This paper studied the effects of different picking methods on the flavor quality of upper leaf.The results showed that the method of concentrated picking upper leaf and harvesting with stalk together was superior to commonly used picking method in flavor quality, and the treatment of harvesting with stalk at 68 d after topping was the best.Compared with the CK,the total volatile aroma compounds content of the treatment increased remarkably, and in it the content of neophytadiene, products degraded by carotenoid, products degraded by cembrane and products of aromatic amino acid metabolism enhanced in different degree,but products of maillard reaction were lower than that of CK,and the cured leaf of the treatment was orange-colored,open in leaf structure,rich in oil,strong in color intensity, and the chemical composition contents were proper and decrease starch and protein content,and itcs equilibrium moisture content,density of leaf fabric,and filling value were relatively suitable,and economic results increase obviously.It indicated that the method of picking upper leaves with stalk could increase obviously the intrinsic quality and volatile aroma content of upper leaves.
DAI Li
,
HUANG Yong-cheng
,
TONG Xu-hua
,
NIU Zhi-xin
,
LIU Xia
,
GONG Chang-rong
. Effects of Different Picking Methods on Flavor Quality of Upper Leaf in Flue-cured Tobacco[J]. Acta Agriculturae Boreali-Sinica, 2009
, 24(2)
: 158
-163
.
DOI: 10.7668/hbnxb.2009.02.033
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