Journal of Food, Agriculture and Environment

Interactive effects of light intensity and nitrogen supply on the neutral volatile aroma components and organic acids of flue-cured tobacco 

Author(s):

Fei Yun ¹, Guoshun Liu ¹*, Hongzhi Shi ¹, Xiaowen Yang ²

Recieved Date: 2012-10-22, Accepted Date: 2013-01-20

Abstract:

The flavor quality of tobacco is highly correlated with light intensity and nicotine content. Nitrogen not only plays an important role in protection against light stress, but also impacts on the formation of neutral volatile aroma components and chemical composition. The combination of proper light intensity with nitrogen application could improve the quality of flue-cured tobacco leaves. The results showed that the content of neutral volatile aroma components was significantly increased under shading. Under low light intensity, high-nitrogen treatments could increase the content of aroma components, but under natural light intensity, mid-nitrogen and low-nitrogen treatments could facilitate the accumulation of aroma composition. The total content of multiple carboxylic acids was increased while the unsaturated fatty acid was decreased with decreased light intensity. The application of nitrogen could improve the amount of organic acids under shading and the total content of saturated fatty acid reached the highest content at high- nitrogen levels. The results also demonstrated that when increasing the rate of shading and nitrogen, the contents of total nitrogen and nicotine rose but the content of carbohydrate fell. Generally, the nitrogen metabolism was stronger than the carbon metabolism. Light, nitrogen and their interactions had a significant influence on flue-cured tobacco. The combination of 70% natural light intensity with proper application of nitrogen could increase the content of neutral volatile aroma components and improve the quality of scent in flue-cured tobacco. 

Keywords:

Light intensity, nitrogen, flue-cured tobacco (Nicotiana tobacum L), neutral aroma components, organic acids, chemical composition

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Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 1
Category: Environment
Pages: 1187-1194

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