Abstract:

Different maturity flue-curing tobacco leaves including unripe, mature, ripe and overripe at different stalk positions were cured respectively by three curing technique. The three curing techniques were made by different yellowing, color-fixing temperature and humility conditions which were lower temperature and lower humidity, middle temperature and middle humidity, middle temperature and higher humidity. The starch content of tobacco leaves was determined. The results indicated that the starch content of fresh tobacco build up with the rise of leaf and decreased with the increase of degree of maturity. By the technique of lower temperature and lower humidity, it was not beneficial to decrease the starch content of tobacco leaves. By the technique of middle temperature and middle humidity, it was good for raising flue-curing quality after flue-cured of mature at middle position and ripe at upper position. The starch content of tobacco leaves decreased significantly. The starch content of tobacco leaves after-cured decreased substantially by the technique of middle temperature and higher humidity. The interaction existed between maturity, flue-curing technique and stalk positions.