采烤方式对南阳烤烟上部叶品质和产值的影响

Effect of Baking Methods on Quality and Output Value of Upper Leaves of Flue-cured Tobacco in Nanyang

以云烟87为试验材料,对常规分次采烤(CK)、上部6片叶一次性带茎采烤(处理T2)和不带茎采烤(处理T1)的用工、能耗成本及烤后上部烟叶的外观质量、经济性状、化学成分和感官品质进行了比较研究。结果表明:与CK相比,处理T2的烟叶均价、产值、中上等烟比例及黄烟率分别显著提高了13.16%、4.85%、5.06个百分点和5.02个百分点,总糖和还原糖含量分别提高了1.70个百分点和2.05个百分点,总氮和总植物碱含量分别下降了0.70个百分点和0.33个百分点;每炉烟标准耗煤量和烘烤时间分别显著增加了14.10%和21.32%,但单座烤房的用工数减少了5.6个,最终实际收益增加了1379.38元/hm~2。因此,上部6片叶一次性带茎采烤方式的综合效果最好。

Yunyan 87 was taken as the material, and the labor, energy consumption cost, appearance quality, economic traits, chemical composition and sensory quality of upper leaves after baking were compared among conventional split picking and baking(CK), one-time picking and baking of the upper 6 leaves with stem(T_(2)) and without stem(T_(1)). The results showed that compared with CK, the average price, output value, the proportion of upper middle class leaves and yellow smoke rate of T_(2) were increased by 13.16%, 4.85%, 5.06 percent and 5.02 percent respectively. The total sugar and reducing sugar were increased by 1.70 percent and 2.05 percent respectively, and the total nitrogen and total alkaloid were decreased by 0.70 percent and 0.33percent respectively. The standard coal consumption and baking time of T_(2) were increased by 14.10% and 21.32% respectively,but the number of labor was reduced by 5.6. The final profit was increased by 1379.38 yuan/hm~2. Therefore, the comprehensive effect of T_(2) was the best.