Abstract: The representative alcoholization storehouses of Wuhan Ledao Logistics Co., Ltd. in Hubei Province was selected, and the changes in ambient temperature and humidity on different floors （the 1st, 2nd, 3rd and 4th floor） were analyzed. Then the effects of three mechanical control methods （whole storehouse dehumidification, once a week sealed stack dehumidification, once two weeks sealed stack dehumidification） on the relative moisture content, chemical composition, sensory quality of flue-curd tobacco on different floors during the aging process were analyzed. Finally, the energy consumption of the three methods was analyzed. The results showed that the box core temperature on the 4th floor was 0.91~2.18 ℃ higher than that on the 1st~3rd floor in high temperature months; the decrease of pH was 0.29%~0.91% higher than that on the 1st~3rd floor; the aroma quality was significantly better than that on the 1st~3rd floor; the aroma quaneity, pungent taste and aftertaste were better than those on the 1st~3rd floor. The three methods had no significant effect on the relative moisture content, chemical composition and sensory quality of flue-curd tobacco, but the sealed stack dehumidification could better maintain the stability and consistency of relative humidity in stacks on each floor. The energy consumption and workload of once two weeks sealed stack dehumidification were the lowest. Consequently, it was the optimal mechanical control method.

Key words: flue-curd tobacco, mechanical control method, storage floor, aging quality