Effects of different baking processes on tobacco quality of Hongda

To study the baking properties of Hongda varieties in southeast rainy ecological area,an experiment was carried out to research the different turn-yellow temperatures and turn-yellow degree during the yellowing period through the use of smart ovens.The results showed that Hongda leaf tips and leaf margins had rapid dehydration and were hard to turn yellow in the yellowing period,difficult to drain in the later yellowing stage and color-fixing stage,the yield per unit area and average price were relatively low,but the tobacco leavesu0027 color was orange,chroma was concentrated,oil was enough and smell was prominent after baking.Hongda various parts of leaves with the treatment had higher turn-yellow temperatures and turn-yellow degree during the yellowing period,itu0027s fresh-dry ratio was relatively small,appearance quality was better,chemical composition as well as coordination was better,overall economic traits were higher.The quality of Hongda tobacco leaves was better in the use of higher temperatures(lower leaves 40℃,middle leaves 39℃,upper leaves 38℃) and a higher degree of yellowing(turn the fire when 90% of full-cured tobacco leaves after yellow tablets and blue veins) during the yellowing period under the ecological conditions of Jiangxi province.