烤烟成熟期生态因子与色素及淀粉的关系

Relationship between Ecological Factors,Pigment and Starch in Flue-cured Tobacco during Maturity

为了解烤烟成熟期生态因子与色素及淀粉的变化规律,探究了烤烟成熟期生态因子与色素及淀粉的关系。对烤烟中部叶成熟期生长过程中的气温、光照及降水等生态因子变化进行了监测,并对成熟期烟叶色素及淀粉含量进行测定,运用简单相关分析及典型相关分析法,研究了烤烟成熟期生态因子对色素及淀粉含量的综合影响。结果表明:烤烟在整个成熟期的平均温度为25.29℃,生理成熟阶段和工艺成熟阶段平均温度高于欠熟阶段和近熟阶段,平均日照时数为14.11 h,其中欠熟阶段平均日照时数较短,而生理成熟阶段和近熟阶段平均日照时数较长,主要降水集中在生理成熟阶段。相关分析结果表明:成熟期生态因子的变化与烟叶内色素含量及淀粉含量变化相关性较强;典型相关分析结果表明:一定范围内成熟期光照时数越长烟叶的叶绿素含量越多,相对湿度越大淀粉含量越高。

In order to understand the changes of ecological factors,pigments and starch in the mature period of flue-cured tobacco,the relationship between ecological factors,pigment and starch in the maturity of flue-cured tobacco was explored.The changes of ecological factors such as temperature,light and precipitation during the growth of middle leaves of flue-cured tobacco were monitored,and the pigment and starch content of tobacco leaves at maturity were measured.The comprehensive effects of the ecological factors on the pigment and starch content in the mature period of flue-cured tobacco were studied by simple correlation analysis and typical correlation analysis.The results showed that the average temperature of flue-cured tobacco in the whole maturity period was 25.29℃.The average temperature in the physiological ripening stage and the mature stage of the process was higher than that in the under-mature stage and the near-mature stage,and the average sunshine hours were 14.11 h.The average sunshine hours in the under-maturing stage was shorter,while the average sunshine hours in the physiological ripening stage and the near-maturing stage were longer,and the main precipitation was concentrated in the physiological maturity stage.Correlation analysis showed that the changes of ecological factors in the mature period were strongly correlated with the changes of pigment content and starch content in tobacco leaves.The results of typical correlation analysis showed that the longer the light hours in the mature period,the more chlorophyll content of the tobacco leaves,and the higher the relative humidity,the higher the starch content.