• Journal of the Korean Society of Tobacco Science
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• v.24 no.2
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• pp.88-93
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• 2002

This study was carried out to investigate the changes of chromatic, chemical and organoleptic characteristics of green leaf tobaccos during storage in warehouse. Eight grades(flue-cured ; A2O, B2O, C2L and D2L, burley ; A2T, B2T, C2W and D2W) of green loaves produced in 2001 were stored during 8 months(Oct. 30, 2001 to Jun. 30, 2002) in warehouse of Kimcheon(flue-cured) and Namwon(burley) Leaf Tobacco Processing factory, respectively. Moisture contents of D2L in flue-cured and four grades in burley were significantly decreased during storage in warehouse. Redness(a) values of six grades except for D2L and D2W were significantly increased during storage. Lightness(L), yellow(b) and pH values, and the contents of nicotine, total nitrogen and total sugar were not changed during storage. Irritations of flue-cured tobacco were increased, whereas tastes were decreased during storage. Irritations and tastes of burley tobacco were little changed during storage. The result suggests that the flue-cured green leaf being processed as early as possible for minimizing the deterioration of smoke taste during storage in warehouse.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.21-26
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• 2002

This study was carried out to evaluate the effect of forced fermentation on chemical and sensory properties in burley leaf tobacco. Three process steps of burley leaf tobacco(green and redried leaves produced in 2000, and aged leaves in 1998) and four grades(BlT, B2T, C1W and C2W) of leaf for every step were used in this study. The leaves were moistened by 22% moisture content, packed under 200kg/㎥ condition and stored in chamber controlled 6$0^{\circ}C$ and 90% R.H. for 7 days. Nicotine contents in three steps of burley leaf tobacco were significantly decreased by forced fermentation. Except for aged leaf, pH values of green and redried leaves were significantly lowered. Nicotine, tar and CO contents of cigarette smoke showed little difference between cigarettes containing 23%, 26% and 29% of fermented burley leaf and controlled cigarette(containing 19% of aged burley leaf). The cigarette containing 26% of the redried and fermented leaf was significantly better taste and less irritation than controlled cigarette. The results suggest that the forced fermentation may be useful to increase the rate of burley tobacco in leaf blending and to shorten the period of storage for aging.

• Journal of the Korean Society of Tobacco Science
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• v.10 no.1
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• pp.11-19
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• 1988

This study was conducted to relate among growth characteristics, quality, and chemical components for flue-cored tobacco. The results are summarized as follows : 1. Starch content in harvested green leaf was correlated negatively with leaf length, leaf width, leaf area, and leaf weight of harvested green leaf, respectively, while positively with total sugar content in cured leaf, and the ratio of leaf length to leaf width of harvested green leaf. 2. Organic matter and total nitrogen contents in the soil were correlated positively with nicotine content in cured leaf, respectively, and total nitrogen in the soil negatively with total sugar content in cured leaf. 3, Amount of fertilizer, application date of MH, priod of harvesting, and yield were correlated positively with nicotine content in cured leaf, respectively , while negatively with total sugar content. Application amount of MH was correlated positively with total sugar content, but negatively with nicotine content in cured leaf. Also amount of compost was correlated negatively with nicotine content in cured leaf. 4. The ratio of total sugar to nicotine (TS/N) per plant was correlated positively with price (Won/kg) and specific leaf area, but negatively with leaf length. leaf width, leaf area, harvested leaves, and leaf weight in cured leaves, respectively. Yield was correlated negatively with TS/N per plant. 5. TS/N of the best quality tobacco per plant was 12.0. Those of the best quality tobacco in each stalk position were 42.1 for first~third leaf, 28.4 for 4th~6th leaf , 23.7 for 7th~9th leaf, 7.7 for l0th~12th leaf , and 7.8 for over 13th leaf from bottom, respectively. 6, When TS/N was 12.0, optimum values of growth characteristics per plant were 100.5 $\pm$ 10.3g for leaf dry weight, 755.1$\pm$53.2cm for leaf length, 294.4$\pm$25.1cm for leaf width, 8, 892$\pm$111cm2 for leaf area, 16.0$\pm$0.6 leaves for harvested leaves, and 7.32$\pm$0.44mg/cm2 for specific leaf area, respectively. 7. When TS/N was 12.0, optimum values of chemical components per plant were 1.92$\pm$0.28% for nicotine content, and 20.4$\pm$ 1.4 % for total sugar content, and that of yield was 238.3$\pm$ 9.8kg/10a.

