上部烟叶一次性采摘按叶位分置烘烤对烟叶质量的影响

Effects of curing in different curing barns of upper leaves harvest at one time by leaf position on the quality of flue-cured tobacco

设置K326上部烟叶6片叶一次性采收后按叶位(从上往下)分置烘烤(设3片叶置于同一烤箱、2片叶置于同一烤箱和6片叶置于同一烤箱(对照)),分析烤后烟叶的单叶质量、含梗率、外观质量及等级结构,并对烤后烟叶的化学成分协调性与感官质量进行评价。结果表明:①上部叶按叶位两两分置3个烤箱烘烤,上部叶5和上部叶6单叶质量比同一烤箱烘烤分别提高了9.4%和11.2%,上部叶1至上部叶6的含梗率分别降低5.2%、3.3%、2.5%、6.9%、8.7%和13.1%;②分置烘烤深(金)黄、成熟、疏松、油分多、色度浓强的烟叶在总烟叶数中所占比例均显著高于置于同一烤箱烘烤;③分置烘烤能显著提高上等烟所占比例,在上部叶1至上部叶3中,分置3个烤箱烘烤,B1F烟叶提高了8.54个百分点,B2F烟叶提高了48.4%;在上部叶4至上部叶6中,分置3个烤箱烘烤,B1F和B2F烟叶分别提高了195.6%和10.5%;④按叶位分置烘烤,烟叶还原糖含量、两糖比值及糖碱比值比同一烤箱烘烤均显著提高(P<0.05);⑤按叶位分置烘烤烟叶的香气量、柔和细腻度、刺激性、余味、杂气等的得分及感官质量评吸总分都高于放置于同一烤箱烘烤的。

Upper leaves from flue-cured tobacco cultivar K326 were harvested at one time after maturity.The upper leaves were from position 1,position 2,position 3,position 4,position 5 and position 6 from top to bottom of the plant and were cured in different curing barns(T1 as the control barn cured 6 leaves from six positions;T2 includes 2 barns,one barn with position 1,2 and 3 leaves,the other with position 4,5,6 leaves;T3 includes 3 barns,one barn with position 1 and 2 leaves,one barn with position 3 and 4 leaves and the other barn with position 5 and 6 leaves).Single leaf weigh,stem ratio,appearance quality and grade structure of the cured upper leaves were investigated and chemical component coordination and sensory quality of the upper cured leaves were evaluated.The main results are given as follows:①for leaves in T3 barns,single leaf weigh of position 5 and 6 leaves were increased by 9.4%and 11.2%,respectively,and the stem ratios in position 1 to leaf 6 leaves were reduced by 5.2%,3.3%,2.5%,6.9%,8.7%and 13.1%,respectively,compared to leaves in control barn;②compared to leaves in control barn,the percentages of dark golden yellow,mature,loose,oily and chroma intensity leaf in cured leaves from T1 and T2 barns were significantly higher;③Curing in different curing barns by leaf position could significantly increase the proportion of superior leaf of the cured upper leaves.For position 1 to 3 leaves in T3 barns,the proportion of B1 F and B2F grade leaves were increased by 8.54 and the proporting of B2F was increased by 48.4%,whereas the proportion of B1 F and B2F grade among leaf position four to position six were increased by 195.6%and 10.5%,respectively;④Reducing sugar content,ratio of reducing sugar content to total sugar and sugar base ratio in leaves cured in T2 and T3 barns were significantly increased,compared to leaves cured in control barn(P<0.05);⑤the sensory evaluation scores of aroma quantity,soft-delicate,thrill,aftertaste,miscellaneous gas and total sensory score of the cured upper leaves under curing in different curing barns by leaf position were higher than those of curing in the same curing barn.