密集烘烤中变黄和定色末期稳温时间对烤烟中部叶质量的影响

Zhi－gang LI,Xian－qing FENG,Xiao－liang YANG,Tao WANG,Yan XIE,Sha HUANG,Shu－guang SUN,Long FU,Lan MAO

Hubei Agricultural Sciences（2019）

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Abstract

为提升密集烤房烤后烟叶质量,通过延长变黄和定色末期烘烤时间,分析烤后烟叶外观、内在和感官质量.结果表明,T1和T2处理烤后烟叶叶绿素和淀粉降解率较高,两处理外观质量分别较CK高4.04和3.37分,上中等烟比例分别较CK高23.85个百分点和17.69个百分点,感官质量以T2处理较好.延长变黄末期烘烤时间有利于提高烤后烟叶外观质量和大分子物质降解率,延长定色末期时间有利于改善烤烟感官质量.

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