[1]盖玉红,董宝池,魏健.烘烤时间对烟叶质量的影响[J].黑龙江农业科学,2015,(03):101-103.[doi:10.11942/j.issn1002-2767.2015.03.0101]
　GAI Yu hong,DONG Bao chi,WEI Jian.Effect of Baking Time on Quality of Baked Tobacco[J].HEILONGJIANG AGRICULTURAL SCIENCES,2015,(03):101-103.[doi:10.11942/j.issn1002-2767.2015.03.0101]
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烘烤时间对烟叶质量的影响

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2015年03 页码: 101-103 栏目: 出版日期: 2015-03-10
Title:
Effect of Baking Time on Quality of Baked Tobacco
文章编号:
1002-2767（2015）03-0101-03
作者:
盖玉红1; 董宝池2; 魏健3
1.吉林农业大学 农学院，吉林 长春 130118；2.吉林省农业科学院，吉林 长春 130033；3.长春师范大学 生命科学学院，吉林 长春 130032
Author(s):
GAI Yuhong1; DONG Baochi2; WEI Jian3
1.College of Agronomy,Jilin Agricultural University,Changchun，Jilin 130118;2.Jilin Academy of Agricultural Sciences,Changchun，Jilin 130033；3.School of Life Science,Changchun Normal University,Changchun，Jilin 130032
关键词:
烤烟; 烘烤时间; 外观品质; 化学成分
Keywords:
fluecured tobacco;  fluecured time;  appearance quality;  chemical component
分类号:
TS41+1
DOI:
10.11942/j.issn1002-2767.2015.03.0101
文献标志码:
A
摘要:
为更好地掌握烤烟的烘烤时间，提高烟叶品质，以烤烟品种云87的烟叶为试材，通过延长烘烤时间，研究其对试验品种烘烤后烟叶质量的影响。结果表明：延长烘烤时间无论对烟叶的化学性质还是物理性质均有很好的作用，其中变黄期烘烤时间延长24 h的处理，烟叶的外观质量和化学成分均为最佳，正常烘烤（对照）最差。说明延长烘烤时间能够改善烟叶的外观质量，使烟叶的各化学成分更加协调。
Abstract:
In order to better master fluecured time,improve the quality of tobacco,taking tobacco variety Yun87 as test materials,through prolonging the fluecured time of tobacco,the effect of fluecure time on tobacco quality after baking was studied.The results showed that the appearance quality and chemical composition of treatment of prolonging the fluecured time for 24 hours in yellowing stage were best,normal fluecured(CK) was worst.Therefore,prolong the fluecured time could improve the tobacco appearance,and ratio of chemical composition were more appropriate.

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备注/Memo

第一作者简介：盖玉红（1980-），女，吉林省东丰县人，博士，实验师，从事作物遗传育种研究。E-mail：gyh0214@qq.com。

更新日期/Last Update: 2017-02-10