CAJ | 학술논문

　　以烤烟KRK26中部叶为材料，对津巴布韦工艺、三段式工艺、提质增香工艺3种烘烤过程中烟叶组织结构的变化进行了显微观察。结果表明：（1）3种烘烤工艺下，烤烟叶片上下表皮厚度变化较小，厚度、栅栏组织、海绵组织均逐渐收缩，但收缩的高峰期不同。（2）随烘烤时间的推移，烤烟中部叶片横切面在气孔部位均有明显形变表现，且均呈由闭到开再闭的变化。（3）提质增香工艺下，烘烤至84 h时，烤烟组织结构完整性比其他2种工艺好，此时的干球温度为(42±1)℃，湿球温度为(36±1)℃，干湿差为6~8℃。
　　이고연KRK26중부협위재료，대진파포위공예、삼단식공예、제질증향공예3충홍고과정중연협조직결구적변화진행료현미관찰。결과표명：（1）3충홍고공예하，고연협편상하표피후도변화교소，후도、책란조직、해면조직균축점수축，단수축적고봉기불동。（2）수홍고시간적추이，고연중부협편횡절면재기공부위균유명현형변표현，차균정유폐도개재폐적변화。（3）제질증향공예하，홍고지84 h시，고연조직결구완정성비기타2충공예호，차시적간구온도위(42±1)℃，습구온도위(36±1)℃，간습차위6~8℃。
The leaves tissue structure of flue-cured tobacco KRK26 were studied by microscopic observation with there curing techniques“Zimbabwe cured”,“three phase drying cured”and“quality and aroma cured”. The result showed that:(1) with the three kinds of curing techniques, the leaf thickness, palisade tissue, spongy tissue of the flue-cured tobacco were gradually shrink, and there were small changes in the thickness of the upper and lower epidermis, because of different curing techniques, the tissue structure shrinkage peak performance showed different characteristics: a contraction peak of leave thickness. (2) Under the different curing techniques, and with the curing time lengthening that stoma ports of all samples had the obvious deformation, and the changes from closed to opened and then closed again of the stomas of lower epiderm of the central leaves of flue-cured tobacco were observed. (3)“Quality and aroma cured”technique, at the cured 84 h, the integrity of leaves tissue structural was better than the other two cured techniques. Dry ball temperature was (42±1)℃, wet ball temperature was (36±1)℃, maintained dry wet ball temperature difference was 6-8℃.