成熟度对烟叶烘烤特性及烤后品质的影响

Effect of Maturity on Curing Characteristics and Quality of Tobacco Leaves

为探究田间烟叶成熟度对烘烤特性以及烤后质量的影响,依据叶片落黄程度设置3个处理,通过色素含量、含水量和多酚氧化酶活性的测量判断各处理的烘烤特性,通过主要化学成分含量、外观质量和感官质量分析烤后烟叶质量。结果表明:随成熟度提升,烟叶变黄时间缩短,水分散失较快,易烤性变好,但成熟度偏低或偏高均会影响多酚氧化酶活性的变化,导致其耐烤性变差;烘烤结束后,适熟烟叶外观质量和感官评吸质量的综合得分最高,主要化学成分较为协调。要适时采收以发挥和显露烟叶的质量潜势,提高烟叶的经济效益。

In order to explore the effects of flue-cured tobacco maturity on curing characteristics and quality after curing, three treat ments were set according to the degree of falling yellow of leaves. Determine the curing characteristics of each treatment through the measurement of pigment content, moisture content and polyphenol oxidase activity. Analysis of the quality of flue -cured tobacco leaves by chemical content, appearance quality and sensory quality. The results showed that with the increase of maturity, the yellow ing time of tobacco leaves was shorter, the moisture dispersing loss was faster, and the easy curing property was better. The lower or higher maturity would affect the change of polyphenol oxidase activity, resulting in poor curing resistance. The comprehensive scores of appearance quality and sensory evaluation quality of mature tobacco were the highest, and the main chemical components were more coordinated. It was necessary to harvest tobacco in time to show the potential of tobacco quality and improved the economic ben efits of tobacco.