定色后期干球温度对烤后中部烟叶质量的影响

1、    定色后期干球温度对烤后中部烟叶质量的影响    管恩娜 杨波 张闯 张慢慢 许威 肖先仪 钟秋瓒 明瑞金摘要 为探讨赣南烟区密集烤房烟叶烘烤定色后期干球温度对烤后烟叶质量的影响，在湿球温度40 基础上，设置干球温度50、53、55 3个处理，对比烤后烟叶外观质量、颜色指标、化学成分、感官评吸及经济性状的变化。结果表明，随定色后期干球稳温温度的升高，烤后烟叶外观质量呈下降趋势，正面颜色略微变浅，差异不显著。正面亮度值l、正背面黄度值b和饱和度c、化学成分协调性评分、感官评吸得分、香韵得分以及经济性状均呈先升后降趋势，t2处理最大;色差值e呈先降后升

2、趋势，t2处理最小。定色后期适当提高干球稳温温度（53 ）能提升烟叶亮度和饱和度，显著缩小正反面色差，有利于彰显浓香型特色，促进化学成分协调，提升烟叶评吸质量，提高烟农经济效益。关键词 烤烟;烟叶质量;定色后期;干球温度中图分类号 ts 44  文献标识码 a文章编号 0517-6611（2021）18-0184-03doi：10.3969/j.issn.0517-6611.2021.18.045开放科学（资源服务）标识码（osid）：effect of dry-bulb temperature on quality of roasted middle tobacco leaves

3、at lately curing stageguan en-na1，yang bo2，zhang chuang1 et al （1.xingguo branch of canzhou tobacco company， xingguo， jiangxi 342400;2.ganxian branch of canzhou tobacco company，ganxian， jiangxi 341100）abstract in gannan tobcco area，in order to explore the effect of dry-bulb temperature on the qualit

4、y of roasted tobacco leaves at the lately curing stage in bulk curing barn，on the basis of wet-bulb temperature of 40 ，three treatments of dry-bulb temperature of 50，53 and 55 were set to compare the changes of appearance quality，color index，chemical composition，sensory evaluation and economic chara

5、cteristics of roasted tobacco leaves.the results showed that with the increase of dry-bulb temperature at the lately curing stage，the appearance quality of roasted tobacco leaves showed a downward trend，and the front color was slightly lighter，and the difference was not significant.some color indexe

6、s such as l，b，c，and coordination of chemical components， sensory evaluation， aroma， economic characteristics of roasted tobacco leaves all increased first and then decreased， and t2 treatment was the largest;e showed an opposite trend，and t2 treatment was the least.at the lately curing stage，properl

7、y increasing the temperature （53 ） of dry-bulb could improve the brightness and saturation of tobacco leaves，and significantly reduce the color difference between the front and the back，and be conducive to highlight the strong flavor characteristics，promote the coordination of chemical components，improve the quality of tobacco leaf evaluation，and improve the economic benefits of tobacco growers.key words roasted tobacco;tobacco quality;later curing stage;dry-bulb temperature基金項目 江