采收方式对烤烟上部叶烘烤过程生理特性及品质的影响

 烟叶采收方式是影响烘烤质量的重要因素，研究了常规采收（T1）、一次采收（T2）和带茎采收（T3）等3种不同采收方式对上部叶烘烤过程中生理特性和品质的影响。结果表明：不同处理叶片水分含量总体上呈相同的下降趋势，T3烟叶水分含量高于T1和T2。不同处理的烟叶叶绿素、类胡萝卜素含量随烘烤时间推进呈下降趋势,烘烤过程中T3的叶绿素、类胡萝卜素降解较慢，烤后含量最低，分别占鲜烟叶含量的3.24%和35.7%。T3烟叶的淀粉酶、转化酶活性均表现出较高的活性。烘烤过程中，转氨酶活性呈现不一致性;GOT活性T1＞T2＞T3;GPT活性T3＞T1＞T2。此外,上部叶带茎采收适当延长了烟叶变黄时间，有利于内含物质的降解，显著提高上部烟叶的经济效益。总之，上部叶带杆采收烘烤处理的生理生化特性对烤后烟叶品质形成有利

Effect of the Harvesting Methods on the Physiological Characteristics and Quality of Upper Leaves of Flue-cured Tobacco

Picking methods of flue cured tobacco was the important factor influencing the curing quality. The influence of 3 different picking methods, including common picking method (T1), concentrated picking method (T2) and harvesting with stalk (T3), on the physiological index and quality of upper leaves during curing process was studied. The results indicated that the moisture content of different treatments had the same falling tendency, and the moisture content of T3 was always higher than those of T1 and T2. Chlorophyll and carotenoid contents of 3 treatments decreased with the curing time, those in T3 degraded slowlier than the others, and were 3.24% and 35.7% of fresh leaf, respectively Amylase and invertase showed higher activity in T3. The activity of transaminase showed inconsistency; the order of GOT activity was as follows: T1>T2>T3;the order of GPT activity was as follows:T3>T1>T2. Moreover, harvesting with stalk prolonged the yellowing time so as to degrade the embedded substance and increase economic benefits. In summary, the physiological characteristics could raise the quality of upper leaves of flue cured tobacco.