幾個(gè)烤煙品種成熟期及采后的色素和水分含量變化
Changes of Pigment and Water Contents during Ripeness and Post-harvest Stage for Several Flue-cured Tobacco Varieties
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摘要: 為了探索采收至烘烤環(huán)節(jié)煙葉品質(zhì)發(fā)生變化和紅大品種較難烘烤的原因，通過對(duì)不同烤煙品種鮮煙葉跟蹤檢測(cè)的方法,，測(cè)定了鮮煙葉色素和水分含量的變化,。結(jié)果表明，紅大葉綠素a,、葉綠素b含量均較高,，導(dǎo)致煙葉烘烤前期變黃較快，但較難徹底變黃,，需延長凋萎期時(shí)間,；自由水和總水分含量較高，烘烤過程中易失水烤青或失水過少發(fā)生烤糊,，束縛水含量較少,，導(dǎo)致定色期緩沖能力較弱，難以定色,。煙葉采后未及時(shí)進(jìn)烤,，導(dǎo)致烤后品質(zhì)降低的主要原因是離體煙葉內(nèi)部所發(fā)生的劇烈生物學(xué)反應(yīng)，煙葉內(nèi)有利于品質(zhì)形成的色素前體物質(zhì)提前降解,。Abstract: In order to understand the changes of postharvest tobacco quality before entering cured house and the difficult flue-cured reasons for Hongda, pigment and water contents in fresh tobacco leaf were tested. The results showed that the rather high contents of chlorophyll a and b in Hongda tobacco leaf caused that it was difficult to completely turn yellow in wilting stage. Basing on the higher contents of free water and total water and the lower contents of bound water, Hongda tobacco leaf easily retained green for excessive loss of water or easily turned black for little loss of water in flue-curing process, while it was difficult to fix yellow after wilting stage. The reduction of tobacco quality precursor was mainly caused by sharply adverse biological response.
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