关键词: 成熟度, 酶促棕色化反应, 含水率, 酶活性, 多酚, 化学成分

Abstract: In order to understand the effect of different maturity on quality of cigar tobacco leaves, this paper set up 3 maturity levels (still ripe, ripe and overripe) to studied the effects of different maturity on moisture content of cigar tobacco leaves, polyphenol oxidase (PPO) activity, polyphenol content and chemical composition after air curing. The results showed that the moisture content of well-ripened cigar leaves was suitable for the life activities of tobacco leaves, while the over-ripened tobacco leaves would loss moisture content very fast. In the drying process, PPO activity of well-ripened tobacco leaves was better, that of still ripe tobacco leaves was higher, and that of overripe tobacco leaves was lower. The still ripe and overripe would go against the improvement of tobacco quality. During the drying process, the ripe tobacco leaves lost fewer contents of chlorogenic acid, rutin and chrysatropic acid, and there were more accumulation in phenols content. The chemical composition contents of reducing sugar and potassium, etc. were more harmonious in ripe tobacco leaves. Therefore, compared with still ripe and overripe tobacco leaves, harvesting ripe tobacco leaves could effectively improve the beneficial effect of enzymatic browning reaction on cigar tobacco leaves, avoid tobacco leaves blackening, and improve tobacco quality. The still ripe tobacco leaves took the second place.

Key words: maturity, enzymatic browning reaction, moisture content, enzyme activity, polyphenols, chemical composition