Effect of Temperature Stress on the Starch Degradation and Antioxidant Properties of Flue-cured Tobacco

PurposeTo investigate the effect of temperature stress on the starch degradation of tobacco, and provide a theoretical basis for the production of high quality tobacco leaves.

MethodThe middle leaves of Honghuadajinyuan (HD), K326 and Yunyan87 were used as the materials to investigate the antioxidant enzyme activity (SOD, POD and CAT) and starch degradation under different temperature stress treatments (T36, T38c, T38r and T40) by using the electric-heated flue-curing barn under the temperature and humidity self-controlled.

ResultsThe starch degradation rate in the three varieties were: T38r treatment>T38c treatment>T40 treatment>T36 treatment. The rate of starch degradation was correlated with antioxidant enzyme activity. Correlation analysis showed that the starch degradation rate increased with SOD and POD activities increase. In the three varieties, POD enzyme activity and SOD enzyme activity were: T40 treatment>T38c treatment>T38r treatment>T36 treatment.

ConclusionIn curing of flue-cured tobacco, considering increased the temperature in the yellowing stage can be feasible to provide a theoretical basis for the production of high quality tobacco leaves.