| 环割和留腋芽采收对烤烟上部叶烘烤特性和质量的影响 |
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| 引用本文： | 肖波,刘光辉,陈建军,王力伟,胡彬,刘俊军,李迪秦,刘趣风.环割和留腋芽采收对烤烟上部叶烘烤特性和质量的影响[J].作物研究,2013(4):329-332. |
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| 作者姓名： | 肖波 刘光辉 陈建军 王力伟 胡彬 刘俊军 李迪秦 刘趣风 |
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| 作者单位： | [1]隆回县烟草公司,湖南隆回422200 [2]华南农业大学烟草研究室,广东广州510642 [3]湖南农业大学,长沙410128 |
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| 基金项目： | 湖南省烟草公司科技项目 |
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| 摘 要： | 2011年,以K326为材料,在广州进行试验,探讨环割和留腋芽采收对上部烟叶烘烤特性影响,结果表明：在烘烤过程中,烟草上二棚叶和顶叶中叶绿素（Chl）含量和超氧化物歧化酶（SOD）活性都有不同程度的下降,而淀粉酶（AM）活性含量则呈上升趋势。经环割的烟草,上二棚叶和顶叶烘烤后叶中淀粉、氮和烟碱含量下降,而总糖、还原糖含量增加,烟叶化学成分更趋协调,表明环割一次性采收有利于改善上部叶质量。
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| 关 键 词： | 烤烟 环割 留腋芽 上部叶 烘烤特性 质量 |
Effect of Ring Cutting and Stay Buds Harvest Methods on Characteristics and Quality of Flue-cured Tobacco Upper Leaves |
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| XIAO Bo,LIU Guang-hui,CHEN Jian-jun,WANG Li-wei,HU Bin,LIU Jun-jun,LI Di-qin,LIU Qu-feng.Effect of Ring Cutting and Stay Buds Harvest Methods on Characteristics and Quality of Flue-cured Tobacco Upper Leaves[J].Crop Research,2013(4):329-332. |
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| Authors: | XIAO Bo LIU Guang-hui CHEN Jian-jun WANG Li-wei HU Bin LIU Jun-jun LI Di-qin LIU Qu-feng |
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| Institution: | 1 Tobacco Company of Longhui of Hunan Province,Longhui,Hunan 422200,China;2 Tobacco Laboratory,South China Agricultural University,Guangzhou,Guangdong 510642,China;3 Hunan Agricultural Unversity,Changsha,Hunan 410128,China) |
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| Abstract: | In 2011,experiment of effect of ring cutting and stay buds harvest methods on characteristics and quality of flue-cured tobacco leaves was carried with material K326 in Guangzhou.The result showed that the chlorophyll（Chl.） content and the activity of superoxide dismutase（SOD） of the upper two layer leaves and top leaves of tobacco went down with different degrees during the cured process,and while the amylase（AM） activity tended to rise.After ring cutting,starch,N and nicotine contents decreased both in the upper two layer leaves and top leaves,while total sugar and content tended to raise,and the content of the chemical components tended to more be harmonious.Ring cutting with one-time was beneficial to the quality of the upper leaves. |
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| Keywords: | Flue-cured tobacco Ring cutting Stay bud Upper leaf Baking characteristics Quality |
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