烘烤工艺对KRK26烟叶细胞超微结构变化的影响

Effect of Baking Techniques in Cell Ultrastructure of Flue-cured Tobacco KRK26

为了研究不同烘烤工艺对烟叶细胞超微结构的影响,以烤烟KRK26中部叶为材料,对低温低湿条件、中温中湿条件、中温高湿条件3种烘烤过程中烟叶细胞超微结构的变化进行观察。结果发现:(1)在3种烘烤工艺下,叶绿体形态变化、结构解体的速度是不同的。低温低湿条件下出现时间晚,但速度快;中温中湿条件下,出现时间早,速度慢;中温高湿条件下,出现时间早,但速度慢。(2)在3种烘烤工艺下,线粒体的形态、嵴数量和膜结构的变化解体速度都表现为低温低湿条件下<中温高湿条件下<中温中湿条件下的现象。

In order to study different baking process on the influence of tobacco leaf cell ultrastructure,the leaves cell ultrastructure of flue-cured tobacco KRK26 were studied by microscopic observation with the three curing techniques were made by different yellowing,color-fixing temperature and humility conditions which were lower temperature and lower humidity,middle temperature and middle humidity,middle temperature and higher humidity. The result showed that：（1） with the three kinds of curing techniques,chloroplast form change,structure the disintegration of the speed was different,it was appear late but fast in lower temperature and lower humidity condition; it was appear early and slowly in middle temperature and middle humidity condition;it was appear early and slowly in middle temperature and higher humidity condition.（2） With the three kinds of curing techniques,the form of the mitochondria,ridge quantity and membrane structure changed the disintegration of speed for performance lower temperature and lower humidity less than middle temperature and higher humidity less than middle temperature and middle humidity.