成熟度和调制时间耦合对烤烟内在品质的影响

Effects of coupling maturity and modulation times on the internal quality of flue-cured tobacco

运用模糊数学方法评价了成熟度和调制时间耦合条件下烤烟的内在品质,分析了成熟度和调制时间对烤后烟叶品质的影响.结果表明,延长变黄期的调制时间12 h或延长定色期的调制时间12 h可以提高下部烤烟内在品质;延长变黄期和定色期的调制时间各12 h有利于中部过熟烟叶内在品质的形成;延长变黄期和定色期的调制时间各12 h有利于提高上部欠熟烟叶的内在品质.成熟度及调制时间对不同部位烟叶内在品质的影响不同,针对不同成熟度不同部位的烟叶实施不同的调制时间,可以进一步改善烤烟的内在品质.

The method of fuzzy comprehensive evaluation implied in this paper was to analyze the internal quality of tobacco leaves in the condition of coupling maturity and modulation times. The results indicated that the internal quality of the lower flue-cured tobacco leaves was better when the curing time was extended 12 h during the yellowing stage or color fixing stage; the internal quality of middle overmature tobacco leaves could be improved according to extend each 12 h of the curing times of the yellowing stag.e and color fixing stage; also, the internal quality of the upper unripe tobacco leaves eoulld be improved according to extend each 12 h of the curing time of the yellowing stage and color fixing stage. The effects of maturity and modulation time on internal quality of different tobacco positions were different, so the implement of different curing time for different maturity and positions of the tobacco leaves is propitious for the internal quality of tobacco leaves.