烘烤技术对烤后烟叶香味品质影响的研究

对烤烟烘烤技术及烤后烟叶香味品质影响的研究现状进行综述,分析提出上部叶的带茎调制、定色期的温度控制、密集烤房与热风循环普通烤房、去梗调制等研究对烤后烟叶香味的品质尤为重要,是进一步提高我国烤烟的香气质和香气量的研究途径。     

不同采收方法对烤烟上部叶烘烤质量及烤烟产量的影响

研究了上部烟叶采用一次性不带茎采收和带茎砍收2种方法对烤烟的外观品质、烟叶主要化学成分和经济效应的影响。结果表明:带茎烘烤的烟叶无青烟、挂灰现象,外观品质较一次性不带茎采烤的好;带茎烘烤的烟叶内在品质比一次性不带茎采烤的稍好,经济效应也比后者高,具有一定的应用推广价值。     

PAM-atta复合保水剂对土壤物理性质的影响

在研制开发出耐盐型丙烯酰胺/凹凸棒黏土复合保水剂(PAM-atta)的基础上,研究了该复合保水剂对土壤物理性质的影响。结果表明:PAM-atta复合保水剂可显著提高土壤含水量、>0.25mm团聚体含量、孔隙度以及阳离子交换量,降低土壤体积质量(容重)。同时PAM-atta复合保水剂粒径越小,对土壤体积质量、团聚体等的作用效果也越明显。与CK相比,施用120目的保水剂可提高土壤中>0.25mm团聚体含量达13.3%~16.2%。     

生物质颗粒燃烧炉在密集烤房上的应用

为探索生物质燃料在烟叶烘烤中的利用,实现烟叶烘烤节能环保和降本增效,进行了本试验,结果表明：利用生物质颗粒燃烧炉供热进行烟叶烘烤,有利于烘烤过程中干球温度的控制,干球温度控制精度在±0.5℃以内,能确保烘烤工艺的到位,有利于提高烟叶烘烤质量;烘烤能耗成本低于燃煤烘烤,且烘烤操作包括添料、点火、控火及出渣等难度和用工量远低于传统燃煤方式,烟农易掌握,有利于烟叶烘烤减工降本;生物质颗粒燃烧炉在原有密集烤房配置相应换热器的方式应用效果较好,其次是直接对接金属加热设备,直接对接非金属加热设备相对较差。     

Effects of Forest Clearance and Cultivation on Bulk Density Variations and Relationships with Texture and Organic Matter in Tephra Soils of Mount Kupe (Cameroon)

Tephra soils around mount Kupe harbor forests which have in the past 30 to 40 years been subject to degradation giving way to continuous cultivation which have the tendency to reduce the yield potentials of the soils. This study was conducted to evaluate the state of degradation following the long periods of cultivation to assist put in place more sustainable management practices. Soil samples from six profiles developed from pyroclastic materials (tephra) of Quaternary age, three from cultivated farms and three from adjacent virgin forests were studied to establish the relationships that exist between bulk density (BD) and organic carbon (OC) content and between BD and particle size. Variations of BD and OC within profiles are erratic. Soil texture is dominated by sand (64.8–81.9%), followed by clay (11.6–32.2%) and then silt (0.8–11.9%). The relationships between BD, OC, and texture indicated that BD correlates negatively with clay (r = ?0.68, p < 0.01) and OC (r = ?0.15, p < 0.01) contents but inversely with sand (r = 0.43, p < 0.05) and silt (r = 0.33, p < 0.05) contents. Relationships between these properties were better observed in virgin forests than in cultivated farmlands indicating that virgin forest systems are more stable (equilibrium is maintained since they do not incur anthropic perturbations). The high and significantly similar OM contents in both systems indicate that farming practices in the study area are sustainable and need to be maintained since they conserve OM. Results of this study will contribute to management of similar soils in tropical environments.     

对密集烟叶烤房气流方向的分析和探讨

烤房的气流运动方向对烟叶烘烤有一定影响。详细分析了自然通风和强制通风条件下气流上升式和气流下降式烤房的工作原理,并对其优点和缺点进行了探讨。指出在强制通风条件下,气流上升式和气流下降式烤房的差别并不明显。作者认为,只有通过科学的计算模拟,再配合实际烘烤试验,才能对这2种烤房做出合理的评价。     

Fast curing: A method to improve postharvest quality of onions in hot climate harvest

Most of the onions (Allium cepa cv. Orlando) grown in southern Israel are treated with maleic hydrazide before storage, and are cold-stored for up to 8 months with minimal losses to rots or sprouting. Nevertheless, in most cases the complete dry outer skin (tunic) cracks and loosens, and tends to fall off during storage. To improve onion postharvest quality, bulbs were harvested at 80–100% green leaf drop (top-down), leaving about 10 cm of neck above the bulb. The early harvest reduced skin cracks in 93% of the bulbs, resulting in a sturdy tunic beneath the muddy outer skin. We applied fast curing (FC) at 30 °C and 98% RH for up to 9 days postharvest: the onion neck became 52% narrower after 6 days, similar to the effect of 5 months of cold storage. FC also changed the color of the treated onion bulbs’ outer skin to a darker reddish brown. FC of onions harvested with a long neck and stored for 290 days reduced weight loss and rot by 30% and 80%, respectively, as compared to non-FC onions. The better onion quality induced by FC was accompanied by an increased number of onion skin layers (from an average of 1.8 to 4) and a higher force needed to tear the tunic (average 4.8 N as compared to 3.5 N in the control). FC compressed the effects of 5 months of cold storage into a few days, since most of the bulb neck and tunic changes measured during FC occurred only after long cold storage without FC. Although emission of the lachrymatory factor was not affected by FC, it markedly increased after 5 months of storage. Histological observation showed that FC keeps the onion tunic and inner fleshy scales intact and ensures postharvest quality, even after 8 months of cold storage. The high temperature used for FC can be reached in hot-climate storage areas with minimal energy investment.     

湘烟7号烘烤过程中烟叶失水和色素降解特性

为明确湘烟7号在烘烤过程中烟叶失水和色素降解的特性,以云烟87为对照,采用电烤箱试验方法,探究不同部位烟叶的叶片与叶脉失水特性及叶绿素与类胡萝卜素的降解特性。结果表明,湘烟7号叶片失水高峰早于对照;湘烟7号中、下部叶易烤特性优于对照,上部叶相反;在变黄前期（24h）,湘烟7号叶绿素a降解速率显著低于对照,而叶绿素b相反;湘烟7号与对照的叶绿素降解量差异不显著;湘烟7号的类胡萝卜素降解速率和降解量显著低于对照。可见,湘烟7号烘烤过程中烟叶失水和色素降解具有一定的独特性,需依据该品种烘烤特性制定适宜的烘烤工艺,以发挥其质量潜势。     

美国康涅狄格州雪茄烟叶生产技术概况

因得天独厚的地理优势，美国康涅狄格州的康涅狄格河谷成为了世界上少有的优质雪茄烟叶产地，经过几百年的技术积累与沉淀，康涅狄格州雪茄烟叶因其独特的内在品质和完美的外在品质，成为国际雪茄烟叶市场上的主要原料之一，在各大雪茄品牌中都有使用。文章从雪茄烟叶生产历史、主要产区特点、主栽品种、生产技术以及分级和销售几个方面介绍了美国康涅狄格州雪茄生产的发展概况，以期为中式雪茄原料的发展提供一些参考。