采收时间对雪茄烟叶晾制过程中细菌群落结构及烟叶品质的影响OA

[Objective]The impact of harvesting time on the bacterial community structure and quality of cigar tobacco leaves during air-curing was investigated to offer a theoretical foundation and technical guidance for the production of high-quality domestic cigar tobacco leaves.[Method]The Cuba-7 vari-ety was used as the experimental material in this study,and three harvest time treatments were set up(T1:harvested at 20 days after topping;T2:harvested at 25 days after topping;T3:harvested at 30 days after topping).The changes in bacterial community structure,appearance quality,main carbon and nitrogen compounds content and sensory quality of cigar tobacco leaves harvested at different times during air-curing were analyzed.[Result]With the delay of harvest time,the species of bacterial com-munity on the surface of tobacco leaves increased,but the dominant bacteria on the surface of tobacco leaves in different treatments were the same,all of which were Sphingomonas.During the air-curing process,the bacterial genera on the surface of tobacco leaves exhibited predominantly positive correla-tions,indicating a strong symbiotic relationship.The later the tobacco leaves were harvested,the faster the color changed during the air-curing process,especially during the yellowing and browning periods.The content of carbon-containing compounds in fresh tobacco leaves was T3>T2>T1,while the content of nitrogen-containing compounds showed the opposite trend.Within a specific limit,the smoke and style attributes of tobacco leaves intensify as the harvesting time is postponed.[Conclusion]The dominant genus of cigar tobacco leaves with different harvest time in the air-curing process was the same,all of which were Sphingomonas.Appropriately delaying harvest can increase the species rich-ness of the dominant genus on the surface of fresh tobacco leaves,and notably reduces the protein con-tent in fresh tobacco leaves,which in turn boosts the smoke concentration and permeability of the tobacco leaves following fermentation.Meanwhile,the aroma of woody,sweet and pollen can be high-lighted,and the quality can be significantly improved.