南平烟区采收成熟度和烘烤工艺曲线对烤烟上部叶质量的影响

Effects of Harvesting Maturity and Baking Process Curve on Quality of Upper Leaves of Flue-cured Tobacco in Nanping Area

为了改善烟叶上部叶质量,研究了采收成熟度和烘烤工艺曲线对烤后烟叶主要化学成分及外观等级质量的影响,结果表明:随采收成熟度的提高,极显著地降低了烟碱、总氮含量,显著增加了总糖、还原糖、淀粉含量。烘烤工艺曲线对总糖、还原糖、淀粉含量的影响大于采收成熟度,2种成熟档次烟叶均以TB1烘烤工艺曲线最佳。由此可知,南平烟区上部叶采收成熟度M_1(SPAD 20~25)极显著优于成熟度M_2(SPAD 25~30),TB1曲线是最适合南平烟区上部叶的烘烤工艺。

In order to improve the quality of upper leaves of flue-cured tobacco, the author conducted an experiment to in- vestigate the effects of harvesting maturity and baking process curve on the main chemical components and appearance grade quali- ty of flue-cured tobacco leaves. The results showed that： when the harvesting maturity increased, the content of nicotine and total nitrogen in flue-cured tobacco leaves decreased very significantly, while the content of total sugar, reducing sugar and starch in- creased significantly. Baking process curve had greater effects on the content of total sugar, reducing sugar and starch in flue- cured tobacco leaves than harvesting maturity, and the baking process curve TB1 was the best for all tobacco leaves with different harvesting maturities. Thus, in Nanping tobacco-planting area, the upper tobacco leaves with the harvesting maturity M1 （SPAD 20- 25） were very significantly better than those with the harvesting maturity M2（ SPAD：25- 30） , and TB1 was the optimum baking process curve for the upper tobacco leaves.