烤烟成熟过程中部分酶活性及碳水化合物变化规律研究

通过对烤烟成熟过程中转化酶和淀粉酶活性,以及碳水化物的变化规律进行研究,为优质烤烟的生产中烟叶采收成熟度以及采收时间的把握提供依据。结果表明,在成熟过程中,中上部烟叶转化酶活性呈现先升高再降低的趋势,淀粉酶活性表现为双峰曲线,在上部叶中表现更为明显,碳水化合物含量整体表现为先升高再降低的趋势,但上部叶中糖含量在移栽100 d后又略有回升。在叶片达到生理成熟之前,碳水化合物含量的增加主要来自烟株体内光合产物的积累,淀粉的积累大于降解,达到生理成熟时碳水化合物的积累和降解达到动态平衡状态,淀粉含量最高,之后进入工艺成熟,淀粉含量开始降低,糖含量略有回升。中上部烟叶分别在移栽后85 d和110 d,达到生理成熟,之后分别在移栽后90 d和115 d达到工艺成熟。

Study on enzyme and carbohydrate activities in flue-cured tobacco during maturing stage

Activities of invertase, amylase and carbohydrate during maturity in flue-cured tobacco were studied to provide assurance of the maturity and harvesting time for good quality flue-cured tobacco leaf. Results showed that during middle and upper leaves maturity, activity of invertase increased initially and then decreased, and activity of amylase was manifested as bimodal curve, especially in upper leaves. At unitary level, content of carbohydrate increased initially and then decreased, but sugar content increased slightly after being transplanted for 100 days. Before physiological maturity period, the increasing of carbohydrate content was mainly due to the accumulation of photosynthate in tobacco plant, and accumulation of starch was more than consumption. At physiological maturity, the accumulation and consumption of carbohydrate content kept a dynamic balance, and starch content reached maximum. After tobacco entered technical maturity, starch content decreased but sugar content increased slightly. The middle leaves and upper leaves reached physiological maturity period after 85 days and 110 days of transplant, respectively, and reached technical maturity after 90 days and 115 days, respectively.