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.