摘要
烤烟烘烤时的温湿度对叶片组织细胞内的生化反应速度及其方向有着直接决定性作用,最终对烤烟的烘烤品质产生影响。就烘烤温湿度对叶组织内的酶、烤烟评吸质量、烟叶主要化学成分和烤烟成色方面的影响进行了综述,并对以后的研究方向进行了探讨,可为优化烤烟烘烤工艺提供参考。
Temperature and humidity during flue curing process directly determined the speed and direction of biochemical reactions in the leaf tissue cells, and it ultimately affected flue-curing quality. The effects of temperature and humidity on enzyme in the leaf tissue, smoking quality of flue-cured tobacco, main chemical compositions in the leaf, flue-cured tobacco color were reviewed and future research focus were also discussed. This paper could provide a reference for the optimization of the flue-curing technology of the flue-cured tobacco.
出处
《农业灾害研究》
2013年第9期60-63,共4页
Journal of Agricultural Catastrophology
基金
基金项目:云烟-12型烤房研究与推广应用
关键词
温湿度
烤烟
烘烤
品质
Temperature and humidity
Flue-cured tobacco
Flue-curing
Quality
