in flue-cured tobacco leaves during yellowing stage.The result showed that the protease activity of upper leaves of tobacco showed the first increase after the lower trend in the yellowing stage.The lower temperature and middle RH at the yellowing stage was advantageous to maintenance of protease activity at a high level.The study also suggested that the best temperature and RH of upper leaves be about 34℃ and 88.0% respectively in the yellowing stage.