| 打叶留茎对烤烟顶叶品质及中部化叶比例的影响 |
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| 引用本文： | 班国相,李朝阳,冉贤传,刘会忠,唐兴贵,蒙祥旭,李章海,武丽.打叶留茎对烤烟顶叶品质及中部化叶比例的影响[J].贵州农业科学,2016(12):47-49. |
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| 作者姓名： | 班国相 李朝阳 冉贤传 刘会忠 唐兴贵 蒙祥旭 李章海 武丽 |
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| 作者单位： | 1. 贵州省黔南州烟草公司,贵州都匀,550700;2. 安徽农业大学农学院,安徽合肥,230036;3. 贵州省遵义市烟草公司,贵州遵义,361012;4. 中国科学技术大学烟草与健康研究中心,安徽合肥,230051 |
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| 基金项目： | 贵州省黔南州科技局重点科技项目“打叶留顶对上部叶质量调控技术研究”(黔南科合农(2013)12) |
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| 摘 要： | 为提高烤烟上部叶的可用性,研究烟株打叶留茎处理对顶叶的经济性状、化学成分和评吸质量的影响。结果表明:与常规打顶相比,打叶留茎烤烟顶叶的中部化比例高20.97%,烟碱含量低7.37%;总糖、还原糖含量增幅分别为16.16%和14.20%,总氮、蛋白质含量降幅分别为12.25%和7.57%;叶质重、叶厚以及平衡含水率和常规打顶相差不大;评吸质量综合得分比常规打顶高0.19分。打叶留茎可改善顶叶的化学成分和评吸质量,中部叶比例增加,上部叶可用性提高。
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| 关 键 词： | 打叶留茎 烤烟 顶叶 中部化比例 品质 |
Effects of Leaving-stem Technology on Upper Leaves Quality and Middle Leaves Proportion of Flue-cured Tobacco |
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| Abstract: | In order to discuss the usability of upper tobacco leaves,effects of leaving-stem technology on economic traits,chemical components and smoking quality of upper leaves were studied.Results:Proportion of middle leaves of upper leaves were improved by 20.97％ than that of the control;nicotine content was reduced by 7.37％ than that of the control;total sugar and reducing sugar content were increased by 16.16％ and 14.20％ respectively;total nitrogen and protein content were declined by 12.25％ and 7.57％;weight,thickness and balance moisture rate of leaf varied little compared with the control;comprehensive score of smoking quality was higher than control by 0.19 points.Therefore,chemical components and smoking quality were improved by leaving-stem technology,proportion of middle leaves were increased,so usability of upper leaves were enhanced. |
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| Keywords: | leaving-stem flue-cured tobacco upper leaves middle proportion quality |
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