打顶方式对雪茄烟烟叶氮素积累及品质的影响

为研究不同打顶方式对雪茄烟烟叶生长过程中氮素积累及品质的影响,以德雪3号为试验材料,研究了现蕾期打顶（T1）、初花期打顶（T2）和盛花期打顶（T3）3种打顶方式对雪茄烟烟叶氮代谢关键酶活性、氨基酸、烟碱含量及化学成分的影响。结果表明,烟叶在打顶后的生长发育过程中,T2处理能显著提高前期烟叶硝酸还原酶和谷氨酸合成酶活性,对谷氨酰胺合成酶活性影响不大。打顶后随打顶时间的延长烟叶的总氮和蛋白质含量逐渐下降,烟碱含量逐渐增加,氨基酸含量呈先上升后下降趋势;随打顶时间推迟,调制后的烟叶总氮和烟碱含量呈先上升后下降的变化趋势,蛋白质含量降低,T2处理烟叶蛋白质含量最低,钾氯比最高,糖碱比和氮碱比较低,烟叶化学成分较协调,感官评价较好。因此初花期打顶可以提高四川什邡地区雪茄烟烟叶氮代谢能力,改善烟叶化学品质。

Effects of Topping Method on Nitrogen Accumulation and Quality of Cigar Tobacco Leaves

In order to explore the influence of different topping methods on the nitrogen accumulation during the growth of cigar tobacco, using Dexue 3 as the test material. The effects of three topping methods, budding topping (T1), first-flower topping (T2) and full-flower topping (T3) on the key enzyme activities, amino acid, nicotine contents and chemical composition of cigar tobacco leaf nitrogen metabolism were studied. The results showed that during the growth and development of tobacco leaves after topping, T2 treatment could significantly increase the nitrate reductase and glutamate synthetase activities of tobacco leaves at the early stage and Glutamine synthetase activity changed little. With the extension of the topping time, the total nitrogen and protein contents of the tobacco leaves gradually decreased, the nicotine content gradually increased, and the amino acid content first increased and then decreased after topping. With the delay of topping time, the total nitrogen and nicotine contents of the tobacco leaves increased first and then decreased, and the protein content decreased. The protein content of tobacco leaves of T2 treatment was the lowest after conditioning, the potassium-chloride ratio was the highest, the sugar-nicotine ratio and the nitrogen-nicotine ratio were lower than the other treatments. The chemical composition of T2 treatment was more harmonious and the sensory evaluation was better than the other treatments. Therefore, the first-flower topping could improve the nitrogen metabolism capacity, the chemical quality in Shifang, Sichuan.