摘要
为探讨留叶数对烤烟品质形成的影响,比较了广东南雄产区烤烟9601品种在4种留叶数(16、18、20、22片)处理时烟叶成熟期硝酸还原酶、淀粉酶活性动态变化及碳氮化合物积累的差异,并结合烤后烟叶化学成分及协调性进行了综合分析。结果表明,留叶数增多,烟叶成熟期中上部烟叶硝酸还原酶活性下降速率加快,淀粉酶活性峰值降低;上部叶硝酸还原酶活性下降时间晚,淀粉积累峰值出现也较晚。留叶18～20片,中上部烟叶化学成分含量及协调性更接近优质烟叶标准。
The activity of nitrogen reductase and amylase and the accumulation of carbon and nitrogen compounds in the middle and upper leaves in the tobacco variety of 9601 during the mature stage were compared and analyzed with the chemical compositions and their coordination of flue-cured tobacco to study the effects of leaf population on the quality formation in flue-cured tobacco. The results showed that during the mature stage, the higher the leaf population, the faster the decreasing rate of NRA in middle-leaves and upper-leaves, and the lower the peak value of the activity of amylase; the higher the leaf population, the later the decreasing of NRA in upper-leaves and peak of starch accumulation, and the later changing to carbon metabolism mainly from nitrogen metabolism mainly; the tobacco leaves were closer to the high quality standards when the leaf population was 18-20.
出处
《中国烟草科学》
CSCD
2012年第6期39-43,47,共6页
Chinese Tobacco Science
基金
广东省烟草公司科技计划项目"优质烤烟品质形成的生理机理及其调控研究"(粤烟科200403)
云南省烟草公司科技计划项目"北回归线火山灰土壤区域特色优质烟叶研究与开发"(2010YN25)
关键词
留叶数
烤烟
品质
酶活性
化学成分
leaf population
flue-cured tobacco
quality
activity of enzyme
chemical composition
