| 张树堂,段玉琪.不同采收成熟度对烤烟可溶性糖及品质的影响[J].广东农业科学,2013,40(4):10-13 |
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不同采收成熟度对烤烟可溶性糖及品质的影响 |
| Different harvest maturity effect on the soluble sugars and the quality of flue-cured tobacco |
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| 中文关键词: |
| 英文关键词: |
| 基金项目:云南省科学技术厅备案项目(2009CD135)；云南省烟草专卖局科技项目（2010YN09） |
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| 中文摘要: |
| 设置4种采收成熟度处理,对不同采收成熟度对烤烟可溶性糖及品质的影响进行研究.结果表明:随着采收时间的推迟和成熟度的提高,总糖、还原糖及淀粉的含量逐渐增加，达到某一高点后，随着烟叶的衰老及合成能力的下降，总糖、还原糖及淀粉的含量又降低。烟碱含量也是随着采收时间的推迟和成熟度的提高而逐渐增加，特别是当烟叶生长时间过长，成熟度过高时，烟碱有较大幅度增高。在4种水溶性糖分中，葡萄糖占比最大、为33%~40%，果糖次之、占32%~38%，蔗糖较低、占20%~27%，麦芽糖最低、占5%~8%。综合分析烟叶的外观质量、内在化学成分及感官评吸质量，可作出如下结论：下部叶栽后70(±3) d，中部叶栽后90(±4) d，上部叶移栽后125(±5) d采收的处理为优；上部5~6片烟叶一次性成熟采收的成熟特征是，顶部1~3片叶面绿黄至淡黄，叶面落黄6~8成，主脉变白2/3以上，叶面黄色程度接近顶4~6叶，栽后120~130 d. |
| 英文摘要: |
| 4 treatments on harvesting were designed and the experiment for different harvest maturity effect on the soluble sugar and
the quality of flue-cured tobacco was carried out. The results indicated that total sugar, reduce sugar and starch gradually increased with the delay of harvest time and improvement of mature degrees, when reached a peak, the content of total sugar, reduce sugar and starch declined with the aging of tobacco and the declined of synthesis capacity. Among the four soluble sugars, the glucose was the maximum, accounted for 33%~40%; fructose followed, accounted for 32%~38%; sucrose was lower, accounted for 20%~27%; maltose was the minimum, accounted for 5%~8%. Based on comprehensive consideration of tobacco appearance quality, inherent chemical components and smoking quality, it can be concluded that when the lower leaves was transplanted after 70(±3)days, middle leaves was transplanted after 90(±4)days, upper leaves was transplanted after 125(±5)days, the treatment for harvesting was the best. The ripening features of upper 5~6 leaves in one-time harvest was that top 1th~3th leaves green yellow to yellow, the color yellowing 60%~80%, main vein whitening two-thirds, leaf yellowing near top 4th~6th leaves, 120~130 days after transplanting. |
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