变黄期湿球温度对NC297烟叶质量的影响

Effects of Yellowing Wet-bulb Temperature on Quality of NC297 Flue-cured Tobacco

为研究NC297烤烟品种烘烤特性,利用智能控制烘烤箱模拟密集烘烤条件开展了变黄期不同湿球温度对NC297烟叶变黄、含水量变化动态,及其对烤后烟叶等级状况、化学成分和经济性状的影响。结果表明:NC297不同部位烟叶鲜干比随变黄期干湿差的拉大而缩小,烤后烟叶单叶重逐渐增大。适当拉大变黄期干湿差烟叶变黄速率逐渐加快,烘烤成本随之减小,有利于改善烤后烟叶外观和等级结构,均价和上等烟叶比例较高,但对烟叶烟碱、总氮、钾和氯含量无明显影响。较小或较大的干湿差或对烟叶外观质量不利。NC297品种总体较易烘烤,烤后颜色桔黄,下部烟叶表现为"通身"变黄特点,不耐烤,支脉难变黄,变白后才可转火,否则易烤成青筋烟叶;中上部烟叶耐烤易烤,变黄速率与失水干燥速率较协调。

To study the curing characteristics of the NC297, an experiment was carried out to research the effects from different wet-bulb tem- peratures during yellowing period to the NC297 tobacco leaves yellowing, dynamic changes of water content, and to the tobacco grade status, chemical compeailion and economic traits after baked through the use of intelligent control electric ovens from simulstion bulk curing condi- tions. The results showed that： the fresh/dry ratio of different parts of NC297 tobacco leaves were narrowing with the widening of the dry and wet bulb temperature difference during yellowing period, but the single leaf weight of flue-cured tobacco gradually increased. Advisably wid- ening the difference between dly and wet of yellowing periods, the yellowlng rate of tobacco leaves was gradually aceeiemtod, baking cost was decreased, it was conducive to improve the tobacco appearance and the hierarchical structure, the price and the proportion of fine tobacco were higher, but the effects to nicotine, total nitrogen, potassium and chlorine content wesn＇ t significant. Set the difference between wet and dry much smaller or larger may be unfavorable to the appearance quality of tobacco. The whole shows that the NC297 was easier to baking, the leaves were oranse error baked, lower leaves showed ＇whole body＇ yellowing and intolerant baking ebumeteristies, and the leaves off- shoot were hard to yellow, it should be white before turn the fire, or easily baked into the veins; the middle-upper leavea were resistant and easy to baking, it＇s rate of yellowing and water loss were relatively coordinate.