Effect of baking upper leaves with stem on flue-cured tobacco upper leaf quality in different harvest maturity

doi:10.14088/j.cnki.issn0439-8114.2020.11.021

Abstract

Abstract: The experiment was designed to study the effect of baking tobacco leaves with stem on leaf quality and economic indexes of indifferent maturity tobaccos leaves. Results showed that, compared with conventional baking treatment, the rate of first-class tobacco leaves baked with stem, from fully mature, part mature and immature tobaccos leaves treatment, increased by 6.0, 8.7 and 16.9 percentage points, respectively. Weight of single baked leaf decreased by 0.6~1.1 g, and the baked fully mature leaves decreased less than the baked part mature and immature tobaccos leaves. Thickness of single baked leaf decreased by 0.04~0.08 mm compared with conventional baking treatment. The content of reducing sugar in baked tobacco leaves from fully mature and immature tobaccos leaves treatment increased 2.38 and 2.33 percentage points, respectively, whereas that from part mature tobaccos leaves treatment decreased 1.48 percentage points compared with conventional baking treatment. Additionally, tobacco appearance and sensory quality were improved, the quality, quantity and concentration of tobacco aroma were all increased. The study indicated that, compared with conventional baking, baking tobacco leaves with stem improved the appearance and internal quality, as well as economic profit of insufficiently mature tobacco leaves, and therefore increased the usage of upper tobacco leaves.

Key words: baking tobacco leaves with stem, maturity, upper tobacco leaves, tobacco leaf quality, economic index

CLC Number:

S572

HE Jie-wang, LI Fang-ming, PENG Wu-xing, DONG Shi-liang, SI Guo-han, PENG Cheng-lin, LIU Jian-feng, ZHOU Jian-xiong, XIE Yuan-yuan, ZHAO Shu-jun. Effect of baking upper leaves with stem on flue-cured tobacco upper leaf quality in different harvest maturity[J]. HUBEI AGRICULTURAL SCIENCES, 2020, 59(11): 99-103.

References 26

[1]	胡荣海. 云南烟草栽培学[M]. 北京:科学出版社, 2007.
[2]	蒋博文, 马留军, 陈小翔, 等. 上部烟叶带茎烘烤过程中呼吸强度及水分、色素含量的变化[J]. 河南农业科学, 2018, 47(1):145-149.
[3]	魏硕, 谭方利, 马明, 等. 上部叶带茎烘烤水分迁移及形态结构变化[J]. 河南农业大学学报, 2018, 52(2):187-192.
[4]	陈少滨, 孟祥宇, 魏硕, 等. 上部叶烘烤过程中叶片与主脉含水率变化对烤烟质量的影响[J]. 湖北农业科学, 2016, 55(1):117-119.
[5]	滕永忠, 胡从光, 徐建平, 等. 带茎烘烤的烤烟上部叶的水分散失[J]. 烟草科技, 2007(2):53-57.
[6]	徐建平, 强继业, 藤永忠, 等. 烤烟上部叶不同烘烤工艺应用32P测定水分运输规律的研究[J]. 安徽农业科学, 2008, 36(25):11066-11068.
[7]	赵晖, 吴飞跃, 赵锦超, 等. 不同烘烤工艺对上部叶带茎烘烤质量的影响[J]. 天津农业科学, 2017, 23(3):35-38.
[8]	张永辉, 罗定棋, 顾勇, 等. 烤烟上部叶4~6片一次性采烤技术在泸州烟区的应用效果[J]. 安徽农业科学, 2017, 45(18):81-82, 96.
[9]	刘勇, 叶为民, 王玉胜, 等. 不同烘烤工艺对云烟87烟叶烘烤质量的影响[J]. 中国烟草科学, 2016, 37(1):56-60.
[10]	袁黔华, 王廷清, 仲维黔, 等. 上部烟一次性砍采捆绑堆积烘烤对烤烟经济效益及烟叶质量的影响[J]. 河南农业科学, 2015, 44(12):140-143.
[11]	杨丙钊, 曹晓涛, 李淑霞, 等. 烤烟上部叶一次采收对烟叶产量和品质的影响[J]. 河南农业科学, 2014, 43(3):25-27.
[12]	汪健, 杨云高, 王松峰, 等. 烤烟红花大金元上部叶采收方式研究[J]. 中国烟草科学, 2010, 31(2):15-19.
[13]	王晓宾, 孙福山, 徐秀红, 等. 上部烟叶带茎烘烤中主要化学成分变化[J]. 中国烟草科学 2008, 29(6):12-16.
[14]	赖秀清, 林桂华, 童旭华, 等. 烤烟上部叶带茎烘烤的技术研究[J]. 中国烟草科学, 2006(1):29-31.
[15]	许自成, 黄平俊, 苏富强, 等. 不同采收方式对烤烟上部叶内在品质的影响[J]. 西北农林科技大学学报(自然科学版), 2005, 33(11):13-17.
[16]	谭青涛, 刘光亮, 薛焕荣, 等. 上部烟叶带茎割收一起烘烤的研究[J]. 中国烟草科学, 1997(2):45-46.
[17]	刘素参, 欧明毅, 马坤, 等. 烟叶成熟度与品质关系及其影响因素研究进展[J]. 江西农业学报, 2016, 28(12):75-79.
[18]	陈颐, 赵应伟, 徐安传, 等. 采收成熟度对K326鲜烟叶素质及产质量的影响[J]. 西南农业学报, 2019, 32(3):659-664.
[19]	李广贤, 薛刚, 孙聚涛, 等. 采收成熟度对豫烟12号烤后烟叶品质的影响[J]. 贵州农业科学, 2019, 47(3):143-146.
[20]	孙阳阳, 靳志伟, 黄明迪, 等. SPAD值与鲜烟叶成熟度及烤后烟叶质量的关系[J]. 中国烟草科学, 2016, 37(2):42-46.
[21]	刘伟, 雷东锋, 黄飞燕, 等. 采收成熟度对K326烟叶内在质量和经济性状的影响[J]. 湖南农业科学, 2016(10):41-44.
[22]	冀德红, 张东峰, 孙西坤, 等. 密集烘烤上部烟叶适宜采收成熟度研究[J]. 安徽农业科学, 2016, 44(27):86-88.
[23]	孟智勇, 张保占, 马浩波, 等. 采收成熟度对浓香型烤烟烤后烟叶品质的影响[J]. 河南农业科学, 2012, 41(2), 59-63.
[24]	蔡宪杰, 刘茂林, 谢德平, 等. 提高上部烟叶工业可用性技术研究[J]. 烟草科技, 2010(6):10-17.
[25]	肖艳霞, 文涛. 烤烟成熟度的影响因素及解决措施[J]. 现代农业科技, 2016(1):80-81.
[26]	何结望, 魏嵬, 谢豪, 等. 原烟配方分组打叶对片烟质量的影响[J]. 烟草科技, 2007(9):10-12.