| 烤烟新品种中烟103烘烤特性研究 |
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| 引用本文： | 罗定棋,谢云波,张永辉,谢强,雷晓,何余勇.烤烟新品种中烟103烘烤特性研究[J].安徽农业科学,2011,39(33):20332-20336. |
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| 作者姓名： | 罗定棋 谢云波 张永辉 谢强 雷晓 何余勇 |
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| 作者单位： | 四川省烟草公司泸州市公司.四川泸州646000 |
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| 基金项目： | 泸州市烟草专卖局(公司)科技计划项目重点资助 |
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| 摘 要： | 目的]探明烤烟新品种中烟103的烘烤特性。方法]通过研究中烟103成熟烟叶在烘烤过程中水分及叶绿素含量的变化分析其烘烤特性。结果]中烟103成熟鲜烟叶的叶绿素含量明显高于云烟87;烟叶变黄时间接近云烟87;叶肉干燥时间稍长于云烟87。烘烤过程中其变黄阶段叶绿素的降解速度同云烟87相差不大,失水速度慢于云烟87;在定色和干筋阶段,中烟103烟叶失水速度快,叶肉的干燥时间长于云烟87。结论]为烤烟新品种中烟103的科学烘烤提供了参考依据。
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| 关 键 词： | 中烟103 失水速度 变黄速度 烘烤特性 |
Research on the Baking Property of the New Flue-cured Tobacco Variety-Zhongyan 103 |
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| Institution: | LUO Ding-qi et al(Luzhou City,Sichuan Tobacco Company,Sichuan Luzhou 646000) |
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| Abstract: | Objective] The baking characteristics of new flue-cured tobacco variety-Zhongyan 103 was researched.Method] The baking characteristics of Zhongyan 103 was explored through the analysis of the change of the content of water and chlorophyll its leaf during the baking process.Result] The content of chlorophyll in mature fresh leaf of Zhongyan 103 was significantly higher than that of Yunyan 87;the time of the leaf-turning to yellow of Zhongyan 103 was close to that of Yunyan 87 and the time of mesophyll-drying of Zhongyan 103 was slightly longer than that of Yunyan 87.The degradation rate of chlorophyll in the baking process for the leaf-yellowing of Zhongyan 103 was as that of Yunyan 87 and the speed of water-losing was slower than that of Yunyan 87.In stage of maturity,the speed of water-losing of Zhongyan 103 was faster than that of Yunyan 87 and the time of mesophyll-drying was longer than that of Yunyan 87.Conclusion] The scientific reference for the baking tobacco leaf of new variety-Zhongyan 103 was provided. |
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| Keywords: | Tobacco variety-Zhongyan 103 Water loss rate Yellow speed Baking characteristics |
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