Effects of additional amylase on degradation of starchin fresh tobacco leaves during flue-curing

Effect of additional amylase on degradation of starch of flue-cured tobacco during flue-curing process was studied in order to reduce the content of starch in tobacco leaves after flue-curing.The result indicated that degrading starch in flue-cured tobacco leaves by applying additional amylase into flue-cured tobacco leaves was effective.The starch degrading dynamics was basically identical at the beginning of yellowing stage,and then swelled from the later yellowing stage to the earlier color-fixing stage in different additional amylase leaves.The content of starch was decreasing and the content of soluble sugar and reducing sugar was increasing in leaves after flue-curing as increasing of the quantity of additional amylase in tobacco leaves.The analysis of variance indicated that the content of starch in different treatment tobacco leaves was very significant difference.The result of multiple comparisons indicated the quantity of appropriate additional amylase was (6+60)U /g for K326 and (8+80)U /g for HD.