The Effect of Environmentally Friendly Enzymes on the Yield,Quality and Aromatic Substances of Flue-cured Tobacco
To evaluate the impact of an environmental protection enzyme derived from vegetables,plants,and kitchen waster on the growth and development of tobacco,as well as the external and internal quality of tobacco leaves,a four-year comparative field exper-iment was conducted.The results indicated that the environmental protection enzyme can promote early and vigorous growth and of to-bacco seedlings,resulting in robust plant growth and achieving a 40.48%effectiveness in preventing tobacco brown spot.This led to an increase in yield by 148.8 kg·hm-2,a rise in production value by 7 482.90 yuan·hm-2,an elevation of the average price by 2.36 yuan·kg-1,and an improvement in the proportion of top-grade tobacco by 8.08%.The environmental protection enzyme could regulate the chloride ion content in tobacco leaves,improve potassium nutrient metabolism,increase the potassium-chlorine ratio,and enhance the combustibility of tobacco leaves.The sugar-alkaloid ratio approached the optimum level,leading to a more harmonious composi-tion of tobacco chemicals and a smoother smoke.The total amount of browning reaction products,cetane-like compounds,and L-Phenylalanine degradation products in the aromatic substances of tobacco leaves increased by more than 20%compared to the control,with a significant increase of over 700%in the crucial aromatic component,pinane.This results in an enriched aroma of tobacco leaves,a glossy appearance,and a looser leaf tissue structure.The application of environmentally friendly enzymes in flue-cured to-bacco has demonstrated significant enhancements in both quality and yield.This is reflected in the improved visual appearance of to-bacco leaves and the elevated inherent quality as well.
environmental protection enzymeflue-cured tobaccoyield and qualityflavor substance
国家科技期刊平台
NSTL
万方数据
维普
