特色烤烟品种‘闽烟35’密集烘烤技术研究

以‘闽烟35’中部和上部叶片为对象,研究不同烘烤工艺对烤后烟叶质量的影响,以探讨改善特色烟叶烘烤质量的适宜烘烤工艺,从而制订特色烤烟品种‘闽烟35’配套烘烤工艺模式。结果表明,与CK处理相比,处理A(即高温保湿变黄,相对高湿定色)提高并改善了‘闽烟35’烤后烟叶的外观质量、经济性状、物理特性、化学成分协调性和感官质量,工业可用性最好。处理B(高温保湿变黄,相对低湿定色)烤后烟叶质量仅次于处理A,但结构略僵硬,青筋烟略多,感官评吸青杂气较为明显,劲头稍大。CK处理(即低温保湿变黄,低湿定色)烤后烟叶色淡,身份薄,油分少,色度弱,杂色烟多,外观质量和经济性状不理想,感官评吸香气量较低,烟气稍浑浊,整体表现最差。

Studies on Bulk Curing Technology of Feature Variety ‘Minyan 35’

In order to improve and optimize the bulk curing technology of feature variety‘Minyan 35’,the effects of different curing measures on the qualities of upper and middle flue-cured leaves of‘Minyan 35’ were investigated.The results showed that,treatment A which applied with higher yellowing temperature and higher leaf drying moisture improved the apparent quality,economic characters,physical characteristics,chemical compounds harmony and smoking quality of flue-cured leaves of‘Minyan 35’,as compared to the control which applied with lower yellowing temperature and lower leaf drying moisture.The flue-cured leaves quality of treatment B which applied with higher yellowing temperature and lower leaf drying moisture ranked only second to treatment A.As compared to treatment A,the leaf structure of treatment B was stiffer with larger proportion of blue veins and lower smoking quality.The flue-cured leaves quality of the control was the worst in the three treatments with lower apparent quality,economic characters,physical characteristics,chemical compounds harmony and smoking quality,as compared to treatment A and B.