烟叶不同部位成熟度与质量的关系

通过研究不同部位烟叶成熟度与烟叶质量的相互关系,以确定田间烟叶成熟度标准和直观的量化指标。研究结果表明,上、中部烟叶烘烤前后的鲜干比有随成熟度提高而降低的趋势;不同成熟度处理对烟叶烤前和烤后长宽比的影响没有明显规律;从中上等烟比例、均价、烟叶化学成分协调性及评吸结果来看,下部烟叶7～8成黄处理最好,中部烟叶8～9成黄处理最好,上部烟叶8～9成黄处理最好。...

Full description

Saved in:
Bibliographic Details
Published in广东农业科学 Vol. 39; no. 12; pp. 30 - 32
Main Author 杨天旭 李旭华 文俊 刘新民
Format Journal Article
LanguageChinese
Published 广东中烟工业有限责任公司,广东广州,510145%中国农科院烟草研究所,山东青岛,266101 2012
Subjects
成熟度
烟叶
质量
部位
成熟度
烟叶
部位
质量
Online AccessGet full text
ISSN1004-874X
DOI10.3969/j.issn.1004-874X.2012.12.010

Cover

More Information
Summary:通过研究不同部位烟叶成熟度与烟叶质量的相互关系,以确定田间烟叶成熟度标准和直观的量化指标。研究结果表明,上、中部烟叶烘烤前后的鲜干比有随成熟度提高而降低的趋势;不同成熟度处理对烟叶烤前和烤后长宽比的影响没有明显规律;从中上等烟比例、均价、烟叶化学成分协调性及评吸结果来看,下部烟叶7～8成黄处理最好,中部烟叶8～9成黄处理最好,上部烟叶8～9成黄处理最好。
Bibliography:44-1267/S
The paper studied the relationship of maturity and quality in different parts of tobacco leaves, in order to determine the maturity standards of field tobacco leaves and intuitionistic quantified index. The results showed that：the fresh stem ratio had the trend of reducing with the increasing of maturity before and after flue-cured tobacco baking in the upper, the middle parts; different maturity had no significantly affecting regularity on the aspect ratio before and after baking. Tbe results of mead,am and classy ratio, average price, the coordination of chemical component, smoking results showed that the best stage of baking were 70%-80% of yellow in the lower tobacco leaves, 80%-90% of yellow in the middler and upper tobacco leaves.
YANG Tian-xu,LI Xu-hua,WEN Jun,LIU Xin-min （1. Guangdong Tobacco Industrial Corporation, Guangzhou 510145, China; 2. Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China）
tobacco leaves; parts; maturity; quality
ISSN:1004-874X
DOI:10.3969/j.issn.1004-874X.2012.12.010