密集烘烤过程中烟叶霉烂变化规律研究
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摘要
为了研究密集烘烤过程中烟叶霉烂的变化规律,以K 326中部叶为材料,研究了烘烤过程中环境条件与烟叶自身素质对烟叶霉烂变化的影响。结果表明,密集烘烤过程中烟叶霉烂变化划分为芽孢准备、萌芽、菌丝生长、霉烂终止4个阶段。在烟叶霉烂变化的各阶段主要影响因素不同,芽孢准备阶段各因素影响作用较小;萌芽阶段的主要影响因素是叶温和干球温度;菌丝生长阶段的主要影响因素以干球温度为主,以湿球温度和叶温为辅;霉烂终止阶段的主要影响因素是干球温度和相对湿度。霉烂会加快叶片内大分子物质(如淀粉、蛋白质)的降解速率;自由水含量和小分子物质含量(如总糖、还原糖)越高,烟叶越易滋生霉菌,并最终降低烟叶的产量和品质。
In order to study the changing rules of tobacco leaf rotting during intensive curing,the middle leaves of K326 were used as materials to study the effects of environmental conditions and the quality of tobacco leaves on the decaying of tobacco leaves.The results showed that the changes of tobacco leaf rotting during intensive curing were divided into four stages:the spore preparation stage,the germination stage,the hyphal growth stage,and the decay termination stage.The main influencing factors were different at different stages of tobacco leaf decaying,and all factors in the preparation stage of spores had little effect;the main influencing factors in the budding stage were leaf temperature and dry bulb temperature;the main influencing factor in the mycelial growth stage was dry bulb temperature.The wet bulb temperature and the leaf temperature were the secondary factors;the main influencing factor in the mold decay phase was dry bulb temperature and relative humidity.Mildew would accelerate the rate of degradation of macromolecules such as starch and protein in leaves.The higher the free water content and the content of small molecules such as total sugar and reducing sugar,the more likely the tobacco leaf would develop mold and finally reduce the yield and quality of tobacco leaves.
In order to study the changing rules of tobacco leaf rotting during intensive curing,the middle leaves of K326 were used as materials to study the effects of environmental conditions and the quality of tobacco leaves on the decaying of tobacco leaves.The results showed that the changes of tobacco leaf rotting during intensive curing were divided into four stages:the spore preparation stage,the germination stage,the hyphal growth stage,and the decay termination stage.The main influencing factors were different at different stages of tobacco leaf decaying,and all factors in the preparation stage of spores had little effect;the main influencing factors in the budding stage were leaf temperature and dry bulb temperature;the main influencing factor in the mycelial growth stage was dry bulb temperature.The wet bulb temperature and the leaf temperature were the secondary factors;the main influencing factor in the mold decay phase was dry bulb temperature and relative humidity.Mildew would accelerate the rate of degradation of macromolecules such as starch and protein in leaves.The higher the free water content and the content of small molecules such as total sugar and reducing sugar,the more likely the tobacco leaf would develop mold and finally reduce the yield and quality of tobacco leaves.
引文
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[26]董艳辉.密集烘烤过程中烟叶温度与烤房环境因子关系及对烘烤质量的影响[D].郑州:河南农业大学,2014.
[27]孔凡玉,林建胜,张成省,等.储烟霉变机理与防霉技术研究进展[J].中国烟草学报,2009,15(5):78-81.
[28]夏茂林.自由水、结合水和代谢水[J].生物学通报,1997(10):34.
[29]周玉庭,任佳丽,张紫莺.粮食中霉菌污染检测方法现状及发展趋势[J].食品安全质量检测学报,2016,7(1):244-250.
[2]晏卫红,黄思良,朱桂宁,等.广西仓储烟叶霉变微生物的分类鉴定[J].烟草科技,2008,41(2):50-56.
[3]王永栋.烘烤期烟草霉烂病的病因与防治[D].福州:福建农林大学,2016.
[4]赵文姬.云南仓储烟叶霉变及其生物防治研究[D].北京:中国农业科学院,2004.
[5]王卫康.《烤烟》国标中分级因素的概念及把握[J].烟草科技,2004,37(5):44-48.
