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通过对烟叶在成熟期间及在烘烤过程中的解剖结构观察表明:上部叶叶肉细胞排列紧密,细胞质浓,容忍度大;中部叶海绵组织空隙度变大;下部叶结构明显变松弛。随着烟叶成熟度的提高,叶肉组织表现出紧密→疏松→松弛的发展规律。在土壤肥力中等条件下,G140比NC89栅栏组织排列更紧密些。在烘烤中,欠熟叶热反应灵敏,遇热收缩快,不易烘烤;过熟叶细胞解体过早,两者都不能保证烘烤过程中进行的充分而完善的生化变化;成熟叶热反应迟钝,原生质凝固慢,烤后有纹理,因而烘烤质量高。
The observation of the anatomical structure during the ripening and during the roasting showed that the upper lobe mesophyll cells arranged closely, the cytoplasm was thick and the tolerance was high. The porosity of the middle lobe sponge tissue became larger and the structure of the lower lobe obviously relaxed. With the maturity of tobacco increased, mesophyll tissue showed close → loose → relaxation of the law of development. Under medium soil fertility conditions, G140 was arranged more closely than NC89 palisade tissue. In roasting, under-ripened leaves are sensitive to heat reaction, when heat-shrinking is fast and difficult to roast; prematurely-decomposed leaf cells disintegrate prematurely, and neither can guarantee sufficient and complete biochemical changes during baking; mature leaf-heat Unresponsive, slow protoplasm solidification, texture after baking, so baking high quality.