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《Journal of Anhui Agricultural Sciences》 2005-04
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Effect of Sesame Seed Cake on Chemistry Component and Aromatic Matter of Tobacco

GUO Hong-xiang et al (Henan Agricultural University, Zhengzhou,Henan 450002)  
The effect of sesame seed cake on quality of tobacco was evaluated through the analysis of chemistry component and aromatic matter. The results showed fermented sesame seed cake could promote chemistry component to correspond with good quality, and improve the composition and content of aromatic matter, but if the quantity of sesame seed cake fertilized was too much, tobacco quality would fall. Non-fermented sesame seed cake was disadvantageous to harmonization of chemistry component, improvement of the composition and content of aromatic matter. So appropriate quantity of fermented sesame seed cake should be fertilized .
【Fund】: 国家烟草专卖局重点资助项目(110200001011A)。
【CateGory Index】: S572.06
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