摘要
为提高烟叶的产量及质量,以K326烤烟品种为试验材料,在泸西烟区进行不同打顶时期和有效留叶数试验,研究不同打顶时期、有效留叶数对烤烟农艺性状、经济性状及烤后烟叶质量的影响。结果表明:有效留叶数相同时,随着打顶时间的推迟,烤烟的株高和茎围增大,最大叶长和最大叶宽逐渐减小,产量和产值先升后降,糖含量及化学成分协调性得分、感官评吸指数和得分呈现先增后降的趋势;打顶时间一致时,随着有效留叶数的增加,烤烟的株高增大,茎围、最大叶长和最大叶宽减小,产量增加但产值略有下降,糖含量增加,总氮、烟碱和钾离子含量降低,化学成分协调性和感官评吸质量变化规律不明显。K326品种烤烟选择初花打顶、有效留叶数18片处理的上等烟比例、均价和产值最高,烤后烟叶化学成分较协调,吸食品质较佳。
Using tobacco variety of K326 as the test material, the effects of different topping stage and effective remained leaves on the agronomic characters, economic characters and quality of flue-cured tobacco were studied, under the ecological conditions in Luxi County, to enhance yield and quality of flue- cured tobacco. Results： When the effective remained leaves was the same, as the topping stage delayed, plant height and stem girth increased, length and width of maximum leaf decreased, yield and output value rose first and fell later, sugar content, scores of chemical composition harmony, index and scores of sensory taste increased first and decreased afterwards. When the topping stage was the same, with the increase of the effective remained leaves, plant height increased, stem girth, maximum leaf length and maximum leaf width decreased, yield increased, but output value decreased slightly, the sugar content rose, total nitrogen, nicotine and K＋ fell, chemical composition harmony and sensory taste scores did not change significantly. In a word, when topping at early flowering stage and remaining 18 leaves, the comprehensive effects of K326 was the best, upper grade proportion of tobacco, average price and output value was the highest, tobacco chemical composition was comparatively harmonious and sensory taste scores were better.
出处
《贵州农业科学》
CAS
2017年第1期39-43,共5页
Guizhou Agricultural Sciences
基金
上海烟草集团有限责任公司科技项目"中华品牌泸西基地烟叶品质分析及安全性控制技术研究"(SZBCW201500770)
关键词
烤烟
打顶时期
有效留叶数
农艺性状
经济性状
烟叶质量
flue-cured tobacco
topping period
effective remained leaves
agronomic characters
economic characters
tobacco quality
