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烤烟新品系'YM2020'中部叶的烘烤特性及烘烤工艺

李洪臣 杨军杰 常剑波 夏宗良

中国农学通报2026,Vol.42Issue(1):194-199,6.
中国农学通报2026,Vol.42Issue(1):194-199,6.

烤烟新品系'YM2020'中部叶的烘烤特性及烘烤工艺

Curing Characteristics and Curing Process of Middle Leaves of New Flue-cured Tobacco Variety'YM2020'

李洪臣 1杨军杰 1常剑波 1夏宗良2

作者信息

  • 1. 河南省烟草公司三门峡市公司,河南三门峡 472000
  • 2. 河南农业大学生命科学学院,郑州 450046
  • 折叠

摘要

Abstract

The new flue-cured tobacco variety'YM2020'is a mutant of'Yunyan 87'.To explore the optimal curing process for the middle leaves of'YM2020',its curing characteristics were systematically evaluated and compared with those of'Yunyan 87'.A suitable curing process was also developed.Through dark-box and dynamic curing experiments,the yellowing/browning characteristics,moisture loss patterns,chlorophyll degradation dynamics,polyphenol oxidase(PPO)activity changes,and shrinkage rates of the tobacco leaves were determined.The results showed that'YM2020'and'Yunyan 87'had comparable ease of curing,with similar yellowing rates(complete yellowing within 72 hours).However,'YM2020'had moderate curing tolerance[average PPO activity of 0.3-0.4 U/(g·FW)],which was lower than that of'Yunyan 87'[PPO activity<0.3 U/(g·FW)].During the curing process,'YM2020'exhibited a'slow-fast-slow'moisture loss pattern,with a 12.6%slower chlorophyll degradation rate in the first 48 hours compared to'Yunyan 87'.Additionally,its shrinkage rates(length 19.61%,width 37.35%)were significantly higher than those of the control.Based on these characteristics,a phased temperature and humidity control process was proposed:during the yellowing stage(37-43℃),a gradual temperature increase to promote chlorophyll degradation;during the coloring stage(45-54℃),precise temperature control to balance material conversion and drying rate;and during the dry vein stage(54-62℃),a staged temperature increase to ensure complete drying of the main vein.

关键词

烤烟/含水量/失水规律/叶绿素降解率/多酚氧化酶/烘烤特性/烘烤工艺

Key words

flue-cured tobacco/moisture content/dehydration pattern/chlorophyll degradation rate/polyphenol oxidase/curing characteristics/curing process

分类

农业科技

引用本文复制引用

李洪臣,杨军杰,常剑波,夏宗良..烤烟新品系'YM2020'中部叶的烘烤特性及烘烤工艺[J].中国农学通报,2026,42(1):194-199,6.

基金项目

河南省烟草公司三门峡市公司科技研发重点项目"烤烟新品系YM2020的特征特性鉴定及配套技术研究"(2024411200200015X). (2024411200200015X)

中国农学通报

1000-6850

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