打顶时间和留叶数对K326产质量的影响
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摘要
[目的]研究不同打顶时间和留叶数对K326产量和质量的影响,为优化K326栽培措施提供参考依据。[方法]通过田间试验,设9个不同打顶时间和留叶数处理,对烤烟农艺性状、经济性状、内在化学成分、外观质量、感官评吸质量进行分析。[结果]随着留叶数的增加,烟株株高、产量增加,叶面积、烟碱、总钾含量显著降低;产值、均价、上等烟比例以留叶数16片处理最好;初花期打顶,产量、产值、均价、上等烟比例、烟叶感官质量最高;总糖、还原糖含量以留叶数16片处理最高。[结论]综合农艺性状和经济性状分析显示,在皖南烟区,初花期打顶、留取16片有效叶有利于提高K326产质量。
[Objective] To study the effects of different topping time and remained leaf numbers on yield and quality of flue-cured tobacco K326, and to provide the reference basis for optimizing cultivation technique of K326. [Method] The field experiment were conducted to study effects of topping time and remained leaf numbers on agronomic characters, economic characters, chemical component, appearance quality and sensory quality evaluation of flue-cured tobacco K326.[Result] With the increase of remained leaf numbers, the plant height and yield were increased, but the leaf area, nicotine content, total potassium were decreased significantly. The best output value, average price, proportion of superior tobacco, total sugar content, reducing sugar content were obtained when 16 leaves remained. The best yield, output value, average price, proportion of superior tobacco, ensory quality evaluation were obtained when topping at early blooming period. [Conclusion]It can be infered that topping at early blooming period with 16 leaves remained can improve the yield and quality of K326 in tobacco producing area of southern Anhui.
[Objective] To study the effects of different topping time and remained leaf numbers on yield and quality of flue-cured tobacco K326, and to provide the reference basis for optimizing cultivation technique of K326. [Method] The field experiment were conducted to study effects of topping time and remained leaf numbers on agronomic characters, economic characters, chemical component, appearance quality and sensory quality evaluation of flue-cured tobacco K326.[Result] With the increase of remained leaf numbers, the plant height and yield were increased, but the leaf area, nicotine content, total potassium were decreased significantly. The best output value, average price, proportion of superior tobacco, total sugar content, reducing sugar content were obtained when 16 leaves remained. The best yield, output value, average price, proportion of superior tobacco, ensory quality evaluation were obtained when topping at early blooming period. [Conclusion]It can be infered that topping at early blooming period with 16 leaves remained can improve the yield and quality of K326 in tobacco producing area of southern Anhui.
引文
[1] 刘桂丽.对优化烟叶结构工作的思考[J].现代农业科技,2015(10):295-296,301.
[2] 蒋水萍,张拯研,郑仕方,等.优化烟叶结构后不同采收成熟度对烤烟品质的影响[J].河南农业科学,2013,42(11):40-45.
[3] 刘正日.永州优化烟叶结构工作的思考[J].中国经贸,2013(24):103-104.
[4] 于永靖,周树云.烤烟烟叶结构优化配套栽培技术研究[J].现代农业科技,2012(6):50-52.
[5] 薛琳,郭建,王丽萍,等.不同打顶时间和留叶数对云烟97产质量的影响[J].中国烟草科学,2015,36(3):40-45.
[6] 王育军,周冀衡,张一扬,等. 不同打叶时间对烤烟产质量和化学成分的影响[J].云南农业大学学报(自然科学版),2014,29(1):78-83.
[7] 王斌,周冀衡,杨未,等.不同时间二次打顶对烤烟上部烟叶理化性质的影响[J].湖南农业科学,2012(13):43-45.
[8] 李文卿,陈顺辉.不同氮肥水平及打顶时间对烤烟产质量的影响[J].南方农业学报,2016,47(2):206-211.
[9] 张丹,刘国顺,章建新,等.打顶时期对烤烟根系活力及烟碱积累规律的影响[J].中国烟草科学,2006,27(1):38-41.
[10] 胡丽涛,马啸,岑小红,等.不同留叶数对重庆丰都地区烤烟K326综合性状影响研究[J].重庆与世界(学术版),2015(12):20-23,46.
[11] 扈强,李旭华,卢叶,等.采收成熟度与留叶数对烟叶品质的影响[J].江苏农业科学,2014(3):61-64,65.
[12] 何秦军,章岩发,欧阳政新,等.烤烟K326品种增香提质关键烘烤技术研究[J].江西农业学报,2013,25(8):98-100.
[13] 宋淑芳,陈建军,周冀衡,等.留叶数对烤烟品质形成的影响[J].中国烟草科学,2012,33(6):39-43,47.
[14] 武云杰,杨铁钊,张小全,等.打顶时期对不同烤烟品种烘烤特性的影响[J].中国烟草科学,2013,34(6):30-37.
[2] 蒋水萍,张拯研,郑仕方,等.优化烟叶结构后不同采收成熟度对烤烟品质的影响[J].河南农业科学,2013,42(11):40-45.
[3] 刘正日.永州优化烟叶结构工作的思考[J].中国经贸,2013(24):103-104.
[4] 于永靖,周树云.烤烟烟叶结构优化配套栽培技术研究[J].现代农业科技,2012(6):50-52.
[5] 薛琳,郭建,王丽萍,等.不同打顶时间和留叶数对云烟97产质量的影响[J].中国烟草科学,2015,36(3):40-45.
[6] 王育军,周冀衡,张一扬,等. 不同打叶时间对烤烟产质量和化学成分的影响[J].云南农业大学学报(自然科学版),2014,29(1):78-83.
[7] 王斌,周冀衡,杨未,等.不同时间二次打顶对烤烟上部烟叶理化性质的影响[J].湖南农业科学,2012(13):43-45.
[8] 李文卿,陈顺辉.不同氮肥水平及打顶时间对烤烟产质量的影响[J].南方农业学报,2016,47(2):206-211.
[9] 张丹,刘国顺,章建新,等.打顶时期对烤烟根系活力及烟碱积累规律的影响[J].中国烟草科学,2006,27(1):38-41.
[10] 胡丽涛,马啸,岑小红,等.不同留叶数对重庆丰都地区烤烟K326综合性状影响研究[J].重庆与世界(学术版),2015(12):20-23,46.
[11] 扈强,李旭华,卢叶,等.采收成熟度与留叶数对烟叶品质的影响[J].江苏农业科学,2014(3):61-64,65.
[12] 何秦军,章岩发,欧阳政新,等.烤烟K326品种增香提质关键烘烤技术研究[J].江西农业学报,2013,25(8):98-100.
[13] 宋淑芳,陈建军,周冀衡,等.留叶数对烤烟品质形成的影响[J].中国烟草科学,2012,33(6):39-43,47.
[14] 武云杰,杨铁钊,张小全,等.打顶时期对不同烤烟品种烘烤特性的影响[J].中国烟草科学,2013,34(6):30-37.