| 董维杰，张忠锋，窦玉青，等.烤烟烟叶淀粉含量影响因素及其与烟叶质量关系研究进展[J].广东农业科学,2015,42(8):11-16 |
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烤烟烟叶淀粉含量影响因素及其与烟叶质量关系研究进展 |
| Research on influencing factors of flue-cured tobacco starchcontent and its relationship with tobacco leaf quality |
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| DOI： |
| 中文关键词: 烤烟 淀粉含量 烟叶质量 影响因素 |
| 英文关键词: flue-cured tobacco starch content quality of tobacco leaves influencing factor |
| 基金项目: |
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| 摘要点击次数: 1417 |
| 全文下载次数: 1177 |
| 中文摘要: |
| 淀粉作为影响烤烟品质的重要因素，一直是烟草科研工作者研究的热点。针对当前国内外烤烟淀粉
研究的现状以及国内烤烟存在的淀粉含量偏高问题，从生态环境、农艺措施等方面概括了烤烟烟叶淀粉含量的影
响因素，综述了烤烟淀粉含量与烟叶外观质量、物理特性、化学成分以及感官质量评价之间的相关性，对当前降
低烤烟淀粉含量的措施进行了分析，对组合相关技术构建降低淀粉含量的体系进行了探讨，对分子育种培育低
淀粉含量烤烟品种以及烤烟淀粉生理方向的研究进行了展望。 |
| 英文摘要: |
| Starch，as an important influence factor of tobacco quality，has been a hot research topic of tobacco.
Aiming at the present research on flue-cured tobacco starch at home and abroad and the domestic issue of higher starch
content，the paper summarized the influence factors of starch content in flue-cured tobacco leaves from the aspects of
environmental factors and agronomic measures，and illuminated the correlation between starch content of flue-cured
tobacco and appearance quality，physical properties，chemical composition and sensory quality evaluatio，also analyzed
the present measures to reduce flue-cured tobacco starch content，and discussed the starch content reducing system
formed by combining relative techniques. Finally，the paper previewed the research on molecular breeding of flue-cured
tobacco with low starch content and starch physiology. |
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