重庆烟区海拔高度对烤烟品质的影响

Effects of Elevation Height on Quality of Flue-cured Tobacco in Chongqing Tobacco-growing Regions

为了探讨重庆植烟区海拔高度对烟叶品质的影响,以烤烟品种云烟87为试验材料,分析了重庆不同海拔烟区烤后烟叶的化学成分及化学成分协调性,并对其进行了感官评吸。结果表明,烟叶总糖和还原糖含量以海拔800～1 300m的最高,而烟碱、总氮含量与海拔高度呈负相关关系,钾含量则与海拔高度呈正相关关系;烟叶化学成分协调性呈现出随海拔升高而增加的趋势;感官评吸结果显示,海拔800～1 300m的烟叶评吸质量最高。因此,重庆烟区的烟叶品质以海拔800～1 300m最优。

The flue-cured tobacco variety Yunyan 87 was used as test material to detect the effectsof different elevation height on the quality of tobacco in Chongqing by analyzing the content of chemical components,its coordination and smoking quality of tobacco in Chongqing. The results showed that following the rise of the elevation the potassium increased and the nitrogen and nico- tine contents of leaf decreased. The highest content of reducing sugar and total sugar emerged in tobacco planted at altitude from 800 m to 1 300 m. The coordination characters of chemical com- ponents in flue-cured tobacco showed an increasing tendency with the rise of the elevation. The smoking results showed that the best in smoking quality was the tobacco leaf in area with eleva- tion of 800-1 300 m. Therefore,the quality of flue-cured tobacco was optimum at 800--1 300 m elevation in Chongqing area.