Effects of Browning Inhibitors on Enzymatic Browning Reaction in Tobacco During Flue Curing

In order to investigate the effects of different browning inhibitors on enzymatic browning reaction during flue curing,the harvested tobacco leaves were treated with 0.1% citric acid + 0.05% V^C(T1),0.3% sodium bisulfite (T2),and 0.2% sodium bisulfite+ 0.1% citric acid+0.05% V^C(T3)separately,and the control group(CK)was treated by water immersing,then all of the samples were cured in a curing barn. Color parameters(L^*,a^*,b^*)and phenolic compound contents were used to evaluate the influence of each treatment on enzymatic browning reaction. Meantime the experimental data were correlatively analyzed. The results showed that: 1) The values of color parameters and the contents of phenolic compounds decreased in T1,while increased to a certain extent in T2 and T3, especially in T2. 2)L^* and a^* extremely significantly positively correlated to total phenolic compound content,rutin content and chlorogenic acid content. 3)All of the three treatments inhibited the enzymatic browning reaction to a certain degree during flue curing,T2 inhibited that the most,T1 the least.