Effects Of Temperature And Humidity On Physiological Changes And Physical And Chemical Characters Of Cigar-wrapper Tobacco During Curing

Physiological and biochemical characteristics, physical characteristics and chemical components of cigar-wrapper tobacco during curing under different temperature and under different temperature and humidity combinations at color change stage were studied. The results were as follows:1. Effects of different temperature on physiological and biochemical characteristics and chemical components of cigar wrapper tobacco during curing:(1) After curing, the activity of amylase got maximal value at color change stage and increased with the increment of temperature; the activity of polyphenol oxidascisocnzyme got maximal value at color change stage too, and it was higher at high temperature and lower at low temperature; the activity of endopeptidases showed two peaks, and got maximal value at color change stage and leaf drying stage, and it was higher at high temperature than that of middle temperature and low temperature.(2) The content of chlorophyll, chlorophyll a (ch1a), chlorophyll b (ch1b), carotenoid (car) decreased after curing. Temperature played an important role in the degradation of them and they degraded faster at 0-14 days after curing. And their contents decreased with the increase of temperature. Chlorophyll degraded fastest at high temperature. So after curing, the content of chlorophyll was highest at low temperature and lowest at high temperature; the value of ch1/car and ch1a/ch1b decreased with the increment of temperature.(3) The content of total nitrogen decreased after curing and decreased faster at early stage. Total nitrogen had large degradation extent at high temperature, so after curing, its content was lowest at high temperature. The content of nicotine presented one peak and reached maximum at color change stage. Nicotine had large degradation extent at high temperature too, so after curing, its content was lowest at high temperature.(4) All carbohydrate had same degradation trend. They all dropped suddenly at color change stage, and then dropped slowly. Temperature accelerated the degradation of starch obviously and high temperature was good for its degradation.(5) The content of protein decreased during curing but that of free amino-acids increased, so high temperature was good for the degradation of protein and...