为寻求伏旱烟叶在烘烤过程中的生理特性，研究了烟叶烘烤过程含水量及收缩率的变化规律。结果表明：伏旱烟叶成熟时含水量为78.2%，烘烤过程烟叶含水量呈“慢–快–慢”的下降趋势，整个烘烤过程烟叶水分总量散失了92.5%，其中变黄期、定色期、干筋期烟叶水分分别散失了8.2%、51.5%、32.8%；随着烘烤时间推进，烟叶收缩率呈“慢–快–慢”的变化趋势，整个烘烤过程烟叶叶长、叶宽、叶面积分别减少了18.7%、29.8%、42.9%，其中变黄期、定色期、干筋期叶长收缩率分别为5.0%、12.2%、1.5%，叶宽收缩率分别为9.5%、18.5%、1.8%，叶面积收缩率分别为14.0%、26.3%、2.6%。
In order to find out the physiological characteristics of flue-cured tobacco, the changes of moisture content and shrinkage rate during curing were studied. The results showed that the moisture content of flue-cured tobacco leaf was 78.2% at maturity, and the moisture content of cured tobacco leaf showed a decreasing trend of “slow-fast-slow”, and the total moisture content of cured tobacco leaf lost 92.5% during the whole curing process, including 8.2%, 51.5% and 32.8% during the yellowing stage, the fixing stage and the drying stage respectively. As the baking time on, tobacco shrinkage rate showed “slow-fast-slow” change trend, the whole baking process of tobacco leaf length, leaf width, leaf area decreased by 18.7%, 29.8% and 42.9% respectively, shrinkage rate of the yellowing stage, stage set color, dried tendons leaf length was 5.0%, 12.2% and 1.5% respectively, shrinkage rate of blade width was 9.5%, 18.5%, 1.8%, and contraction ratio of leaf area was 14.0%, 26.3% and 2.6% respectively.
