烤烟上部叶两种采烤方式综合效果比较

为探索施甸烟区上部烟叶适宜的采烤方式,作者在施甸县姚关镇开展了上部叶带茎烘烤与不带茎烘烤综合效果的对比分析研究。结果表明,带茎烘烤后干烟量、每公斤干烟叶能源消耗量、采烤环节人工成本与不带茎烘烤相接近,但带茎能够缩短烘烤总时间,显著减少挂灰烟8.19个百分点,显著提高上等烟比例11.64个百分点,均价高出了3.3 元/kg,且烤后烟叶身份多呈现中等到稍厚,叶片结构疏松至稍密、偏向疏松,外观质量表现较好。但带茎烘烤在初分环节每公斤干烟叶用工成本增加0.44元。该试验为上部叶带茎烘烤提供了较好地理论依据。

The Comparison of the Combined Effects between Two roasting methods of Upper Leavesin Flue-cured tobacco

In order to explore the suitable method of roasting upper tobacco leaves in Shidian tobacco area, the comparative analysis of the combined effects between cured with stem and without stem was studied in Yaoguan. The results showed that the amount of dry tobacco, energy consumption per kilogram of dry tobacco leaf, labor cost of harvesting and roasting are close to that of non-stem curing. But compared with cured without stem, the cured with stem could shorten the total time of curing, reduced 8.19 percentage points, increased 11.64 percentage points of superior cigarettes proportion, increased 3.3 yuan per kilogram of average price. The appearance quality performance of curing with stem is better, the identity of tobacco leaves medium to slightly thick, the structure of leaves loose to slightly dense, and tend to loose. However, the cost of per kilogram dry tobacco cured with stem increased by 0.44 yuan. [Conclusion] This experiment provides a good theoretical basis for the baking of the upper leaf belt stem.