Abstract: To investigate the spatiotemporal coupling relationship between tobacco quality formation and temperature‑humidity fields during box‑type curing,real‑time sensors were employed to monitor temperature and humidity at different locations within the curing barn.Temperature and humidity field cloud maps were constructed,chemical composition changes were analyzed,and a comprehensive evaluation of post‑curing tobacco quality was conducted based on the analytic hierarchy process,aiming to reveal the relationship between temperature‑humidity fields during box‑type curing and the formation of tobacco quality within the curing chamber. Results showed that temperature distribution at different levels within the chamber exhibited a pattern that the lower level had the highest temperature,followed by the middle level,and the upper level was the lowest.As the curing process progressed,high‑temperature regions within the chamber tended to concentrate from the periphery towards the center.Moist air moved from the middle to the upper levels of the chamber,gradually creating a relatively high‑humidity environment in the upper levels from the color‑fixing stage to the drying stage.Within the same level of the chamber,the distribution of moist air followed a pattern of higher concentration in the center and lower concentration in the periphery. During the box‑type curing process,compared to the middle and upper levels,the lower level had higher temperature and lower humidity,resulting in greater starch degradation,with starch content decreasing to 3.88% at the end of curing.Total sugar and reducing sugar were significantly lower than in other levels,protein degradation rate was fast,and total nitrogen content changed smoothly overall.Accumulation of aroma compounds was high,reaching 1 308 μg/g.Evaluation of post‑curing tobacco quality at different levels within the curing chamber showed that the lower level had the highest comprehensive score of 0. 817,followed by the middle level at 0.765,and the upper level at 0.721,indicating that the tobacco quality at the lower level of the chamber was optimal.These results demonstrate that tobacco leaves in the lower level of the chamber,where temperatures are high and relative humidity is low,experience greater degradation of starch resulting in higher accumulation of aroma compounds,total sugar,and reducing sugar,and superior post‑curing tobacco quality.

Key words: Flue?cured tobacco, Box curing, Temperature, Humidity, Chemical composition

摘要： 为研究箱式烘烤过程中烤烟质量形成和温湿度场的时空耦合关系，采用传感器实时监测烤房不同位点的温湿度，构建温、湿度场云图，分析主要化学成分变化，并基于层次分析法对烤后烟叶质量进行综合评价，揭示箱式烘烤过程中温、湿度场与箱体内烤烟质量形成的关系。结果表明，箱体内不同层面的温度分布呈现下层温度最高，中层次之，上层最低。随着烘烤进程的推进，箱体内部各层面高温区的分布模式呈现从四周向中心聚集的趋势；箱体内不同层面湿空气由箱体中层向箱体上层移动，从定色前期至干筋期，在箱体内上层面逐渐形成相对高湿环境，箱体内同一层面湿空气的分布遵循中心高四周低的规律。箱式烘烤过程中，箱体下层较中、上层温度高且湿度偏低，淀粉降解量大，烘烤结束时烟叶淀粉含量降为3.88%；总糖和还原糖含量显著低于其他层面；蛋白质降解速率快；总氮含量总体变化平缓；香气物质积累量大，为1 308 μg/g。箱式烘烤箱体内不同层面烟叶烤后质量评价结果显示，下层烤烟综合评分为0.817，中层烤烟为0.765，上层烤烟为0.721，箱体下层的烤后烟叶质量最优。以上结果表明，位于箱体下层烟叶环境温度高、相对湿度低，其淀粉降解量大，香气物质及总糖和还原糖转化积累量高，烤后烟品质优。

关键词: 烤烟, 箱式烘烤, 温度, 湿度, 化学成分