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中国农学通报

中国农学通报 ›› 2011, Vol. 27 ›› Issue (19): 105-109.

所属专题： 烟草种植与生产

• 林学 园艺 园林 • 上一篇    下一篇

调亏灌溉对成熟期烤烟中性致香物质的影响

王可 刘静静 刘强 张国英 刘国顺 张春华 丁美容 李丹   

  • 收稿日期:2010-12-19 修回日期:2011-06-04 出版日期:2011-08-05 发布日期:2011-08-05

Effects of Water Deficit at Maturing Stage on Neutral Aroma Constituents of Flue-cured Tobacco

  • Received:2010-12-19 Revised:2011-06-04 Online:2011-08-05 Published:2011-08-05

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摘要：

为研究调亏灌溉对成熟期烤烟中性致香物质的影响，采用盆栽，在成熟期将土壤相对含水率控制在(40±5)%、(60±5)%、(70±5)%、(80±5)%，测定烤烟中性致香物质含量，为指导大面积烤烟生产提供依据。结果表明：（1）当土壤相对含水率为(40±5)%时，‘云烟97’各类致香物质总量均最低；（2）当土壤相对含水率为(60±5)%时，‘云烟97’各类致香物质总量均最高；（3）不同土壤水分对‘云烟97’单一致香物质的影响不一致；（4）烤烟成熟期(60±5)%的水分条件有利于各类中性香气物质的形成。

关键词: 表达, 表达

Abstract:

A pot experiment was conducted to study effects of different soil water moisture on neutral aroma constituents of flue-cured tobacco at maturing stage. The soil moistures were controlled at (40±5)%, (60±5)%, (70±5)% or (80±5)%. The results indicated that at the soil water level of (40±5)%, the total amount of kinds of aroma constituents of ‘Yunyan 97’ were the lowest. At the soil water level of (60±5)%, the total amount of kinds of aroma constituents of ‘Yunyan 97’ were the highest. The effects of different soil water moisture on some neutral aroma constituent of ‘Yunyan 97’ were not the same. The soil water level of (60±5)% was benefit to the neutral aroma constituents at maturing stage.