Study on curing characteristics and technology for middle leaves of new flue-cured tobacco variety Yunongxiang 201

doi:10.16178/j.issn.0528-9017.20230917

Abstract

Abstract:

The new flue-cured tobacco variety Yunongxiang 201 is a mutant of Zhongyan 100. In order to explore the suitable curing technology for the middle leaves of Yunongxiang 201, using Zhongyan 100 as control, the characteristics of yellowing, browning, water loss, chlorophyll degradation, polyphenol oxidase activity(PPO) changes, amylase activity changes were studied by using dark chamber and electric-heated flue-curing barn. The complete yellowing time of Yunongxiang 201 was 48 h, and the browning degree was still less than 30% after 168 h of dark chamber treatment, and the yellowing and browning characteristics were better. The equilibrium of water loss was 1.10, and the degradation rate of chlorophyll was 1.30%·h^-1 at 72 h, and the degradation amount was 93.68%, indicating good degradation characteristics. The average activity of polyphenol oxidase was 0.29 U, and the roasting tolerance was good. The amylase activity of Yunongxiang 201 was higher than that of Zhongyan 100. The basic characteristics, appearance quality and sensory quality of flue-cured leaves of Yunongxiang 210 after curing were better than those of Zhongyan 100. It is generally believed that the smoke in the middle part of Yunongxiang 201 has good roasting ability and good roasting resistance. Compared with Zhongyan 100, the yellowing time was reduced by about 6 h, and the color fixing time was reduced by about 4 h.

Key words: Yunongxiang 201, yellowing, dehydration, polyphenol oxidase, curing technology

CLC Number:

S572

LI Xuejun, LI Jianhua, GUO Jing, SUN Huan, MENG Zhiyong, SUN Jiping, LI Fangfang, LI Xuhui, ZU Huanxin, HOU Yong, GENG Shengna. Study on curing characteristics and technology for middle leaves of new flue-cured tobacco variety Yunongxiang 201[J]. Journal of Zhejiang Agricultural Sciences, 2024, 65(11): 2710-2716.

Figures/Tables 10

References 30

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品种	水分含量/%							失水均衡性
品种	0 h	24 h	48 h	72 h	96 h	120 h	144 h	失水均衡性
豫浓香201	84.72 a	78.53 b	71.53 b	65.54 b	59.98 b	10.80 a	8.12 a	1.10 a
中烟100	83.09 a	83.00 a	77.71 a	75.19 a	62.16 a	11.77 a	6.80 a	1.06 a

品种	水分含量/%							失水均衡性
品种	0 h	24 h	48 h	72 h	96 h	120 h	144 h	失水均衡性
豫浓香201	84.72 a	78.53 b	71.53 b	65.54 b	59.98 b	10.80 a	8.12 a	1.10 a
中烟100	83.09 a	83.00 a	77.71 a	75.19 a	62.16 a	11.77 a	6.80 a	1.06 a

品种	烘烤过程中叶绿素含量/(mg·g^-1)
品种	0 h	24 h	48 h	72 h	96 h	120 h	144 h	24 h	48 h	72 h
豫浓香201	3.64	0.92	0.25	0.23	0.22	0.19	0.08	3.11	1.95	1.30
中烟100	4.66	1.52	0.65	0.28	0.28	0.20	0.17	2.81	1.79	1.31

品种	烘烤过程中叶绿素含量/(mg·g^-1)
品种	0 h	24 h	48 h	72 h	96 h	120 h	144 h	24 h	48 h	72 h
豫浓香201	3.64	0.92	0.25	0.23	0.22	0.19	0.08	3.11	1.95	1.30
中烟100	4.66	1.52	0.65	0.28	0.28	0.20	0.17	2.81	1.79	1.31

品种	烤前叶长/ cm	烤前叶宽/ cm	烤前单叶重/g	烤后叶长/ cm	烤后叶宽/ cm	烤后单叶重/g	长度收缩率/%	宽度收缩率/%	鲜干比
豫浓香201	79.33 a	42.42 a	119.23 a	70.89 a	35.60 a	23.76 a	10.64 a	16.08 b	5.02 a
中烟100	71.00 b	41.98 a	98.90 b	63.94 b	33.87 a	17.91 b	10.02 a	19.32 a	5.52 a