• Korean Journal of Plant Tissue Culture
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• v.26 no.4
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• pp.245-250
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• 1999

Plantlets derived from leaf blade-segment culture of a variegated tobacco (Nicotiana tabacum L. cv. BY-4) that was induced by a heavy-ion ($^{14}N$) beam irradiation to proembryos, were characterized. When explants from both white and green sections of leaves of the variegated plant were cultured on MS medium containing 0.1 mg/L NAA and 1.0 mg/L BAP, the white sections yielded only white shoots, whereas the green sections generated approximately 47.2% green, 37.4% white and 15.4% variegated shoots. In the F1 generation of a green tobacco derived from the leaf blade-segment culture, the segregation ratio of green to white was 1,651:54. Furthermore, reciprocal crosses showed that all of the progenies was green, indicating that the variegation is not maternally inherited. When the signal intensity of photosynthesis genes was determined by DNA gel blot analysis using the variegated leaves derived from green sections of variegated leaves, there were more of the rbcL, psbA, 16S rDNA and 23S rDNA chloroplast genes in the white sections than the chloroplast genes in wild type and green sections of the variegated plants.

• Journal of the Korean Society of Tobacco Science
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• v.16 no.1
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• pp.26-33
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• 1994

A tobacco ripeness grading meter was designed and constructed using the color sensor, its performance was evaluated. A degree of ripeness grading of a leaf is very closely related to the measured tobacco leaf color. Measuring the small amount of the reflectance precisely depends on the apparatus including color sensor, light source, detector sensitivity, and geometric characteristics of appratus. To analyze and minimize the variational effects, experiments to select the proper condition were performed. Because of the combined effect mentioned above, the system has some variation on its response. Basis on the results of the experiments, prototype was developed and interfaced to a computer system. The main components of prototype included a tungsten lamp as a light source, Amorphous full color sensor with three filters, regulated D.C. power supply, OP - AMP(741 TC) for amplification, AR - B3001 board for interfacing to a computer with analog to digital conversion, and a compatible IBM PC XT computer. The experimental results of the developed ripeness tobacco leaf measurement system are summarized as following: [1] The output readings of ripeness grade meter for tobacco leaf, which is based on harvesting time, showed the apparent difference in variety of different quality. It was considered suitable that three filters(red, green, blue) in Amorphous full color sensor could be used in four different ripeness degree measurement of tobacco leaf. [2] The output readings of ripeness grade meter for tobacco leaf, which is based on government procurement, showed apparent difference in variety of different quality. Tobacco leaf varieties to stalk position are divided into tips, leaf, cutters, and primings, It is considered suitable that only red filter in the sensor could be used to classify the grade of tobacco leaf within the same kind tobacco stalk. However, the ripeness grade meter was not adequate to classify all the tobacco grades in the four different tobacco leaves.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.33-38
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• 1985

In spite of their inferior quality, pale yellow flue-cured tobacco varieties (N. tabacum L.) are being cultivated as pre-crop of rice in paddy field because of its early leaf maturity. Fertile and male sterile Hicks as green variety , three pale yellow varieties and six single cross $F_1$ hybrids between green and pale yellow varieties, were evaluated. Fertile $F_1$ hybrids were similar to pale yellow varieties in early leaf maturity, curing characters and nicotine contents, where-as they were lower in total nitrogen, higher in reducing sugar comparing to those of the pale yellow varieties.

