氨基酸钙对烤烟生长及烟叶品质的影响

为了进一步优化烤烟营养调控技术、提升烟叶品质,采取大田试验的方式,研究了氨基酸钙对烤烟生长以及内在品质的影响。结果表明,施用氨基酸钙后烤烟田间长势较好,平顶期烟株株高、叶面积等农艺性状指标均优于常规对照,烤后烟叶具有较高的均价和上中等烟比例,能够增加烤后烟叶的经济效益。施用氨基酸钙对烟叶品质具有一定的改善作用,可以提升烤后上部烟叶的两糖含量,并对烟碱含量具有一定的降低作用,在团棵期和旺长期分次施用氨基酸钙B2F和C3F等级烟叶的感官评吸质量最好。综合分析,在本试验条件下,氨基酸钙的施用方式以在团棵期或旺长期分次施用较为适宜。

Effects of Calcium Amino Acids on Growth and Quality of Flue-cured Tobacco

In order to optimize the nutrition regulation technology of flue-cured tobacco and improve the quality of tobacco leaves, field experiments were conducted to study the effects of calcium amino acid on the growth and quality of flue-cured tobacco. Results showed that growth of flue-cured tobacco was better when calcium amino acid was applied. The plant height and leaf area of flue-cured tobacco at top stage were better than those of control. After application of calcium amino acid, flue-cured tobacco leaves had a higher average price and a higher proportion of upper and middle tobacco, and the economic benefits of flue-cured tobacco increased. The application of calcium amino acid could improve the quality of tobacco leaves, increase the sugar content of upper tobacco leaves, and reduce the nicotine content to a certain extent. The sensory evaluation and smoking quality of B2F and C3F tobacco leaves were the best when calcium amino acid was applied at resettling growth stage or vigorous growth stages. Comprehensive analysis showed that under the conditions of this experiment, the application of calcium amino acid was more suitable at resettling growth stage or vigorous growth stages.