[Objective] The aim was to compare effects of three curing techniques （Chinese tobacco curing-method for improving tobacco quality and fragrance, Chi-nese （three-phase） tobacco curing technique, and Zimbabwe tobacco curing tech-nique） on quality of tobacco and to select optimal curing method. [Method] In Peng-shui county in Chongqing, tobacco variety K326 was chosen as test materials to conduct tobacco curing tests as per three techniques to analyze key components of raw tobacco, grade quality and evaluation quality. [Result] The content of starch in tobacco was reduced by Chinese tobacco curing-method for improving tobacco quality and fragrance, and the ratio of middle and high quality grade tobaccos improved by 1.8%-7.95%; average price increased by 1.64-3.21 yuan/kg; evaluation grade grew by 1.5-4.4. The technique is proved in enhancing tobacco fragrance quality and quantity as wel as improving and adjusting fragrance, taste and flavor. [Conclusion] Chinese （three-phase） tobacco curing technique improves tobacco quality and provides references for production demonstration areas of tobacco curing.
[Objective] The aim was to compare the effects of three-phase technique, quality and aromatic-flavor improvement technique and Zimbabwe technique on to-bacco quality to select a suitable technique in tobacco production. [Method] Tobacco leaves in down, middle and upper parts of a tobacco variety KRK26 were col ected to analyze raw tobacco quality characters. [Result] With quality and aromatic-flavor improvement technique, the proportions of high-quality and middle/high quality tobac-cos improved by 4.68% and 1.97% and average price enhanced by 1.15 yuan/kg, increasing by 10.33%, 9.07% and 3.12 yuan/kg, compared with three-phase tech-nique. It is proved that the technique would better improve tobacco fragrance and quality and coordinate tobacco fragrance, taste and throat-irritation. [Conclusion] Quality and aromatic-flavor improvement technique provides references for tobacco production.
[Objective]The aim was to explore effects of curing technique parameters on chemical components and aromatic material accumulation to formulate a suitable curing technique and for and to achieve tobacco scalding, drying and giving aromat- ic flavor. [Method] With tobacco variety KRK 26 as test materials, the test involved parameters of three curing-techniques in down, middle and upper parts of flue-cured tobaccos in an oven to measure chemical components and aromatic substances in tobaccos. [Result] The effects of curing techniques on total sugar and reducing sug- ar differed upon temperature and humidity. The contents of chemical components, such as total alkaloid, total N and the ratio of sugar/ alkali by moderate temperature and high humidity technique were of significant differences with those by moderate temperature and moderate humidity technique and with low temperature and low hu- midity technique; the chemical components by moderate temperature and moderate humidity were of insignificant differences with the treatment by low temperature and low humidity technique. Total amount of aroma components by different curing tech- niques from high to low was the treatment by low temperature and low humidity technique （461.72 μg/g）, the treatment by moderate temperature and moderate hu- midity technique （450.06μg/g） and the treatment by moderate temperature and high humidity technique （385.12μg/g）, suggesting the content of aromatic substances is high at low temperature and low humidity. [Conclusion] Moderate temperature and high humidity curing technique has significant effects on total alkaloid, total N and the ratio of sugar/ alkali of tobaccos and different curing techniques also affect the total amount of aromatic substances of flue-cured tobaccos.
