密集烘烤关键温度点稳温时间对烤烟理化性状的影响

Effect of Stable Time of Key Temperature on Physical and Chemical Characteristics of Flue-cured Tobacco Leaf in Bulk-curing

针对密集烘烤存在的干物质降解不充分和香气物质不足的问题,以K326品种为材料,在湖南省浏阳市开展了密集烘烤关键温度点稳温时间对烤后烟叶物理特性和化学成分影响研究。结果表明,在烟叶变黄期和定色期适当增加稳温时间,可增大烟叶收缩形变,降低叶质重,降低单叶重,增加烟叶疏松性,降低烟叶淀粉含量,增加总糖和还原糖含量。但过度延长稳温时间,将导致烟叶内含物消耗过多,降低烟叶品质。对中部和上部烟叶,在变黄期的38℃稳温24 h和42℃稳温16 h,在定色期的47℃稳温18 h和54℃稳温16 h为适宜;对下部烟叶,在变黄期的38℃稳温15 h和42℃稳温16 h,在定色期的45℃稳温12 h和54℃稳温16 h为适宜。

Aimed to solve the insufficient degradation of dry matter and inadequate aroma matter in flue - cured tobacco leaf in bulk - curing barn, effects of stable time of key temperatures in bulk - curing barn on physical characteristics and chemical constituents of flue - cured tobacco leaf were studied in Liuyang city, Hunan province with K326 as material. The results indicated that appropriate increase of stable time of temperature in yellowing period and color fixed period could lead to the increase of contraction and deformation of flue - cured tobacco leaf, reducement of leaf specific weight, single leaf weight and starch content, and the increase of loose characteristic of tobacco leaf and content of total sugar and reduc- ing sugar. While excessive prolongation of stable time of temperature could lead to the excessive degradation of dry matter and decrease of quality of flue - cured leaf. The stable time was kept for 24 h at 38℃ and 16 h at 42℃ in yellowing period and 18 h at 47℃ and 16 h at 54℃ in color fixed period were suitable for upper and middle leaves, while it was kept for 15 h at 38℃ and 16 h at 42℃, 12 h at 45℃ and 16 h at 54℃ was suitable for lower leaves.