安徽农业科学2011，Vol.39Issue(33)：20332-20336,5.
烤烟新品种中烟103烘烤特性研究
Research on the Baking Property of the New Flue-cured Tobacco Variety-Zhongyan 103
摘要
Abstract
[Objective] The baking characteristics of new flue-cured tobacco variety-Zhongyan 103 was researched. [Method] The baking characteristics of Zhongyan 103 was explored through the analysis of the change of the content of water and chlorophyll its leaf during the baking process. [ Result] The content of chlorophyll in mature fresh leaf of Zhongyan 103 was significantly higher than that of Yunyan 87; the time of the leaf-turning to yellow of Zhongyan 103 was close to that of Yunyan 87 and the time of mesophyll-drying of Zhongyan 103 was slightly longer than that of Yunyan 87. The degradation rate of chlorophyll in the baking process for the leaf-yellowing of Zhongyan 103 was as that of Yunyan 87 and the speed of water-losing was slower than that of Yunyan 87. In stage of maturity, the speed of waler-losing of Zhongyan 103 was faster than that of Yunyan 87 and the time of mesophyll-drying was longer than that of Yunyan 87. [Conclusion] The scientific reference for the baking tobacco leaf of new variety-Zhongyan 103 was provided.关键词
中烟103/失水速度/变黄速度/烘烤特性Key words
Tobacco variety-Zhongyan 103/Water loss rate/Yellow speed/Baking characteristics分类
农业科技引用本文复制引用
罗定棋,谢云波,张永辉,谢强,雷晓,何余勇..烤烟新品种中烟103烘烤特性研究[J].安徽农业科学,2011,39(33):20332-20336,5.基金项目
泸州市烟草专卖局(公司)科技计划项目重点资助. （公司）
