烘烤過程中濕度條件對烤煙生理指標(biāo)及烤后質(zhì)量的影響
Effects of Different Humidity during Curing on Physiological Traits and Quality of Flue-cured Tobacco Leaves
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摘要: 對不同濕度條件下烤煙烘烤過程中主要生理生化特性進(jìn)行了研究，結(jié)果表明,，烘烤前48 h,，低濕處理淀粉酶活性較高，淀粉降解快,，之后,，則以高濕處理淀粉酶活性較高，淀粉降解快,，最后淀粉殘留量最低,；多酚氧化酶（PPO）在烘烤48 h以前，低濕處理其活性最低,，中濕處理次之,，高濕處理最高，72 h之后，低濕處理的PPO活性最高,；高濕條件下有助于降低膜脂過氧化水平,；各濕度處理對葉綠素降解影響不太明顯。高濕處理利于還原糖的提高和淀粉的降低,，且調(diào)節(jié)煙堿,、總氮和蛋白質(zhì)含量到適宜的范圍內(nèi)，但高濕處理評吸質(zhì)量相對較差,；以低濕處理評吸質(zhì)量相對最好,；中濕處理的外觀質(zhì)量和經(jīng)濟(jì)性狀表現(xiàn)最優(yōu)。Abstract: The physiological and biochemical traits of flue-cured tobacco leaves under different humidity during curing were studied. The results showed that the higher amylase activity with faster degradation of starch was found in the low humidity treatment in the first 48 hours of curing, subsequently in the high humidity treatment, with the lowest starch content ultimately. The activity of PPO was the lowest in the low humidity treatment followed by the mid-humidity and high humidity subsequently in the first 48 hours of curing, whereas reached the peak level after 72 hours of curing. The decreased membrane lipid peroxidation was observed in the high humidity treatment, and no evident degradation of chlorophyll appeared in all treatments. The high humidity treatment was favorable for balance of chemical components, yet with relatively poor sensory quality. The most favorable sensory quality was found in low humidity treatment, while the best appearance quality and economic character were observed in mid-humidity treatment.
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