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【Objective】The impact of harvesting time on the bacterial community structure and quality of cigar tobacco leaves during air-curing was investigated to offer a theoretical foundation and technical guidance for the production of high-quality domestic cigar tobacco leaves.【Method】 The Cuba-7 variety was used as the experimental material in this study, and three harvest time treatments were set up(T1: harvested at 20 days after topping; T2: harvested at 25 days after topping; T3: harvested at 30 days after topping).The changes in bacterial community structure, appearance quality, main carbon and nitrogen compounds content and sensory quality of cigar tobacco leaves harvested at different times during air-curing were analyzed.【Result】With the delay of harvest time, the species of bacterial community on the surface of tobacco leaves increased, but the dominant bacteria on the surface of tobacco leaves in different treatments were the same, all of which were Sphingomonas.During the air-curing process, the bacterial genera on the surface of tobacco leaves exhibited predominantly positive correlations, indicating a strong symbiotic relationship.The later the tobacco leaves were harvested, the faster the color changed during the air-curing process, especially during the yellowing and browning periods.The content of carbon-containing compounds in fresh tobacco leaves was T3 > T2 > T1, while the content of nitrogen-containing compounds showed the opposite trend.Within a specific limit, the smoke and style attributes of tobacco leaves intensify as the harvesting time is postponed.【Conclusion】The dominant genus of cigar tobacco leaves with different harvest time in the air-curing process was the same, all of which were Sphingomonas.Appropriately delaying harvest can increase the species richness of the dominant genus on the surface of fresh tobacco leaves, and notably reduces the protein content in fresh tobacco leaves, which in turn boosts the smoke concentration and permeability of the tobacco leaves following fermentation.Meanwhile, the aroma of woody, sweet and pollen can be highlighted, and the quality can be significantly improved.
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Basic Information:
DOI：10.16445/j.cnki.1000-2340.20250410.001
China Classification Code:TS453
Citation Information:
[1]PEI Yubing,WANG Zhenhua,TAN Yonghao ,et al.Effects of harvest time on bacterial community structure and quality of cigar tobacco leaves during air-curing[J].Journal of Henan Agricultural University,2026,60(04):622-631.DOI:10.16445/j.cnki.1000-2340.20250410.001.
Fund Information:
国家自然科学基金项目（32101851）; 中国烟草总公司湖南省公司雪茄烟叶开发重大专项项目（HN2020KJ09）
2025-01-14
2025
2025-04-06
2025-04-08
2025
1
2025-04-10
2025-04-10
2025-04-10