烤烟上部叶不同成熟度对品质的影响.pdf

贵州大学硕士学位论文烤烟上部叶不同成熟度对品质的影响姓名:沈建黔申请学位级别:硕士专业:农业推广·作物学指导教师:艾复清;杨俊 20071101 贵州大学2007届硕士研究生论文摘要采用随机区组设计,按上部叶不同成熟度设置五个处理,通过对烤后烟叶外观质量、化学成分及香吃味影响的分析,研究烤烟上部叶不同采收成熟度与品质的关系,以寻求上部叶成熟采收的最佳时期,旨在为提高上部烟叶质量和可用性提供参考依据。结果表明:(1)随着采收成熟度的提高,上等烟率、上中等烟率及均价均呈先升后降的趋势。以处理4最好,处理3较好,其它处理均较差。说明适当提高采收成熟度能够提高上部叶的上等烟率、上中等烟率及均价,但如果烟叶过度成熟(处理5),采收较晚,则会导致上等烟率、上中等烟率及均价下降。(2)烤后烟叶化学成分呈现出规律性变化,其中烟碱、总氮、蛋白质等含量呈先降后升的趋势,总糖、还原糖则相反,施木克值、糖氮比、钾氯比均以处理4最高,处理3次之,表明处理3、4化学成分更为协调;(3)烤后烟叶香吃味评吸得分以处理4最高,处理3次之,其它处理均较低。表明处理4的烟叶内在质量为所有处理中相对最佳的,处理3较佳,其它处理较差。综合烤后烟叶上等烟率、上中等烟率、均价及化学成分及其协调性和香吃味评吸得分结果,从协调上部叶化学成分,提高烟叶产值,提高香吃味角度看,%,主脉全白、发亮,支脉基本全白时为上部叶采收的最佳时期,其次为处理3即烟叶变黄70-80%,主脉基本全白, 支脉2/,过早、过晚采收都会对烟叶产生不利影响。关键词:烤烟;上部叶;成熟度:均价;化学成分;香吃味贵州大学2007届硕士研究生论文 The Influence ofDifferent Maturity on theQuality ofUpper Leaf o By theway ofrandomized block bined withanalysis theappearance quality,position and aroma and taste,researching therelationship between maturity and quality offlue·o,in order toseek thebestmaturing period,and offering thereference basis forimproving qualityandusability ofupper tobaCO..Dlcaf. The resultsshowed that:(1)with thematuring degree’Srising,the first·classleaf rate,better-than-average leaf rateandaverage price present thetrend offalling after 4血Treatment wasbest,and the3fdWas betterand indicated thattheway improving thematuring can improving the rateof first—classand better-than-average leafand theaverage theresultof5thTreatment showed that when theleafWas excessively ripe,it Call make the rate of first—classand better-than-average leafand theaverage pricedecrease.(2)The content ofnicotine, totalNitrogen andprotein showed thefiendoflowering fn'stand thenrising,thecontent oftotalsugarandreducing sugarshowed theopposite trend;the positions of 3rdTreatment and4m Treatment wcTe morecoordinate.(3)The score of aroma and tasteof 4mTreatment Was highest,which of3rdTreatment washigher,and othe塔wcrc mowed thattheinternalquality of4