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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (5): 251-253.

所属专题： 烟草种植与生产

• 资源 环境 生态 土壤 气象 • 上一篇    下一篇

微生物菌株对烤烟上部叶品质的影响

高文霞1,王峰吉1,廖飞2,郑金贵1   

  • 收稿日期:2009-10-13 修回日期:2009-11-17 出版日期:2010-03-05 发布日期:2010-03-05
  • 基金资助:

    烤烟类胡萝卜素香气前体物质的研究

Effects of Microbe strains on quality of upper leaves of flue-cured tobacco

  • Received:2009-10-13 Revised:2009-11-17 Online:2010-03-05 Published:2010-03-05

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摘要：

摘要：试验以福建主栽烤烟品种K326为材料，采用单因素随机区组设计，利用从烤烟叶面分离出的微生物菌株，在烟株生长后期喷施到烟株叶片上，研究不同微生物菌株对烤烟上部叶品质的影响，试验结果表明：各微生物菌株处理上部烟叶后，可以适当增加烟叶的总糖和还原糖含量，适当减少烟叶烟碱含量，使烟叶化学成分更趋于协调。其中喷施YX21、YX12菌株的原烟，化学成分更协调；原烟经评吸鉴定，香气质提高，刺激性减少，余味变舒适，评吸总得分较高。

关键词: 农村基本经营制度, 农村基本经营制度, 统分经营, 农业标准化

Abstract:

Abstract: The experiment was conducted to study effects of spraying different microbe strains by using randomized block design on quality of flue-cured K326, which is the major flue-cured tobacco variety in Fujian. The results indicated that YX21、YX12 can change the chemical components 0f tobacco, increase the contents of soluble sugar and decrease the contents of nicotine , And the smoking quality of the flue-cured tobacco leaves treated was much better than the control.