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| 不同采收成熟度对烤烟香气质量的影响 | |
| 引用本文： | 韩富根,彭丽丽,马永建,宋鹏飞,白海群,张凤侠,沈 铮,王校辉.不同采收成熟度对烤烟香气质量的影响[J].土壤,2010,42(1):65-70. |
| 作者姓名： | 韩富根 彭丽丽 马永建 宋鹏飞 白海群 张凤侠 沈 铮 王校辉 |
| 作者单位： | 1. 河南农业大学国家烟草栽培生理生化研究基地,郑州,450002 2. 河南农业大学国家烟草栽培生理生化研究基地,郑州,450002;广东省中烟工业有限责任公司,广州,510000 3. 襄城县烟草公司,河南许昌,461700 |
| 基金项目： | 河南省烟草专卖局科技项目 |
| 摘 要： | 采用大田试验,分别对比了各部位不同成熟度鲜叶对初烤烟叶致香物质含量和评吸质量的影响.试验结果表明:烟叶大田成熟标准以上中部烟叶9～10成黄、主脉全白,下部烟叶4～5成黄、主脉开始变白为宜,可改善烟叶香气质量,提高其工业可用性. |
| 关 键 词： | 烤烟 烟叶 成熟度 香气质量 |
Effects of different maturity on aroma quality of flue-cured tobacco leaves |
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| HAN Fu-gen,PENG Li-li,MA Yong-jian,SONG Peng-fei,BAI Hai-qun,ZHANG Feng-xi,SHEN Zheng,WANG Xiao-hui.Effects of different maturity on aroma quality of flue-cured tobacco leaves[J].Soils,2010,42(1):65-70. | |
| Authors: | HAN Fu-gen PENG Li-li MA Yong-jian SONG Peng-fei BAI Hai-qun ZHANG Feng-xi SHEN Zheng WANG Xiao-hui |
| Institution: | HAN Fu-gen1,PENG Li-li1,2,MA Yong-jian3,SONG Peng-fei1,BAI Hai-qun1,ZHANG Feng-xia1,SHEN Zheng1,WANG Xiao-hui1 (1 College of Agronomy,Henan Agricultural University,Zhengzhou 450002,China,2 Tobacco Industrial Limited Company of Guangdong,Guangzhou 510000,3 Xiangcheng Tobacco Company,Xuchang,Henan 461700,China) |
| Abstract: | Field experiment was conducted to investigate the contents of neutral aroma components and the sensory evaluation quality of tobacco leaves at different stalk positions under different maturity.The results showed that the harvested upper and middle leaves with 90%-100% yellowing,and the lower leaves with 40%-50% yellowing were better for improving the aroma quality of tobacco leaves and increasing the industrial usability. |
| Keywords: | Flue-cured tobacco Tobacco leaves Maturity Aroma quality |
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