[1]邓奕龙,赵永伟,李洪臣,等.变温变黄对烟叶水分散失与形态结构变化协同关系的影响[J].江苏农业科学,2025,53(15):190-199.
　Deng Yilong,et al.Effect of variable temperature during yellowing stage on synergistic relationship between moisture loss and morphological structure changes in tobacco leaves[J].Jiangsu Agricultural Sciences,2025,53(15):190-199.
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变温变黄对烟叶水分散失与形态结构变化协同关系的影响()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第53卷
期数:
2025年第15期
页码:
190-199
栏目:
贮藏加工与检测分析
出版日期:
2025-08-05

文章信息/Info

Title:
Effect of variable temperature during yellowing stage on synergistic relationship between moisture loss and morphological structure changes in tobacco leaves
作者:
邓奕龙1; 赵永伟2; 李洪臣2; 王建安1; 宋朝鹏1; 常剑波2
1.河南农业大学烟草学院，河南郑州 450000； 2.河南省烟草公司三门峡市公司，河南三门峡 472000
Author(s):
Deng Yilong; et al
关键词:
烤烟; 烘烤工艺; 水分含量; 形态结构; 相关性
Keywords:
-
分类号:
TS44+1
DOI:
-
文献标志码:
A
摘要:
持续优化密集烤房内烟叶的烘烤环境有利于提高烟叶的品质。以云烟87为试验材料，利用相关和逐步回归分析对烟叶水分含量及形态结构变化的协同关系进行深入分析，研究烟叶烘烤过程中变黄期变温处理(CK：38 ℃定温变黄；T1：变温幅度±1 ℃，变温频率3 h；T2：变温幅度±1.5 ℃，变温频率5 h)对烟叶品质的影响。变温幅度为±1.5 ℃和变温频率为5 h的烘烤工艺处理有利于烟叶水分的散失，可推进烟叶烘烤进程；烘烤变黄结束时，叶片组织结构较为疏松，栅栏组织与海绵组织分界更为明显，组织干皱的情况不明显，各组织细胞完整性较好。烘烤过程中烟叶含水量和形态皱缩率的回归方程分别为y1=28.660－0.178x2－0.144x3(R2=0.758，F=80.018)；y2=65.534-0135x1-0.624x2(R2=0.907，F=250.904)；y3=89.355-0.174x1-0.843x2(R2=0.900，F=228.743)；y4=172.614-1713x2(R2=0.734，F=143.512)。x1、x2、x3、y1、y2、y3和y4分别表示叶片含水量、主脉含水量、整叶含水量、纵向收缩率、横向收缩率、叶面积收缩率和厚度收缩率。结果表明，在38 ℃定温变黄的基础上采用幅度±1.5 ℃、频率5 h的正弦式程序控制的温度变化，能够促进上部叶水分含量与形态结构的协同变化，可明显影响烟叶品质。
Abstract:
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备注/Memo

备注/Memo:
收稿日期：2024-07-03
基金项目：河南省烟草公司三门峡市公司资助项目(编号：2024411200200017X)。
作者简介：邓奕龙(1998—)，男，福建三明人，硕士研究生，主要从事烟草调制与加工研究。E-mail：dyl19980321@gmail.com。
通信作者：常剑波，博士，农艺师，主要从事烟叶生产管理研究。E-mail：smxjszx@126.com。
更新日期/Last Update: 2025-08-05