Abstract: To clarify the curing characteristics of Chuanyan 200 and accurately match the bulk curing barn technology to improve the quality of flue‑cured tobacco leaves，the main cultivar Zhongchuan 208 in Guangyuan City，Sichuan Province was used as a control to analyze the yellowing，browning，water loss characteristics and their coordination of mature fresh leaves of Chuanyan 200 under dark box condition.Based on its curing characteristics，two baking processes，namely high‑temperature and medium‑humidity yellowing（T1）and medium‑temperature and high‑humidity yellowing（T2），were established during the middle and late yellowing stage to the early color‑fixing stage（dry‑bulb temperature：38—44 ℃）.The local practice of medium‑temperature and medium‑humidity yellowing was used as the control（CK）.The effects of each process on the economic traits，appearance quality，chemical composition content and sensory quality of flue‑cured tobacco leaves were systematically compared.The results showed that under dark box conditions，compared with Zhongchuan 208，the yellowing index of the middle and upper leaves of Chuanyan 200 was significantly decreased by 2.57% and 5.15%，respectively；the browning index of the middle and upper leaves was significantly increased by 41.60% and 9.16%，respectively；and the water loss rate of the middle and upper leaves was significantly increased by 25.00% and 9.68%，respectively，during the 60—120 h of dark box observation（corresponding to the mid‑to‑late yellowing stage and the pre‑color‑fixing stage in the curing process）.The coordination index（K1）of yellowing and water loss in the middle and upper leaves of Chuanyan 200 was 0.82，and the degree of deviation from the ideal value（1）was greater than that of Zhongchuan 208，indicating that the water loss rate was too fast and uncoordinated with the yellowing process.During the color fixing period，the browning and water loss coordination index（K2）of the middle and upper leaves were 1.96 and 2.20，respectively，which were higher than that of Zhongchuan 208，indicating that the browning rate was too fast and the water loss was lagging behind. It was precisely because the performance of these two key coordination indexes was not as good as that of Zhongchuan 208，resulting in relatively inferior overall easy baking and baking resistance properties. Comparative analysis showed that compared with CK，T1 treatment significantly increased the proportion of medium‑premium tobacco leaves and the average price of chuan yan 200，with increases of 26.75% and 38.21% for middle leaves，and 38.03% and 18.56% for upper leaves，respectively. Meanwhile，the proportion of greenish and varuegated tobacco leaves decreased significantly by 31.63% for middle leaves and 36.98% for upper leaves.The starch content of upper leaves under T1 treatment was significantly reduced by 27.67% compared with CK.In terms of appearance quality，T1 treatment showed no significant improvement for middle leaves，whereas the upper leaves under T1 treatment were superior to those under CK treatment in terms of color，structure and chroma.Compared with the CK，in terms of total polyphenol content and sensory evaluation，T1 increased by 41.04% and 1.28% for middle leaves，and 18.31% and 5.65% for upper leaves，respectively.Although the T2 treatment also exhibited better economic traits than the CK treatment，it showed decreases in appearance quality，total polyphenol content and sensory evaluation score. In conclusion，Chuanyan 200 is a tobacco variety characterized by relatively slow yellowing，rapid water loss and browning，and poor coordination between yellowing and water loss，thus presenting a higher curing difficulty than Zhongchuan 208.The application of the high‑temperature and medium‑humidity yellowing curing regimen（T1） could specifically make up for the deficiencies in its curing characteristics，which is conducive to comprehensively improving the quality of tobacco leaves.

Key words: Chuanyan 200, Curing characteristic, Curing process, High?temperature and medium?humidity yellowing, Quality after cured

摘要： 为明确川烟200的烘烤特性并精准匹配密集烤房工艺以提升烟叶烤后质量，以四川省广元市主栽品种中川208为对照，分析川烟200成熟鲜烟叶在暗箱条件下的变黄、变褐、失水特性及其协调性。基于其烘烤特性，在变黄中后期至定色前期（干球温度38~44 ℃）设置高温中湿变黄（T1）与中温高湿变黄（T2）2种工艺，以当地中温中湿变黄（CK）为对照，系统比较各工艺对烤后烟叶经济性状、外观质量、化学成分含量和感官质量的影响。结果表明，在暗箱条件下与中川208相比，川烟200中、上部叶变黄指数分别显著降低2.57%、5.15%；变褐指数分别显著升高41.60%、9.16%；暗箱观察60~120 h（对应烘烤过程中的变黄中、后期，定色期前），中、上部叶失水速率分别显著升高25.00%、9.68%；川烟200中、上部叶的变黄与失水协调性指数（K1）均为0.82，偏离理想值（1）的程度大于中川208，表明其失水速率过快，与变黄过程不协调；在定色期，其中部叶和上部叶褐变与失水协调性指数（K2）分别为1.96、2.20，高于中川208，表明褐变速率过快而失水滞后。正是由于这2个关键协调性指数的表现均不及中川208，导致其整体易烤性与耐烤性相对逊色。对比分析表明，与CK相比，T1显著提升川烟200中上等烟比例与均价（中部叶分别提高26.75%、38.21%，上部叶分别提高38.03%、18.56%）；中部叶青杂烟比例显著降低31.63%，上部叶显著降低36.98%。T1上部叶淀粉含量与CK相比显著降低27.67%；T1中部叶外观质量无明显提升，上部叶在颜色、结构、色度方面均优于CK；相较于CK，在多酚类物质总量与感官评分中，T1中部叶分别提高41.04%、1.28%，上部叶分别提高18.31%、5.65%。T2虽在经济性状上也优于CK，但外观、多酚含量及感官质量均有下降。综上，川烟200属于变黄相对较慢、失水与变褐较快且变黄与失水协调性较差的品种，烘烤难度高于中川208；采用高温中湿变黄工艺（T1）能针对性地弥补其烘烤特性短板，有助于综合提升烟叶质量。

关键词: 川烟200, 烘烤特性, 烘烤工艺, 高温中湿变黄, 烤后质量