[目的]有效提高云南德宏烤烟KRK26品种的冬春季生产技术水平和烟叶质量.[方法]研究了不同采收成熟度对烟叶鲜干比和叶梗比、烤后烟叶外观质量、烤烟产质量、烟叶化学成分的影响.[结果]下部烟叶的合适成熟度标准为主脉全部变白,支脉1/2变白,茸毛部分脱落,勾尖,叶面黄色明显;中部烟叶成熟度标准为主脉全白发亮,支脉2/3变白,叶面黄色均匀,茎叶角度增大,枯尖、卷边,叶耳绿黄;上部烟叶成熟度标准为主脉全白发亮,支脉2/3变白,叶面有部分成熟斑(黄泡黄中透白),茎叶角度明显增大,枯尖、卷边,叶耳淡黄.[结论]各部位烟叶达到以上成熟度标准时采烤,将有利于KRK26品种烤后烟叶产质量提高,产量可达到2 256.0 kg/hm2,产值可达到62 700.0元/hm2,均价为27.80元/kg.%[Objective] To effectively enhance the production technology level and leaf quality in winter and spring of flue-cured tobacco KRK26 in Dehong Tobacco Area of Yunnan Province.[Method] We researched the effects of different harvesting maturity degrees on the dry weight-fresh weight ratio and leaf-stalk ratio of tobacco leaves,appearance quality of flue-cured tobacco leaves,quality and yield of flue-cured tobacco,and chemical components of tobacco leaves.[Result] Appropriate maturity standard in lower leaves was full white and shiny main veins,1/2 white branch vein and obviously yellow on leaf surface.The mature standard indice of the middle leaves were full white and shiny main veins,2/3 white branch vein,uniformly yellow on leaf surface,dry leaf tips and leaves edge,and pale yellow leaf auricles.The maturity standard of the upper leaves were full white and shiny main veins,2/3 white branch vein,yellow bubble on leaf surface,markedly increased stem and leaf angles,dry leaf tips and leaves edge,pale yellow leaf auricles and a small amount of brown spot disease.[Conclusion] Different positions of tobacco leaves could be harvested and cured when achieving the maturity standard,which was helpful to enhance the yield and quality of flue-cured tobacco KRK26.The tobacco yield,output value,average price would reach 2 250.0 kg/hm2,62 700.0 yuan/hm2 and 27.8 yuan/kg,resoectivelv.
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机译：外源淀粉酶和金属离子对烘烤中烤烟‘KRK26’上部叶淀粉酶比活力和淀粉降解的效应Effects of Exogenous Amylases and Metal lons on the Amylase Specific Activities and Starch Degradation of the Upper Leaves of‘KRK26’ during Flue-curing
