山东农业科学2013，Vol.45Issue(1)：81-83,90,4.
变黄阶段湿球温度对烤后烟叶质量及中性香气物质含量的影响
Effects of Wet Bulb Temperature at Yellowing Stage on Flue-cured Tobacco Quality and Neutral Aroma Matter Content
孟智勇 1张东峰 2王勇军 3祁春苗 4马京民4
作者信息
- 1. 河南省农业科学院烟草研究中心,河南许昌461000
- 2. 许昌市烟草公司许昌县分公司,河南许昌461000
- 3. 三门峡市烟草公司卢氏县分公司,河南卢氏472200
- 4. 河南省烟草公司三门峡市公司,河南三门峡472000
- 折叠
摘要
Abstract
The effects of wet bulb temperature at yellowing stage on the quality of flue - cured tobacco and content of neutral aroma matter in the leaves of Zhongyan 100 were studied in this paper. The results showed that the quality of flue -cured tobacco was better in lower wet bulb temperature (35℃ ) environment than that in higher wet bulb temperature (36℃) environment, and it showed as stronger chromaticity, less hang ash, higher total sugar and reducing sugar, lower nitrogen content, more appropriate ratios of sugar to alkali and nitrogen to alkali, higher neutral aroma material content.关键词
密集烘烤/变黄阶段/湿球温度/烤烟质量/中性香气物质Key words
Bulk curing/ Yellowing stage/ Wet bulb temperature/ Quality of flue - cured tobacco/ Neutral aroma matter分类
农业科技引用本文复制引用
孟智勇,张东峰,王勇军,祁春苗,马京民..变黄阶段湿球温度对烤后烟叶质量及中性香气物质含量的影响[J].山东农业科学,2013,45(1):81-83,90,4.
