Crops ›› 2016, Vol. 32 ›› Issue (5): 135-140.doi: 10.16035/j.issn.1001-7283.2016.05.023

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Effects of Different Optimized Leaf Structures on Tobacco Quality and Aroma Components of Upper Leaves on Hongda Variety

Li Wei1,Zhang Jing1,Liu Hao1,Yan Hui2,Wang Chao1   

  1. 1 Hongyun Honghe Tobacco(Group) Co.,Ltd.,Kunming 650231,Yunnan,China
    2 Institute of Agricultural Environment and Resources,Yunnan Academy of Agricultural Sciences,Kunming 650205,Yunnan,China
  • Received:2016-05-24 Revised:2016-08-24 Online:2016-10-15 Published:2018-08-26
  • Contact: Chao Wang

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Abstract:

To improve the cultivation techniques of Hongda varieties in Yunnan Baoshan area, effects of different tobacco leaves structure optimization methods on economic characters, chemical composition, appearance quality, sensory taste, aroma components of upper leaves were studied. The results showed that the yield and the output value decreased in each processing after tobacco leaves structure was optimized, the fine tobacco ratio in treatment C remove lower 2, upper 2, kept 18 leaves at topping increased the most of up 4.17%, the minimum value of the difference with the control for 528 Yuan/hm 2. The treatment D significantly improved the scores of chemical composition and appearance quality in upper leaves. The scores of sensory quality in processing C were the highest, as to 78.899, significantly different with the control. The aroma and flavor constituents increased compared to the control in all tobacco leaves structure optimization methods. The total content of aroma components was the highest, up to 637.39μg/g, an increase of 60.09% compared with the control. Total aroma components accounted for the largest proportion, reaching 82.56%. The content was the highest, up to 526.25μg/g, the content of 8 products degraded by carotenoid such as β-damascenone, β-ionone and megastigmatrienone, maillard reaction products, products degraded by phenylalanine, cembranoids were the highest by removing lower 2, upper 2, and kept 18 leaves at topping. Therefore, it can improve the content of aroma components and the industrial use of Hongda variety by removing lower 2, upper 2, and kept 18 leaves at topping.

Key words: Optimized leaf structures, Hongda, Upper leaves, Quality, Aroma components

Table 1

Optimized leaf structures in plot tests"

处理Treatments 处理方法Processing method
A(CK)
 封顶后不打叶,留22片叶Do not remove and keep 22 leaves after topping
B
 封顶时下打2叶、上打1叶,留19片叶Remove lower 2,upper 1,keep 19 leaves at topping
C
 封顶时下打2叶、上打2叶,留18片叶Remove lower 2,upper 2,keep 18 leaves at topping
D

 封顶后10天下打2叶、采烤期上打1叶,留19片叶Remove lower 2 after topping 10 days,upper 1 at harvesting period,keep 19 leaves
E

 封顶后10天下打2叶、采烤期上打2叶,留18片叶Remove lower 2 after topping 10 days,upper 2 at harvesting period,keep 18 leaves

Table 2

Comparison of economic characters in different treatments"

处理Treatments 产量Yield (kg/hm2) 产值Output value (元//hm2) 均价Average price(元/kg) 上等烟比例Fine tobacco ratio(%)
A 2 115.667a 59 948.133a 28.333c 39.467d
B 1 925.000b 55 338.167b 30.033b 40.800cd
C 1 838.333c 59 420.000a 30.867a 43.633a
D 1 931.667b 58 011.000ab 30.100ab 41.667bc
E 1 813.333c 55 615.667b 30.667ab 43.200ab

Table 3

Comparison of tobacco chemical evaluating in different treatments"

处理
Treatments		 还原糖
Reducing sugar		 总氮
Total N		 烟碱
Nicotine		 淀粉
Starch		 钾
Total K		 糖碱比
Reducing sugar/Nicotine		 氮碱比
Total N/Nicotine		 钾氯比
K/CL		 总分
Total score
A 13.802a 7.410a 17.000a 4.356a 7.243b 24.458a 8.955b 9.000a 92.224c
B 13.601a 8.940a 17.000a 4.321b 7.477ab 25.000a 9.202b 9.000a 94.532b
C 13.496a 8.340a 17.000a 4.279b 7.584a 24.625a 9.304b 8.994a 93.623b
D 13.809a 8.970a 17.000a 4.317ab 7.680a 25.000a 10.123a 8.946a 95.844a
E 13.718a 8.760a 17.000a 4.226c 7.760a 24.875a 8.948b 9.000a 94.286b

Table 4

Comparison of tobacco appearance quality evaluating in different treatments"