[6]周冀衡.烟草生理与生物化学[M].合肥:中国科学技术大学出版社,1996.
[7]曾婷英,顾钢,张绍升.烘烤期烟叶霉烂病的病原鉴定[J].中国烟草学报,2014,20(4):65-68.
[8]黄福新,周兴华,朱桂宁,等.广西烟仓霉变发生状况调查及主要霉变因素探讨[J].广西农业科学,2007,38(4):411-414.
[9]彭清云,易图永.烟叶霉变的原因及其防治研究进展[J].中国农学通报,2007,23(11):146-150.
[10]李庆华,袁逢春,飞旭云,等.霉变烟叶和正常烟叶游离氨基酸组成的差异[J].烟草科技,2014,47(10):35-38.
[11]陈二龙,范志勇,宋朝鹏,等.烘烤期烟叶霉变发生规律及关键影响因素[J].江西农业大学学报,2017,39(5):877-883.
[12]聂荣邦,唐建文.烟叶烘烤特性研究Ⅰ.烟叶自由水和束缚水含量与品种及烟叶着生部位和成熟度的关系[J].湖南农业大学学报(自然科学版),2002,28(4):290-292.
[13]杜家菊,陈志伟.使用SPSS线性回归实现通径分析的方法[J].生物学通报,2010,45(2):4-6.
[14]杨蕾.环境对烟叶品质的影响分析及霉变预测方法研究[D].昆明:昆明理工大学,2016.
[15]HYEUN J M.Assessing mold risks in buildings under uncertainty[D].Atlanta,Georgia:Georgia Institute of Technolog,2005.
[16]路晓崇,宋朝鹏,娄元菲,等.烤烟散叶插签烘烤过程中叶温的变化[J].西北农林科技大学学报(自然科学版),2014,42(3):118-123.
[17]岳晓禹,陈威风,邹健,等.温度对储藏玉米中霉菌生长影响的动力学模型构建[J].食品科学,2017:38(23):231-236.
[18]张蕾,王颖,张秀玉,等.贮存环境相对湿度对大米霉变影响的研究[J].包装工程,2006,27(6):129-131.
[19]袁逢春,苏罗毅,李庆华,等.初烤烟叶霉变率随时间变化的SPSS曲线拟合分析[J].西南农业学报,2014,27(3):1130-1135.
[20]宋朝鹏,全琳,武圣江,等.烘烤过程中烟叶苹果酸含量及相关代谢酶活性的变化[J].西北农林科技大学学报(自然科学版),2011,39(7):49-54.
[21]宫长荣,毋丽丽,袁红涛,等.烘烤过程中变黄条件对烤烟淀粉代谢的影响[J].西北农林科技大学学报(自然科学版),2009,37(1):117-121.
[22]宫长荣,刘霞,王卫峰.密集烘烤温湿度条件对烟叶生理生化特性和品质的影响[J].西北农林科技大学学报(自然科学版),2007,35(6):77-82.
[23]VOLK G M,LYNCH-HOLM V J,KOSTMAN T A,et al.The role of druse and raphide calcium oxalate crystals in tissue calcium regulation in pistia stratiotes leaves[J].Plant Biology,2002,4(1):34-45.
[24]FRANCESCHI V R,NAKATA P A.Calcium oxalate in plants:formation and function[J].Annual Review of Plant Biology,2005,56(1):41-71.
[25]杨世琼,杨再强,王琳,等.高温高湿交互对设施番茄叶片光合特性的影响[J].生态学杂志,2018,37(1):57-63.
[26]董艳辉.密集烘烤过程中烟叶温度与烤房环境因子关系及对烘烤质量的影响[D].郑州:河南农业大学,2014.
[27]孔凡玉,林建胜,张成省,等.储烟霉变机理与防霉技术研究进展[J].中国烟草学报,2009,15(5):78-81.
[28]夏茂林.自由水、结合水和代谢水[J].生物学通报,1997(10):34.
[29]周玉庭,任佳丽,张紫莺.粮食中霉菌污染检测方法现状及发展趋势[J].食品安全质量检测学报,2016,7(1):244-250.
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