摘要
为探究日本外担菌培养液对烤烟上部叶可用性的影响,以烤烟品种‘云烟87’为材料,打顶后对上部6片叶喷施不同浓度日本外担菌培养液(1/10原液和1/50原液),研究其对上部叶成熟、烤后烟叶化学品质以及感官评吸质量的影响。结果表明,随着不同浓度的日本外担菌培养液喷施烤烟上部叶次数的增加,喷施3次后(45 d)烟叶综合变黄程度提高,主脉和支脉变白比例及叶尖下勾程度增加;降低超氧化物歧化酶(superoxide dismutase,SOD)、过氧化氢酶(catalase,CAT)和多酚氧化酶(polyphenol,PPO)等抗氧化代谢酶活性及叶绿体色素含量,有效促进上部叶成熟;提高烤后上部叶的还原糖与总糖含量,降低了烟碱、总氮和氯含量;烤后上部叶糖碱比和钾氯比更协调,提高烟叶的感官评吸质量,有效改善上部叶品质。其中以日本外担菌1/50原液处理后提高上部叶可用性效果最佳。综上,叶面喷施日本外担菌1/50原液可提高烤烟上部叶成熟度,改善烤后上部叶质量。
The“Yunyan 87”tobacco variety was used in the study in order to investigate the effects of Exobasidium japonicum culture solution on the usability of upper leaves of flue-cured tobacco.Different concentrations of E.japonicum culture solution(1/10 and 1/50 original solution respectively)were sprayed on the upper six leaves after topping to assess their effects on the ripeness,chemical quality and sensory quality of flue-cured tobacco leaves.The results show that with the increase in the number of times the upper leaves of tobacco are sprayed with different concentrations of E.japonicum culture solutions,the overall yellowing degree of the tobacco leaves increase.After spraying 3 times(45 days),the proportion of whitened main and branch veins,as well as the degree of hooking of the leaf tip increase.The activities of antioxidant enzymes such as superoxide dismutase(SOD),catalase(CAT)and polyphenol oxidase(PPO)and the content of chloroplast pigments are decreased.The content of reducing sugar and total sugar in the upper leaves after curing is increased,while the nicotine,total nitrogen,and chlorine content are reduced.The sugar-alkaloid ratio and potassium-chloride ratio in the upper leaves after curing are more coordinated,which improves the sensory quality of the tobacco leaves and increases the content of aroma substances.The quality of the upper leaves is effectively improved,especially with treatment of the 1/50 original solution of E.japonicum culture solution.Therefore,spraying E.japonicum culture solution on the surface of the leaves can improve the ripeness of the upper leaves and improve the quality of the flue-cured upper leaves.
作者
魏嘉妤
彭剑涛
刘国琴
彭丽娟
田静
朱丹瑞
WEI Jiayu;PENG Jiantao;LIU Guoqin;PENG Lijuan;TIAN Jing;ZHU Danrui(College of Tobacco Science,Guizhou Key Laboratory for Tobacco Quality Research,Guizhou University,Guiyang 550025,China)
出处
《贵州大学学报(自然科学版)》
2024年第1期48-53,77,共7页
Journal of Guizhou University:Natural Sciences
基金
中国烟草总公司贵州省公司技术开发项目(2022XM20)。
关键词
日本外担菌
烤烟
上部叶
成熟
化学品质
感官评吸
Exobasidium japonicum
flue-cured tobacco
upper leaves
ripening
chemical quality
sensory evaluation