中国烟草科学2000，Vol.21Issue(3)：9-13,5.
海拔高度、品种和某些栽培措施对烤烟香吃味的影响
Effect of altitude, variety and some cultivation techniques on the chemical and smoking qualities of flue-cured tobacco
胡国松 1杨林波 2魏巍 3章新军 3熊斌 3张光辉 4陈丙辉 4黄立新4
作者信息
- 1. 河南农业大学国家烟草栽培生理生化研究基地 郑州 450002
- 2. 武汉烟草(集团)公司
- 3. 武汉烟草(集团)公司)
- 4. 湖北省利川烟草公司
- 折叠
摘要
Abstract
Study on the flue-cured tobacco of different varieties at varied altitude in Lichuan of Hubei Province showed that
with the rise in altitude the nitrogen and nicotine contents of leaf decreased, but the contents of reducing sugar and
potassium increased, the smoking quality of variety CF80 decreased, while those of CT90 and K326 increased. The nicotine
content of K326 was remarkably higher than that of CF80 and CT90, whereas its reducing sugar content was significantly
lower than that of CF80 and CT90.The smoking quality of K326 was the poorest at altitudes lower than 1100m,but was
the second at altitudes higher than 1100m. CF80 was the best in smoking quality, but the poorest at altitudes higher than
1100m. Film mulching and good management in sucker control improved the smoking quality significantly. The suitable
leaf number for Lichuan tobacco cultivation was around 20 pieces, within which it was most possible to obtain best
smoking quality leaf. The main reason for the poor quality of K326 was too less leaves preserved.关键词
海拔高度/品种/栽培措施/烤烟/香吃味Key words
Altitude/Variety/Cultivation techniques/Flue-cured tobacco/Aroma and taste引用本文复制引用
胡国松,杨林波,魏巍,章新军,熊斌,张光辉,陈丙辉,黄立新..海拔高度、品种和某些栽培措施对烤烟香吃味的影响[J].中国烟草科学,2000,21(3):9-13,5.
