打顶时期和留叶数对山东烤烟上部叶生长发育的影响

Effects of Topping Period and Number of Remained Leaves onGrowth and Development of Upper Leaves of Flue-CuredTobacco in Shandong Province

为探究打顶时期与留叶数对山东烤烟上部叶生长发育的影响,以中烟100为材料,设置6个不同的打顶时期与留叶数处理,并对上部叶农艺性状、光合特性、碳氮代谢、衰老特性、烤后烟叶化学成分、感官评吸质量及经济性状进行了分析。结果表明,同一打顶时期,多留叶有利于抑制成熟后期上部叶强盛的光合能力,留叶18及20片处理有利于上部叶开片,后期抗氧化酶及NR活性较低,NI活性较高,落黄较快,烤后烟叶化学成分协调,经济性状优良。初花打顶以留叶20片处理品质较好,盛花打顶以留叶18片处理品质较好。同一留叶水平以初花打顶烟叶长宽比适宜,叶面积较大,开片较好,烟叶感官品质较好。综合来看,以初花打顶、留叶20片处理上部叶农艺性状较优,化学成分协调,感官质量较好。

In order to explore the effects of topping period and numbers of remained leaves on the growth and development of upper leaves of flue-cured tobacco in Shandong province,Zhongyan 100 was used as material,and six different topping periods and number of remained leaves treatments were set up to analyze the agronomic traits,photosynthetic characteristics,carbon and nitrogen metabolism,senescence characteristics,chemical composition of flue-cured tobacco leaves,sensory smoking quality and economic traits of upper leaves.The results showed that,more remained leaves in the same topping period were beneficial to inhibit the strong photosynthetic capacity of upper leaves in the later stage of maturity.Treatment of 18 and 20 remained leaves were beneficial to the opening of upper leaves.In the later stage,the activities of antioxidant enzymes and NR were lower,and the activity of NI was higher,which could promote the yellowing of upper leaves,coordinate the chemical components of flue-cured tobacco leaves,and have good economic traits.The treatment with 20 remained leaves for the first flower topping and 18 leaves for the full flower topping had better quality.Under the same remained leaves level,the length-width ratio of topping tobacco with first flower was appropriate,the leaf area was larger and the opening of leaves was better,which was conductive to improve the sensory quality of tobacco leaves.In generally,the treatment of topping with first flower and 20 leaves remained had better agronomic characteristics,coordinated chemical composition and sensory quality.