烤烟新品种中烟103烘烤特性研究

Research on the Baking Property of the New Flue-cured Tobacco Variety-Zhongyan 103

[目的]探明烤烟新品种中烟103的烘烤特性。[方法]通过研究中烟103成熟烟叶在烘烤过程中水分及叶绿素含量的变化分析其烘烤特性。[结果]中烟103成熟鲜烟叶的叶绿素含量明显高于云烟87;烟叶变黄时间接近云烟87;叶肉干燥时间稍长于云烟87。烘烤过程中其变黄阶段叶绿素的降解速度同云烟87相差不大,失水速度慢于云烟87;在定色和干筋阶段,中烟103烟叶失水速度快,叶肉的干燥时间长于云烟87。[结论]为烤烟新品种中烟103的科学烘烤提供了参考依据。

[Objective] The baking characteristics of new flue-cured tobacco variety-Zhongyan 103 was researched.[Method] The baking characteristics of Zhongyan 103 was explored through the analysis of the change of the content of water and chlorophyll its leaf during the baking process.[Result] The content of chlorophyll in mature fresh leaf of Zhongyan 103 was significantly higher than that of Yunyan 87;the time of the leaf-turning to yellow of Zhongyan 103 was close to that of Yunyan 87 and the time of mesophyll-drying of Zhongyan 103 was slightly longer than that of Yunyan 87.The degradation rate of chlorophyll in the baking process for the leaf-yellowing of Zhongyan 103 was as that of Yunyan 87 and the speed of water-losing was slower than that of Yunyan 87.In stage of maturity,the speed of water-losing of Zhongyan 103 was faster than that of Yunyan 87 and the time of mesophyll-drying was longer than that of Yunyan 87.[Conclusion] The scientific reference for the baking tobacco leaf of new variety-Zhongyan 103 was provided.