摘要
为探讨产地之间烤烟颜色色差及其对感官质量的影响,运用图像处理技术和感官评吸技术对铜仁、驻马店、吉安烟叶颜色正、反面色差进行了分析。结果表明,铜仁烟叶颜色正、反面RGB(红、绿、蓝三色)色值最大,吉安正面RGB色值最小,驻马店反面RGB色值最小,不同产地同等级烟叶颜色RGB色值叶片反面差异较小;不同产地烟叶颜色正、反面色差差异明显,其中吉安烟叶正、反面色差最大,极显著或显著大于铜仁和驻马店烟叶,铜仁和驻马店烟叶差异不明显。等级之间C2F与C3L之间色差有显著差异,而C2F、C3F、C4F等级差异不显著;铜仁和驻马店烟叶正、反面色差对感官评吸质量影响未达到显著水平,吉安烟叶正、反面色差对感官评吸质量影响较大,且随着色差的降低感官评吸质量也随之下降。
In order to discuss the color deviation of flue-cured tobacco and its effect on sensory quality,the color deviation of both sides of the tobacco leaves from Tongren,Zhumadian and Ji’an was analyzed by image processing and sensory evaluation.The results showed that the RGB(red,green,blue)values of both sides of leaves from Tongren were the highest,the RGB values on the front of leaves from Ji'an were the lowest,and the RGB values on the back of leaves from Zhumadian were the lowest.The difference of RGB values of the same grade tobacco leaves from different areas was small.The color deviation of both sides of the leaves from different areas was significant different,among which the color deviation of leaves from Ji’an was the largest,which was significantly greater than that of Tongren and Zhumadian,while the difference between Tongren and Zhumadian leaves was not significant.There was a significant difference in color deviation between C2F and C3L,but there were no significant difference between C2F,C3F and C4F.The color deviation of both sides of tobacco leaves from Tongren and Zhumadian did not significantly affect the sensory quality.But,the color deviation of both sides of tobacco leaves from Ji'an had a great effect on sensory quality,and the sensory quality decreased with the decrease of color deviation.
作者
张永安
马彩娟
刘立博
张明乾
包可翔
ZHANG Yong-an;MA Cai-juan;LIU Li-bo(China Tobacco Fujian Industrial Co.,Ltd.,Xiamen,Fujian 361012;Xuchang Branch of Henan Provincial Tobacco Company,Xuchang,Henan 461000)
出处
《安徽农业科学》
CAS
2020年第13期198-201,共4页
Journal of Anhui Agricultural Sciences
基金
福建中烟工业有限责任公司科技项目(FJZYKJJH2016004)。
关键词
烤烟
叶片
颜色
正反面色差
感官评吸质量
影响
Flue-cured tobacco
Leaves
Color
Color deviation of both sides
Sensory evaluation quality
Effect