摘要
以NK4、S2007、豫烟5号、豫烟6号、8342、8302、NC89、红花大金元、Y041和云烟87等10个烤烟品种为材料,研究了不同品种烤烟打顶时以及打顶后10、20、30、40d硝酸还原酶(nitrate reductase,NR)、转化酶(invertase,Inv)、α-淀粉酶(amylase,AM)活性的变化和烤后烟叶化学成分的协调性.结果表明:1)成熟前期豫烟5号和NK4的NR和Inv活性较高,烟株碳水化合物的积累较强,其后持续减弱;成熟后期豫烟6号和NK4的AM活性较高,使得碳水化合物的代谢强度减弱缓慢,有利于烟叶充分成熟;2)豫烟5号和NK4各化学成分的含量均在最适范围内,化学成分协调,内在品质较突出.因此,豫烟5号和NK4较宜在南阳烟区种植.
Using ten flue-cured tobacco cultivars, namely NK4, S2007, Yu5, Yu6, 8342, 8302, NC89, Honghuadajinyuan, Y041, Yun 87 and so on, as material, activity changes of nitrate reductase （NR）, invertase （Inv）, α-amylase（AM） and coordination of chemical constituents in different varieties of flued-cured tobacco when topping and 10, 20, 30, 40 d after topping were studied. The results showed that： 1） Activity of NR and Inv and accumulation of carbohydrates in tobacco plants of Yu5 and NK4 was higher in early maturity stage, followed by continued decreasing. AM activity of Yu6 and NK4 in late maturity stage was higher, making a slow reduction of carbohydrate metabolism intensity,which was conducive to fully mature leaf. 2） Amount of various chemical components of Yu5 and NK4 were in optimal range, with chemical composition in coordination, internal quality prominent. So NK4 and Yu5 planted in Nanyang were more suitable to be cultivated in Nangang tobacco-growing areas.
出处
《湖南农业大学学报（自然科学版）》
CAS
CSCD
北大核心
2010年第2期155-159,共5页
Journal of Hunan Agricultural University(Natural Sciences)
基金
国家烟草专卖局重大科技攻关项目(110200401004)
关键词
烤烟
硝酸还原酶
转化酶
Α-淀粉酶
化学成分
南阳
tobacco
nitrate reductase
invertase
α-amylase
chemical composition
Nanyang
