烘烤过程中湿度条件对烤烟生理指标及烤后质量的影响

对不同湿度条件下烤烟烘烤过程中主要生理生化特性进行了研究,结果表明,烘烤前48h,低湿处理淀粉酶活性较高,淀粉降解快,之后,则以高湿处理淀粉酶活性较高,淀粉降解快,最后淀粉残留量最低;多酚氧化酶(PPO)在烘烤48h以前,低湿处理其活性最低,中湿处理次之,高湿处理最高,72h之后,低湿处理的PPO活性最高;高湿条件下有助于降低膜脂过氧化水平;各湿度处理对叶绿素降解影响不太明显。高湿处理利于还原糖的提高和淀粉的降低,且调节烟碱、总氮和蛋白质含量到适宜的范围内,但高湿处理评吸质量相对较差;以低湿处理评吸质量相对最好;中湿处理的外观质量和经济性状表现最优。

Effects of Different Humidity during Curing on Physiological Traits and Quality of Flue-cured Tobacco Leaves

The physiological and biochemical traits of flue-cured tobacco leaves under different humidity during curing were studied.The results showed that the higher amylase activity with faster degradation of starch was found in the low humidity treatment in the first 48 hours of curing,subsequently in the high humidity treatment,with the lowest starch content ultimately.The activity of PPO was the lowest in the low humidity treatment followed by the mid-humidity and high humidity subsequently in the first 48 hours of curing,whereas reached the peak level after 72 hours of curing.The decreased membrane lipid peroxidation was observed in the high humidity treatment,and no evident degradation of chlorophyll appeared in all treatments.The high humidity treatment was favorable for balance of chemical components,yet with relatively poor sensory quality.The most favorable sensory quality was found in low humidity treatment,while the best appearance quality and economic character were observed in mid-humidity treatment.