密集烘烤烤烟不同品种烟叶霉烂特性研究
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摘要
【目的】为了研究密集烘烤过程中不同品种烟叶的霉烂特性,为优质烟叶生产、防止烘烤期间烟叶霉烂提供理论依据。【方法】以烤烟品种红花大金元、K326、云烟116和云烟87为试验材料,研究了烘烤中烟叶水分含量(自由水和束缚水)、主脉硬度、淀粉、还原糖和可溶性总糖含量的变化规律。【结果】密集烘烤过程中不同品种烟叶霉烂的变化趋势基本相似,呈S型增长趋势,但不同品种的烟叶水分含量、主脉硬度及化学成分含量各指标在烘烤不同阶段表现出不同,且各指标变化幅度也存在一定差异;K326具有较高的霉烂率和病情指数;烘烤过程中烟叶霉烂与烟叶自由水含量、主脉硬度呈极显著正相关,与还原糖、可溶性总糖含量呈显著正相关。【结论】烟叶自由水含量、主脉硬度、还原糖和可溶性总糖含量均可作为研究烟叶霉烂的有效参数,对研究防治烘烤过程中烟叶霉烂变化有重要意义。
【Objective】In order to study the mildew characteristics of different varieties of tobacco in the process of intensive baking, the present paper provides a theoretical basis for the production of high-quality tobacco and the prevention of mildew of tobacco leaves during baking. 【Method】The tobacco cultivars of Honghuadajinyuan, K326, Yunyan 116 and Yunyan 87 were used as experimental materials to study the moisture content of tobacco leaves(free water and bound water), hardness of the main vein, starch, reducing sugar, and total soluble sugar content.【Result】The change trends of tobacco leaf mildew in different varieties were basically similar during flue curing process, showing an S-type growth trend. However, the indicators of moisture content, main vein hardness and chemical composition of tobacco leaves of different varieties showed different at different curing stages. And there were also some differences in the range of changes in each indicator. K326 had a high rate of mildew and disease index. There was an extremely significant positive correlation between tobacco leaf mildew and tobacco free water content, main vein hardness, and significant positive correlation with reducing sugar and total soluble sugar content.【Conclusion】Therefore, the free water content, main vein hardness, reducing sugar and total soluble sugar content of tobacco leaves could be used as effective parameters for studying the mildew of tobacco leaves. It was of great significance to study the changes of tobacco leaf rotten during the curing process.
【Objective】In order to study the mildew characteristics of different varieties of tobacco in the process of intensive baking, the present paper provides a theoretical basis for the production of high-quality tobacco and the prevention of mildew of tobacco leaves during baking. 【Method】The tobacco cultivars of Honghuadajinyuan, K326, Yunyan 116 and Yunyan 87 were used as experimental materials to study the moisture content of tobacco leaves(free water and bound water), hardness of the main vein, starch, reducing sugar, and total soluble sugar content.【Result】The change trends of tobacco leaf mildew in different varieties were basically similar during flue curing process, showing an S-type growth trend. However, the indicators of moisture content, main vein hardness and chemical composition of tobacco leaves of different varieties showed different at different curing stages. And there were also some differences in the range of changes in each indicator. K326 had a high rate of mildew and disease index. There was an extremely significant positive correlation between tobacco leaf mildew and tobacco free water content, main vein hardness, and significant positive correlation with reducing sugar and total soluble sugar content.【Conclusion】Therefore, the free water content, main vein hardness, reducing sugar and total soluble sugar content of tobacco leaves could be used as effective parameters for studying the mildew of tobacco leaves. It was of great significance to study the changes of tobacco leaf rotten during the curing process.
引文
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[13]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.
[14]张成省,王海滨,李更新,等.仓储片烟霉变的影响因素分析[J].中国烟草科学,2011,32(3):80-83.
[15]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.
[16]陈二龙,苏家恩,范志勇,等.烘烤过程中霉变烟叶主脉超微结构的变化[J].湖南农业大学学报(自科版),2017,43(6):626-629.
[17]冀瑞萍.水分在植物中的作用[J].晋中学院学报,1994(2):33-34.
[18]吴丽君,李志辉.不同种源赤皮青冈幼苗生长和生理特性对干旱胁迫的响应[J].生态学杂志,2014,33(4):996-1003.
[19]宫长荣.烟草调制学[M].北京:中国农业出版社,2003.
[20]王传义,张忠锋,徐秀红,等.烟叶烘烤特性研究进展[J].中国烟草科学,2009,30(1):38-41.
[21]路银贵,曹永胜,田兰芝,等.玉米粗缩病病情严重度分级标准及病情指数与产量损失率关系的研究[J].华北农学报,2006,21(4):87-90.
[22]张柏华,戴和珍,舒菊香.袋栽香菇防止菌棒霉烂及减少畸形菇的栽培技术[J].现代农业科技,2007(18):32-32.
[2]肖振杰,周艳宾,徐增汉,等.黔南烤坏烟与正常烟叶主要化学成分含量差异[J].中国烟草科学,2014(3):74-78.
[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]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(2):50-56.
[6]云南省烟草农业科学研究院.烤烟密集型自动化烤房及烘烤工艺技术[M].北京:科学出版社,2012.
[7]王卫康.《烤烟》国标中分级因素的概念及把握[J].烟草科技,2004(5):44-48.
[8]周冀衡.烟草生理与生物化学[M].北京:中国科学技术大学出版社,1996.
[9]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].南方农业学报,2007,38(4):411-414.
[10]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.
[11]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(4):65-68.
[12]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(10):35-38.
[13]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.
[14]张成省,王海滨,李更新,等.仓储片烟霉变的影响因素分析[J].中国烟草科学,2011,32(3):80-83.
[15]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.
[16]陈二龙,苏家恩,范志勇,等.烘烤过程中霉变烟叶主脉超微结构的变化[J].湖南农业大学学报(自科版),2017,43(6):626-629.
[17]冀瑞萍.水分在植物中的作用[J].晋中学院学报,1994(2):33-34.
[18]吴丽君,李志辉.不同种源赤皮青冈幼苗生长和生理特性对干旱胁迫的响应[J].生态学杂志,2014,33(4):996-1003.
[19]宫长荣.烟草调制学[M].北京:中国农业出版社,2003.
[20]王传义,张忠锋,徐秀红,等.烟叶烘烤特性研究进展[J].中国烟草科学,2009,30(1):38-41.
[21]路银贵,曹永胜,田兰芝,等.玉米粗缩病病情严重度分级标准及病情指数与产量损失率关系的研究[J].华北农学报,2006,21(4):87-90.
[22]张柏华,戴和珍,舒菊香.袋栽香菇防止菌棒霉烂及减少畸形菇的栽培技术[J].现代农业科技,2007(18):32-32.