不同打顶方式对烤烟上部叶烘烤特性的影响
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摘要
为了探讨不同打顶方式对烤烟上部叶烘烤特性的影响,采用暗箱试验方式测试了K326常规打顶(CK)、折顶(Z)和套袋免打顶(D)上部不同叶位烟叶SPAD值、颜色参数的变化和烟叶变褐程度。结果表明:随着暗箱测试的进行,不同打顶方式K326上部叶的SPAD值逐渐减小,且不同叶位烟叶SPAD值的基本趋势是倒1叶>倒3叶>倒5叶;在0～72 h,D处理烟叶的SPAD值一般大于CK和Z处理的;在120 h,CK对照烟叶的SPAD值显著大于Z处理和D处理的;在暗箱测试过程中,D处理烟叶的成熟衰老程度较低,颜色较深,变黄速度慢,褐变程度低。总之,常规打顶和折顶处理烟叶的易烤性较好,耐烤性较差,而套袋免打顶处理烟叶的易烤性略差,耐烤性较好。
In order to illuminate the influence of different topping measures on the curing characteristics of K326 upper leaves at different positions, the changes of SPAD value and color parameters under conventional topping(CK), broken topping(Z) and bagging tip(D) in the black box testing and the browning degree after testing were studied. The results showed that the SPAD value of K326 upper leaves decreased gradually in black box testing, the SPAD value at the first leaf position was larger than that at the third leaf position, and the SPAD value at the third leaf position was larger than that at the fifth leaf position(from the top of the plant to the bottom). Generally speaking, D treatment had a larger SPAD value of tobacco leaf than CK and Z treatment during 0～72 h in the black box testing. However, CK treatment had a larger SPAD value than Z and D treatment at 120 h. As for color parameters and browning degree of leaf appearance, D treatment had a lower degree of maturity and senescence, deep green color, slower yellowing and lower browning degree. In a word, the tobacco leaves in CK and Z treatment had an easier curing potential, while those in D treatment had a less easy curing potential; the tobacco leaves in D treatment had a more endurable curing potential, while those in CK and Z treatment had a less endurable curing potential.
In order to illuminate the influence of different topping measures on the curing characteristics of K326 upper leaves at different positions, the changes of SPAD value and color parameters under conventional topping(CK), broken topping(Z) and bagging tip(D) in the black box testing and the browning degree after testing were studied. The results showed that the SPAD value of K326 upper leaves decreased gradually in black box testing, the SPAD value at the first leaf position was larger than that at the third leaf position, and the SPAD value at the third leaf position was larger than that at the fifth leaf position(from the top of the plant to the bottom). Generally speaking, D treatment had a larger SPAD value of tobacco leaf than CK and Z treatment during 0～72 h in the black box testing. However, CK treatment had a larger SPAD value than Z and D treatment at 120 h. As for color parameters and browning degree of leaf appearance, D treatment had a lower degree of maturity and senescence, deep green color, slower yellowing and lower browning degree. In a word, the tobacco leaves in CK and Z treatment had an easier curing potential, while those in D treatment had a less easy curing potential; the tobacco leaves in D treatment had a more endurable curing potential, while those in CK and Z treatment had a less endurable curing potential.
引文
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[13] 曾建墩,姚恒,李天福,等.烤烟叶片叶绿素含量的测定及其与SPAD值的关系[J].分子植物育种,2009,7(1):56-62.
[14] 武圣江,谢已书,罗勇,等.一种烤烟烘烤过程中烟叶变黄程度的检测方法[P].中国专利:201310196080.8,2013-05-24.
[15] 武圣江,甘家洪,张琳鋆,等.贵州烤烟上部叶烘烤特性研究[J].云南农业大学学报,2015,30(3):433-439.
[16] 武圣江,周义和,宋朝鹏,等.密集烘烤过程中烤烟上部叶质地和色度变化研究[J].中国烟草学报,2010,16(5):72-77.
[17] Chen J,Funnell K A,Lewis D H,et al.Relationship between changes in colour and pigment content during the regreening of Zantedeschia ‘Best Gold’[J].Postharvest Biology and Technology,2012,67:124-129.
[18] 武圣江,谢已书,涂永高,等.烤烟烘烤变黄期烟叶变黄程度及烘烤进程的判断方法[P].中国专利:201310451439.1,2013-09-29.
[2] 藤田茂隆,田岛智之.烤烟易烤性的遗传及香吃味[J].中国烟草科学,1984(3):45-48.
[3] 倪超.烤烟烘烤特性的遗传研究[D].北京:中国农业科学院,2010.
[4] 王传义.不同烤烟品种烘烤特性研究[D].北京:中国农业科学院,2008.
[5] 刘常容,孟剑君.不同打顶时间对烤烟K326烟叶产量和品质的影响[J].江苏农业科学,2006(3):155-156.
[6] 邹炎,苏以容.打顶及施用生理调节剂对烤烟主要化学成分的影响[J].中国烟草科学,2008,29(2):1-4.
[7] 余志虹,陈建军,林锐锋,等.不同打顶方式对烤烟农艺性状及上部叶可用性的影响[J].华南农业大学学报,2012(4):429-433.
[8] 钟权.不同栽培措施对K326上部烟叶产质量影响的研究[D].长沙:湖南农业大学,2010.
[9] Ali A M,Thind H S,Sharma S,et al.Prediction of dry direct-seeded rice yields using chlorophyll meter,leaf color chart and GreenSeeker optical sensor in northwestern India [J].Field Crops Research,2014(161):11-15.
[10] Fu X Y,Mo W P,Zhang J Y,et al.Shoot growth pattern and quantifying flush maturity with SPAD value in litchi (Litchi chinensis Sonn.) [J].Scientia Horticulturae,2014(174):29-35.
[11] 武圣江,张长云,郭亮,等.贵州烤烟色素含量和颜色值随生育期的变化及其相关性[J].中国烟草科学,2014,35(4):64-69.
[12] Avaro M R A,Pan Z,Yoshida T,et al.Two alternative methods to predict amylose content of rice grain by using Tristimulus CIE Lab Values and developing a specific color board of starch-iodine complex solution [J].Plant Production Science,2011,14(2):164-168.
[13] 曾建墩,姚恒,李天福,等.烤烟叶片叶绿素含量的测定及其与SPAD值的关系[J].分子植物育种,2009,7(1):56-62.
[14] 武圣江,谢已书,罗勇,等.一种烤烟烘烤过程中烟叶变黄程度的检测方法[P].中国专利:201310196080.8,2013-05-24.
[15] 武圣江,甘家洪,张琳鋆,等.贵州烤烟上部叶烘烤特性研究[J].云南农业大学学报,2015,30(3):433-439.
[16] 武圣江,周义和,宋朝鹏,等.密集烘烤过程中烤烟上部叶质地和色度变化研究[J].中国烟草学报,2010,16(5):72-77.
[17] Chen J,Funnell K A,Lewis D H,et al.Relationship between changes in colour and pigment content during the regreening of Zantedeschia ‘Best Gold’[J].Postharvest Biology and Technology,2012,67:124-129.
[18] 武圣江,谢已书,涂永高,等.烤烟烘烤变黄期烟叶变黄程度及烘烤进程的判断方法[P].中国专利:201310451439.1,2013-09-29.