Research on Contribution of Different Maturation with Fresh Tobacco Quality to Flue-cured Tobacco Quality

doi:10.13304/j.nykjdb.2022.0071

Abstract

Abstract:

In order to explore the influence of fresh tobacco quality indexes with different maturity on the quality of flue-cured tobacco leaves， ‘Yujinxiang 1’ was as the experimental material， and the tissue structure and contents of pigment and biochemical components in different mature degrees of leaves （still mature， proper mature and over mature） were determined. The contribution of fresh tobacco quality indexes to the quality of flue-cured tobacco leaves was studied by partial least squares-discriminant analysis （PLS-DA）. The results showed that there were significant differences in pigment content， tissue structure and biochemical components content in fresh tobacco leaves with different maturity. The quality indexes of fresh tobacco with different maturity had significant effects on the quality of flue-cured tobacco leaves. The upper and lower epidermis thickness， palisade tissue thickness， tissue ratio and ratio of carotenoid to chlorophyll had greater contributions to the quality of flue-cured tobacco. The thickness of lower epidermis and tissue ratio were negatively correlated with the appearance quality and sensory quality of flue-cured tobacco leaves， the thickness of upper epidermis and palisade tissue were positively correlated with the appearance quality and sensory quality of flue-cured tobacco leaves， and the ratio of carotenoid to chlorophyll was positively correlated with the appearance quality and negatively correlated with the sensory quality. In conclusion， there were close relationships between the quality indexes of fresh tobacco with different maturity and the quality of flue-cured tobacco， which provided a theoretical basis for the selection of judgment criteria of tobacco maturity and the improvement of flue-cured tobacco quality.

Key words: maturity, fresh tobacco quality, quality of flue-cured tobacco, contribution

摘要：

为探究不同成熟度鲜烟叶素质指标对烤后烟叶品质的影响，以‘渝金香1号’为试验材料，对植株中部尚熟、适熟和过熟烟叶的色素含量、组织结构、生化成分等鲜烟素质指标进行测定，并通过偏最小二乘法—判别分析（partial least squares discriminant analysis，PLS-DA）研究鲜烟素质指标对烤后烟叶品质影响的贡献度。结果表明，不同成熟度鲜烟叶的色素含量、组织结构及生化成分含量等存在显著差异。鲜烟素质指标对烤后烟叶品质影响显著，其中，上表皮和下表皮厚度、栅栏组织厚度、组织比及类叶比对烤后烟叶品质影响较大。下表皮厚度、组织比与烤后烟叶外观质量和感官质量呈负相关；上表皮厚度、栅栏组织厚度与烤后烟叶外观质量和感官质量呈正相关；类叶比与外观质量呈正相关，与感官质量呈负相关。综上所述，不同成熟度鲜烟叶素质指标与烤后烟叶品质之间关系密切，为烟叶成熟度判断标准的选择和烤后烟叶品质的提升提供了理论依据。

关键词: 成熟度, 鲜烟素质, 烤烟品质, 贡献度

CLC Number:

S572

Yongtao HU, Daibin WANG, Yiyin CHEN, Chao YANG, Linlin ZHENG, Hongzhi SHI, Jianan WANG. Research on Contribution of Different Maturation with Fresh Tobacco Quality to Flue-cured Tobacco Quality[J]. Journal of Agricultural Science and Technology, 2023, 25(8): 157-164.

胡永涛, 汪代斌, 陈益银, 杨超, 郑林林, 史宏志, 王建安. 不同成熟度鲜烟素质对烤后烟叶品质贡献度的研究[J]. 中国农业科技导报, 2023, 25(8): 157-164.

Figures/Tables 11

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