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不同供氮形态对烤烟烘烤特性的影响

胡近近 钟俊周 陈君豪 李淮源 邓世媛 陈建军

华北农学报2017,Vol.32Issue(3):174-181,8.
华北农学报2017,Vol.32Issue(3):174-181,8.DOI:10.7668/hbnxb.2017.03.027

不同供氮形态对烤烟烘烤特性的影响

Effects of Different Nitrogen Forms on Curing Characteristics in Flue-cured Tobacco

胡近近 1钟俊周 2陈君豪 2李淮源 1邓世媛 1陈建军1

作者信息

  • 1. 华南农业大学 烟草研究室,广东 广州 510642
  • 2. 广东烟草韶关市有限公司,广东 韶关 512000
  • 折叠

摘要

Abstract

In order to explore the effect of different forms of nitrogen supply on flue-cured tobacco′s curing characteristics.A field experiment,using K326(Nicotiana tabacum L.)as experimental material,with five different forms of nitrogen supply that N1(100% nitrate nitrogen),N2(30% ammonia nitrogen + 70% nitrate nitrogen),N3(50% ammonia nitrogen + 50% nitrate nitrogen),N4(70% ammonia nitrogen + 30% nitrate nitrogen)and N5(100% ammonia nitrogen)were conducted to study the effects of different treatments water,chlorophyll,polyphenol oxidase and malondialdehyde contents in leaves of tobacco leaves were compared,and the economic characters of flue-cured tobacco leaves were compared.The results showed that different nitrogen supply had different effects on the baking characteristics of flue-cured tobacco under 165 kg/ha nitrogen application rate.The water loss rate of tobacco leaves treated with 30% ammonia nitrogen+70% nitrate nitrogen during the curing process was close to the mean value of the water loss rate in 72 hours,and the chlorophyll degradation rate and the water loss rate was coordinated and synchronized.The activity of polyphenol oxidase in tobacco leaves was the lowest,the accumulation of malondialdehyde was slow and the membrane lipid peroxidation level was the lowest.In addition,the treatment of 30% ammonia nitrogen+70% nitrate nitrogen had the proportion of high-grade tobacco and the highest value.It could be seen that the tobacco leaf curing characteristics and leaf quality could be obtained by using 30% ammonia nitrogen+70% nitrate nitrogen in the northern part of Guangdong.

关键词

供氮形态/烤烟/烘烤特性/烟叶质量

Key words

Forms of nitrogen supply/Flue-cured tobacco/Curing characteristics/Tobacco quality

分类

农业科技

引用本文复制引用

胡近近,钟俊周,陈君豪,李淮源,邓世媛,陈建军..不同供氮形态对烤烟烘烤特性的影响[J].华北农学报,2017,32(3):174-181,8.

基金项目

广东省烟草专卖局(公司)重大科技项目(粤烟科[2011]28号,201101) (公司)

广东省烟草专卖局(公司)资助项目(粤烟科[2012]26号,201202) (公司)

广东省烟草专卖局(公司)科技项目(粤烟科[2014]1号,201311) (公司)

广东中烟工业有限责任公司科技项目(粤烟工05XM-QK[2015]-003) (粤烟工05XM-QK[2015]-003)

华北农学报

OA北大核心CSCDCSTPCD

1000-7091

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