摘要
研究了在国标 ４０ 级制要求下烤烟不同部位烟叶不同外观成熟特征与烤后外观质量、化学成分及香吃味的关系。结果表明：下部叶以主色调黄绿色，叶尖、叶缘开始变黄，主脉基本变白、侧脉１／２～２／３ 变白；中部叶以主色调绿黄色，叶尖，叶缘变黄，主脉变白发亮、侧脉２／３～３／４ 变白；上部叶以主色调黄色，叶尖、叶缘发白，叶面有明显成熟斑，主脉变白发亮、侧脉３／４ 基本全白采收为宜。初烤烟叶外观质量、内在品质有较大程度的提高，香吃味得到改善。
The study was carried out to investigate the relations between appearant maturity characteristics of fresh leaf for different position and its appearant quality after curing,chemical components,aroma and taste of flue cured tobacco.The result showed that it would reach the optimum harvesting time for the requirement of forty grade system when leaf colour turned to green yellow,yellow green,yellow,midrib turned white and sidevein whited 1/2 2/3,2/3 3/4,3/4 almost total for lower,middle and upper part of stalk respectively,which indicated that the maturity would deepen a certain extent except for lower leaves.Although the weight per leaf decreased a little,the appearant and smoking quality was enhanced,also the aroma and taste was improved
出处
《中国烟草科学》
CSCD
1999年第3期27-30,共4页
Chinese Tobacco Science
关键词
烤烟
成熟特征
香气味
品质
成熟度
Flue cured tobacco
Position
Maturity characteristics
Quality
Aroma and taste