处理Treatments 成熟度Maturity 颜色Color 油分Oil 色度Color intensity 叶片结构Leaf structure 身份Body 总分Total score
A 14.167bc 7.167bc 13.700a 10.267a 10.500a 11.133c 73.933b
B 14.200abc 7.267ab 13.633a 10.233a 10.567a 11.133c 74.133ab
C 14.267ab 7.133c 13.733a 10.300a 10.567a 11.200bc 74.100ab
D 14.300a 7.267ab 13.667a 10.300a 10.533a 11.267ab 74.333a
E 14.133c 7.333a 13.633a 10.300a 10.567a 11.333a 74.300a

Table 5

Comparison of tobacco sensory taste evaluating in different treatments"

处理
Treatments		 愉悦性
Cheerfulness		 丰富性
Richness		 透发性
Permeability		 香气量
Amount of aroma		 细腻度
Smoothness		 甜度
Sweetness		 绵延性
Continuity
A 6.167a 5.500a 6.167a 5.500a 6.167a 5.6667b 6.167a
B 6.167a 6.167a 6.500a 6.167a 6.000a 6.167ab 5.667a
C 6.600a 6.000a 6.667a 6.167a 6.167a 6.167ab 6.333a
D 6.167a 6.167a 6.667a 5.833a 5.833a 6.167ab 6.167a
E 6.167a 6.167a 6.167a 6.000a 6.167a 6.333a 6.000a
处理
Treatments		 成团性
Conglobeation		 柔和性
Softness		 浓度
Concentration		 杂气
Miscellaneous gases		 刺激
Irritation		 余味
After taste		 总分
Total score
A 5.833a 5.833ab 6.000cd 6.167ab 6.000a 5.667a 76.833b
B 6.000a 5.333b 5.833d 6.167ab 6.000a 6.000a 78.167ab
C 6.167a 6.167a 6.333bc 6.333a 6.167a 6.333a 81.600a
D 6.000a 5.833ab 6.667ab 5.500b 6.000a 6.167a 79.167ab
E 6.000a 5.833ab 6.833a 6.000ab 5.667a 5.667a 79.000ab

Fig.1

The content of neophytadiene differences between treatments"

Table 6

Comparison of products degraded by carotenoid with optimization of leaf structure μg/g"

中性致香物质Neutral aroma components A B C D E
6-甲基-5-庚烯-2-酮6-Methyl-5-hepten-2-one 0.61 0.69 1.41 0.47 0.85
芳樟醇Linalool 0.43 0.45 0.42 0.69 0.36
β-大马酮β-Damascenone 12.18 14.32 17.21 15.23 16.45
香叶基丙酮Geranylacetone 2.27 2.19 2.56 2.74 3.13
β-紫罗兰酮β-ionone 2.57 2.69 3.78 3.58 2.14
β-二氢紫罗兰酮Dihydro-β-ionone 1.82 2.15 2.80 2.36 1.95
二氢猕猴桃内酯Dihydroactinidiolide 1.56 2.67 2.45 2.85 2.01
巨豆三烯酮A Megastigmatrienone A 0.93 1.28 1.03 1.14 0.72
巨豆三烯酮B Megastigmatrienone B 1.54 1.81 2.87 1.05 1.74
巨豆三烯酮C Megastigmatrienone C 0.67 0.95 1.34 1.38 1.00
巨豆三烯酮D Megastigmatrienone D 2.27 3.70 4.75 3.84 4.21
三羟基-β-二氢大马酮3-Hydroxy-β-damascone 0.48 1.22 1.87 0.89 0.99
香叶基芳樟醇Geranyl linalool 4.01 8.09 5.19 7.26 3.21
氧化异佛尔酮Keto-isophorone 0.12 0.32 0.23 0.24 0.21
β-环柠檬醛β-Cyclocitral 0.23 0.35 0.34 0.32 0.27
螺岩兰草酮Solavetivone 0.89 1.03 1.47 1.22 1.21
总量Total content 32.57 43.91 49.74 45.24 40.44

Table 7

Comparison of maillard reaction products with optimization of leaf structure μg/g"

中性致香物质Neutral aroma components A B C D E
糠醛Furaldehyde 5.27 6.72 8.98 7.11 7.58
糠醇Furfural alcohol 0.96 1.07 1.47 0.96 1.04
乙酰基呋喃Acetyl furan 0.43 0.68 0.67 0.75 0.62
5-甲基-2-糠醛5-methyl-2-furaldehyd 0.14 0.11 0.23 0.15 0.14
3,4-二甲基-2,5-呋喃二酮3,4-Dimethyl-2,5-dimethylsilane 0.26 0.26 0.34 0.29 0.17
2-（2-戊烯基）呋喃2-（2-Pentenyl）furan 0.08 0.15 0.13 0.13 0.08
2-戊基呋喃2-Pentylfuran 0.37 0.39 0.42 0.42 0.32
2-乙酰基吡咯2-acetylpyrrole 0.09 0.03 0.11 0.13 0.09
总量Total content 7.60 9.41 12.35 9.93 10.04

Fig.2

Comparison of products degraded by phenylalanine with optimization of leaf structure"

Fig.3

Comparison of solanone content with optimization of leaf structure"

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