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1、联系人：刘仁祥，单位地址：贵州省贵阳市贵州大学农学院，邮政编码：550025，电话：13985155687，电子邮箱：烤烟新品系韭菜坪2号选育及特征特性初报龙丽琴1 刁朝强1 刘仁祥2（1 毕节地区烟草公司 贵州毕节 551700）(2 贵州大学 贵州贵阳 550025)摘要 为了筛选地方性特色烤烟品种，促进毕节地区烟叶生产的可持续发展；本文以K326为对照，对自育烤烟新品系“韭菜坪2号”的特征特性进行了研究。结果是：韭菜坪2号大田生育期为135142天，田间生长整齐；茎叶角度70.5度，比对照多20.5度；高抗气候斑点病，抗病能力较强，适宜在海拔14001900m的毕节烟区种植。亩产量、亩产
2、值、均价、上等烟率、中等烟率分别比对照增加7.25kg、59.58元、0.06元/kg、0.5个百分点、0.31个百分点；增加率分别为5.33%、5.73%、0.73%、2.28%、0.66%。烟叶外观质量较好，化学成份协调；评吸质量总体较好，总体略好于对照K326。关键词 烤烟 韭菜坪2号 选育 特征特性A primary report on the Breeding and characteristics of New flue-cured tobacco variety named Jiucaiping 2 Long Liqin1 Diao Zhaoqiang1 Liu Renxiang
3、 2 (1 Bijie regional tobacco company Bijie, Guizhou 551700) (2 Guizhou University, Guiyang, Guizhou 550025) Abstract In order to filter characteristic endemic species of flue-cured tobacco, to promote the sustainable development of tobacco production in Bijie. The characteristics of New flue-cured t
4、obacco variety named Jiucaiping 2 which is selected by ourself are studied in this paper compared with K326. The results are as following: The field growth period of Jiucaiping 2 is 135-142 days, the tobaco growth is neat in field; the corner between shoot and leaf is 70.5 degrees, it is incresed by
5、 20.5 degrees compared with the control, Jiucaiping 2 can highly resist climate fleck disease, it has strong disease-resistant capacity, it is appropriate to cultivate in Bijie tobacco area where the altitude is 1400 1900 m. The yield of 667m2, the value of667m2 , the average price, the upper breath
6、ing rate, breathing rate over the medium are increased respectively by 7.25 kg, 59.58 yuan, 0.06 yuan / kg, 0.5%, 0.31 % compared with the control, the increase centesimal rate are respectively 5.33%, 5.73%, 0.73%, 2.28%, 0.66%. It has better quality of tobacco appearance, coordination chemical comp
7、osition; better overall quality of smoking, slightly better than the control K326 in general. Key words flue-cured tobacco Jiucaiping 2 Breeding Characteristics表1 韭菜坪2号主要生育期和农艺性状 Table 1 The major growth period and agronomic traits of Jiucaiping 2品种（系）自然叶数（片）打顶后叶数（片)自然株高（cm）打顶后株高（cm）茎围（cm）节距（cm）腰叶 （
8、cm）顶叶（cm）移栽至开花(天)大田生育期(天)长宽长宽韭菜坪2号24.321.6135.7110.711.94.572.428.361.521.262.3130.0K326(ck)22.319.9122.8107.79.94.268.324.459.117.659.1126.0表2 抗病性比较Table 2 Comparison of disease-resistance品系气候性斑点病指赤星病指黑胫病指青枯病指TMV病指CMV病指PVY抗性韭菜坪2号1.1429.317.2244.846.3330.41SK326(CK)2.6831.312.9625.857.8256.76S表3 经济性
9、状比较Table 3 Comparison of economic characters 项目品种试验年份及试验类型比对照增减05年省区试06年省区试06省级生产试验05-06毕节试验平均增加量（Kg）%亩产量(kg)韭菜坪2号130.06150.22149.07143.12143.12+7.255.33K326131.50138.26137.85135.87135.87亩产值(元)韭菜坪2号893.731161.191244.211099.711099.71+59.585.73K326952.951093.411074.031040.131040.13均价(元/kg)韭菜坪2号7.018.4
10、28.347.927.92+0.060.73K3267.488.327.807.867.87上等烟率(%)韭菜坪2号14.6425.5623.6025.3922.30+0.502.28K32619.4824.6921.2321.821.80中等烟率(%)韭菜坪2号47.3144.5751.0247.6347.63+0.310.66K32644.4846.5850.9047.3247.32表4 初烤烟叶外观质量比较Table 4 Comparison of the appearance quality of early baked flue-cured tobacco leaf 品系颜色成熟度叶
11、片结构身份油份色度韭菜坪2号桔色48.0%柠色43.6%杂色 8.4%成熟39.4%尚熟40.5%欠熟20.2% 疏松43.3%尚疏松29.3% 稍密22.2% 紧密5.2% 薄12.3%稍薄30.7%中等28.5%稍厚21.0% 厚2.3% 多 3.9% 有64.1%稍有26.6% 少5.4%浓 5.2%强42.7%中36.3%弱12.9%淡 2.9%K326(CK) 桔色34.5%柠色37.3%杂色27.8%成熟27.5%尚熟29.6%欠熟42.9% 疏松27.2%尚疏松25.4% 稍密41.1% 紧密6.4% 薄 19.0%稍薄29.7%中等22.7%稍厚22.6% 厚6.0% 有44.
12、1%稍有44.4% 少11.2%浓 0.3%强15.4%中34.4%弱40.0%淡10.3%表5 2005年不同品种烟叶化学成分检测结果 单位：%Table 5 Examination of chemical composition of different tobacco varieties in 2005 unit:%年份品种（系）等级总糖还原糖烟碱总氮钾氯蛋白质淀粉05年省区试韭菜坪2号X1L25.2522.071.821.632.420.247.135.8C3F23.8920.932.641.741.770.217.525.48B2F20.3516.603.371.981.780.26
13、7.526.06K326（CK）X1L23.9520.392.211.682.340.237.155.27C3F22.4919.242.891.761.960.267.464.76B2F21.9118.313.632.131.550.287.545.7606省区试韭菜坪2号9-13叶24.4619.683.152.001.860.247.637.31K3269-13叶22.1517.293.762.191.920.257.796.4706生产试验韭菜坪2号8-11叶位22.2920.472.512.021.60.147.254.9514-17叶位20.2617.803.442.371.440.227.894.61K3268-11叶位19.0316.674.142.571.160.208.424.6114-17叶位14.4613.455.363.11 1.02 0.19 9.774.40检测单位：贵州省烟草科学研究所表6 烟叶内在感官质量评吸鉴定结果Table 6 The identification results of sensory quality of internal tobacco smok
