3种主流烘烤工艺对原烟质量的影响（英文版）.pdfVIP

Agricultural Science Technology, 2014, 15(5): 831-834, 857 Copyright 訫 2014, Information Institute of HAAS. All rights reserved Storage and Processing Effects of Three Major Tobacco Curing Techniques on Raw Tobaccos 1 鄢 2 3 2 2 2 Guomin CUI , Bojun WANG , Yigui LUO , Anding XU , Yiyin CHEN , Chao YANG 1. Tobacco Research Institute of Yunnan Academy of Agriculture, Kunming 650021, China; 2. Chongqing Tobacco Science Research Institute, Beibei 400715, China; 3. Yunnan Agricultural University, Kunming 650201, China Abstract [Objective] The aim was to compare effects of three curing techniques 3 种主流烘烤工艺对原烟质量 (Chinese tobacco curing鄄method for improving tobacco quality and fragrance, Chi鄄 的影响 nese (three鄄phase) tobacco curing technique, and Zimbabwe tobacco curing tech鄄 nique) on quality of tobacco and to select optimal curing method. [Method] In Peng鄄 崔国民 1*，汪伯军 2 ，罗以贵 3，许安定 2，陈益银 2， shui county in Chongqing, tobacco variety K326 was chosen as test materials to 杨 超 2 （1.云 南省 烟 草 农 业 科 学 研 究 院 ，云 conduct tobacco curing tests as per three techniques to analyze key components of 南昆明 650021 ；2.重庆烟 草科 学研 究所 ，重庆 raw tobacco, grade quality and evaluation quality. [Result] The content of starch in tobacco was reduced by Chinese tobacco curing鄄method for improving tobacco 北 碚区 400715 ；3. 云南 农业 大学 ， 云 南 昆 明 quality and fragrance, and the ratio of middle and high quality grade tobaccos im鄄 650201） proved by 1.8%-7.95%; average price increased by 1.64-3.21 yuan/kg; evaluation [ ]