Abstract
以云南两个烤烟主栽品种“云烟87”和“红花大金元”为试验材料, 模拟昆明地区24.65%和39.53%的臭氧衰减时增强的UV-B辐射(分别为T1 5.30 kJ?m<sup>-?2</sup>?d<sup>-?1</sup>和T2 8.50 kJ?m<sup>-?2</sup>?d<sup>-?1</sup>), 研究了大田条件下增强UV-B辐射对两个烤烟品种烟叶常规化学成分、质体色素和酚类含量的影响, 为揭示UV-B辐射对烤烟化学质量特征的影响机理提供理论依据。结果表明: 两种UV-B辐射明显降低了两个烤烟品种的水溶性糖和邻苯二酚含量, 同时造成两个烤烟品种全氮、全钾、游离氨基酸、质体色素和类黄酮明显增加。增强UV-B辐射对两个烤烟品种烟碱含量的影响不同, 增强UV-B辐射使“云烟87”的烟碱含量增加, 使“红花大金元”烟碱含量降低。水溶性糖和总氮含量变化对UV-B辐射的响应说明“云烟87”品种对UV-B辐射更敏感。
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