• Korean Journal of Soil Science and Fertilizer
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• v.42 no.4
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• pp.274-279
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• 2009

To determine the critical level for optimum maturity of flue-cured tobacco leaves (KF118) at the stalk position from cutter to tips, the reflectance index using ground-based remote sensors and chlorophyll meter were investigated. The sensors estimated were Crop $Circle^{TM}$ (Holland Scientific), Green $Seeker^{TM}$ (Ntech Industries), Spectroradiometer (LICOR, LI-1800), Chlorophyll meter (SPAD502, Minolta), and Field $Scout^{TM}$ Chlorophyll meter (CM-1000, Spectrum). The L, a, b values and greenness for flue-cured leaf were measured and estimated for correlation with sensor's measurement of harvested leaf. On a reflectance curve of 340nm~1100 nm, the reflectance peaks on 550nm and 675 nm for the harvested leaf were lowered as change from light green to darker green. Darker green leaf harvested produced darker flue-cured leaf. The reflectance at 675 nm for flue-cured leaf decreased as greenness increased in the harvested leaf. This result means that the red edge band of 675 nm wavelength is related to the absorbance of chlorophyll for photosynthesis. The greenness of flue-cured leaf showed significantly positive correlation with the entire reflectance indexes for harvested leaf while the L value by colorimeter showed negative correlation with greenness of cured leaf. The critical level for optimum maturity of harvested leaf were less than 22, 135, and 0.43 for SPAD reading, CM-1000 reading, and gNDVI by Crop $Circle^{TM}$, respectively. Consequently, ground-based remote sensing providing a non-destructive real-time assessment of plant greenness could be a useful tool in the selection of optimum maturity of flue-cured tobacco leaves in relation to high quality of flue-cured tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.27-35
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• 1991

These studies were conducted to investigate the changes of starch, sugar and nicotine content in relation to maturity and cultural conditions and correlation between growth characteristics and chemical components in order to improve the leaf quality. The results were summarized as follows; 1. Nicotine content, total nitrogen content and the ratio of total nitrogen to nicotine of the green leaf were increased with heavier fertilizer, wider planting space and lower topping, whereas starch, total sugar and the ratio of sugar to nicotine were decreased. 2. Starch content, sugar content and the ratio of total sugar to nicotine(T-S/Nic) in the cured leaf were decreased with milder planting space, less application of MH and delaying harvesting date. 3. It was estimated that 58.1% of starch of the harvested leaf was converted into sugar of the cured leaf, and also they were significantly correlated each other.

• Journal of the Korean Society of Tobacco Science
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• v.23 no.2
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• pp.156-161
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• 2001

This study was carried out to evaluate the effect of bulk fermentation on chemical, chromatic, and organoleptic characteristics of burley leaf tobacco. The pile of ferment processing was taken up 32 days under the conolitions of leaf moisture contents of $28\pm1%$, with a pressure of some 200kg/$m^2$ within a closed room (mean air temperature and relative humidity ; 20.5$^{\circ}C$ and 58.7%). The pile was opened up and reconstructed two times when the maximum inside temperature reached at $45~46^{\circ}C$. The nicotine content was decreased, but amomnia contents and pH were significantly increased by bulk fermentation. Otherwise, the contents of total nitrogen, total volatile base, organic acids, and fatty acids were not affected by same treatment. The value of L(black to white), a(red to green) and b(yellow to blue) in chromatic characteristics were significantly decreased by bulk fermentation. In sensory test of the cigarettes made by addition of the tormented tobacco leaves after toasting in proportion of 19-25%, no negative characteristics in irritation, taste, and preference were detected in comparison with normally processed cigarettes(19%, 2 years fermentation, toasting). The results suggest that bulk fermentation may be useful to increase the proportion of burley leaf tobacco in the cigarettes and to shorten the period of storage for aging.

• Journal of the Korean Society of Tobacco Science
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• v.7 no.1
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• pp.39-47
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• 1985

Normally cultured aromatic tobaccos, KA 101 and KA 103, were primed progressively in three-leaf segments, either 7 days before bud, bud, or early flower stage with 7 days interval, respectively, The cured leaves were weighed for yield, graded, analyzed for quality-related constituents including volatile aroma components. Also the cured leaves were manufactured and smoked by panelists. Yield and quality by price decreased with advancing ripeness. Reducing sugar, total nitrogen, protein nitrogen decreased with successive ripeness, but reverse in this trends with nicotine, petroleum ether extracts and volatile acids components. Among volatile neutral components, furfural, furfuryl alcohol, benzyl alcohol, penethyl alcohol and p-cresol decreased, but solanone increased with delayed harvest. Neophytadiene, oxysolanone, furfuryl aceton was highest at mid harvest, which was judged to be best by panelists. Mid harvest, first primed at bud stage when leaf color comes to pale green to yellow green, seems to be highly recommendable.