CAJ | 학술논문

以K326中部叶为试验材料，研究了关键温度点不同稳温时间对烤后烟叶品质的影响。结果表明，干球温度38℃、42℃、47℃时分别稳温32 h、10 h、20 h，可使烘烤过程干物质消耗减少，烤后烟叶色度更强，内含物中总植物碱含量降低、钾离子含量提高，同时烤后烟叶香味风格有所提升、香气质较好。变黄后期和定色前期分别稳温14 h、16 h不利于烟叶品质的形成。
이K326중부협위시험재료，연구료관건온도점불동은온시간대고후연협품질적영향。결과표명，간구온도38℃、42℃、47℃시분별은온32 h、10 h、20 h，가사홍고과정간물질소모감소，고후연협색도경강，내함물중총식물감함량강저、갑리자함량제고，동시고후연협향미풍격유소제승、향기질교호。변황후기화정색전기분별은온14 h、16 h불리우연협품질적형성。
The middle leaf of tobacco cultivar K 326 w as used to probe influence of different stabilization time of key temperatures on tobaccoqualityduringbulkcuring.Theresultsshowedthatthestabletimeatkeytemperatures38℃,42℃,47℃were32h,10h,20h,thedry matter consume w ere reduced, and it show ed stronger color, low er nicotine, higher potassiumion content, better fragrance style and aroma quality.The stable time atlateryellow ing stage and earlierstage offixing colorw ere 14h,16h may lead to w orse flue-cured tobacco quality.