| The field experiments were carried in Dan Zhou district Hainan province from 2013 to 2014. Study the harvest and post-harvest technologies, such as maturity, modulated temperature and humidity fermented, the impact on the quality of Hainan wrapper tobacco. The results showed that:1. Harvest maturity research of Hainan cigar wrapper(1)During the Wrapper tobacco maturation process, the pigment content of middle leaves first increased and then decreased and after topping 26 d peaked. Then with the improvement of maturity, middle leaves chlorophyll content decreased, while the carotenoid content decreased slowly and carotenoids and chlorophyll ratio increases. But it is different in tobacco leaves, most of the ratio of different maturity wrapper tobacco carotenoid and chlorophyll were not significant. Thus explaining the phenomenon that the exterior color of different fresh maturity wrapper tobacco is not obvious. Therefore determine whether tobacco wrapper tobacco maturity not only determine the color.(2)With the improvement of maturity, the nicotine content of after air-curing tobacco wrapper tobacco increases, and the total sugar content and the ratio of sugar to nicotine first increased and then decreased, but the total nitrogen and the ratio of nitrogen to nicotine decreases. Upper leaves with after topping 32 d ~ 38 d harvest, middle leaves with after topping 26 d ~ 32 d harvest, its chemical composition index and imported Indonesian wrapper closest. Reaction of the quality characteristics of cigar tobacco is "low sugar and high nitrogen”, such as total sugar content, the higher the total nitrogen content, moderate nicotine content and a very high ratio of potassium to chlorine.(3)With the improvement of maturity, leaf thickness, tension, leaf quality weight and stem content of the central leaf showed first increased and then decreased, while the upper leaf quality weight decreased, stem ratio increases. Tensile strength is the maximum after topping 32 d of the central leaf,while ensile strength is the maximum after topping 44 d of the upper leaf.(4)With the improvement of maturity, total content of neutral aroma components in middle leaves of inverted "U" type change, and the maximum content of 32 D in tobacco leaves after topping stage. Measured 28 kinds of aroma in 22 species at this time to peak. For the purposes of upper leaves, the total amount of aroma substances before gradually increase after topping 44 d, then decreased and measured 28 kinds of aroma has 18 kinds of topping 44 d after peaking.(5) With the improvement of maturity, The aroma characteristics such as quality of aroma and amount of aroma were first increased and then decreased, such as flue gas concentration and sophistication characteristic little change, taste characteristics such as cleanliness and pungent has a slight decrease, combustion and gray slightly improved. Considering the wrapper of the chemical composition, physical properties, aroma components and smoking quality, Middle leaves of Hainan cigar tobacco after topping 26 D ~32d recovery is better and the upper leaves of Hainan cigar tobacco after topping 38d~44d recovery is better. 2. Effects of different temperature environment on the quality of Hainan cigar wrapper in the curing process(1)Overall, plastid pigment content showed a declining trend in the modulation process. Chlorophyll a and total chlorophyll content in front of the modulation rate of decline faster 6d, 18 d after stable, but throughout the modulation process carotenoid degradation is slow. Plastid pigment content in leaves decreased as the speed: High Temperature Mode> Middle Temperature Mode >Temperature Mode.(2)In the modulation process, the total sugar content decreased, which under high temperature mode and 52 middle temperature mode the rate of decline of total sugar less, but significantly higher than the temperature mode. Total nitrogen content decreases, the fastest decline in the high temperature mode, the middle temperature mode followed, but all post-modulation decreased greatly. The nicotine content showed a single peak trend, before modulation 6d reached a peak, then decreased gradually with the passage of time modulation. Under three temperature modes, the chemical ingredients of tobacco is insignificant at the end of modulation.(3) Leaf weight, thickness and tension of different temperature modulation treatment expressed as: Middle temperature Mode> Low temperature mode> High temperature mode. The stem ratio is the most in high temperature mode, but the lowest in low temperature mode. Thus, in three treatments, the tobacco industry usability of middle temperature mode is best, but the worst in high temperature mode.(4) Total neutral aroma content of wrapper tobacco in different modulation environment expressed as: Middle temperature Mode> High temperature mode> Low temperature mode. In summary, different modulation temperature had little effect on the chemical composition of tobacco leaf wrapper. Although the leaf pigment degradation under high temperature condition was the most full, up to 83.8%, but the leaf weight, thickness and tension were the lowest, and industrial availability is the worst. Leaf pigment degradation is sufficient in the middle temperature mode, for 76.4%, and the fermentation process can be further degraded. In addition, leaf quality weight and tension of wrapper tobacco in the middle temperature mode is the greatest, indicating that the best industrial availability, and the content of aroma substances in tobacco leaves is the highest, for 930.573μg/g. Therefore, the middle temperature modulation mode was suitable for Hainan tobacco wrappers. 3. The effect of different humidity to the quality of Hainan cigar wrapper during fermentation(1) During the fermentation of wrapper, the total sugar content reduce significantly. At the end of the fermentation, the total sugar content expressed as: Low humidity>Middle humidity>High humidity; the nitrogen content decreased, it expressed as: Low humidity>Middle humidity>Low humidity; the overall trend showed nicotine content increased after the first reduced and then increased, it expressed as: Middle humidity >Low humidity> Low humidity.(2) With the rising of humidity, leaf thickness and leaf quality weight reduced gradually, while stem ratio increased. The maximum pull and equilibrium moisture content at mid humidity. After fermentation, the equilibrium moisture content increase at mid and high humidity, and reduced at low humidity.(3) With the rising of humidity, the neutral aroma component content increased gradually, and the internal chemical composition the higher the degree of conversion. To consider the content of aroma, high humidity is better.(4) Sensory Evaluation results that mid humidity is better. The aroma quality is medium; aroma yet full; through the primary medium; the mixed gas is slightly heavier. The concentration of flue gas characteristics slightly thick; strength, fineness and into the group is medium. Each index of the taste characteristics was medium. Flammability slightly better and ash color is gray. Improve the above, mid humidity is good for the chemical composition and physical properties. High humidity mode is most favorable aroma of conversion of synthesis. When the relative humidity reach to 85%, the leave in excessive degradation of sugars and other chemical substances. So the pungent increase.Besides, under high humidity leaves warming faster in the fermentation process and prone to mildew. The availability of tobacco reduce significantly. So, we control the relative humidity to 75%, and it’s better for working. |
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