Studies on Variations of Leaf Starch Content and Activities of Amylase in K326 and Hongda During the Flue-curing Process

The variations of starch content and activities of α-amylase and β-amylase were studied in cutter leaves of K326 and HD during the fluecuring process. The results showed that there were three activity peak values for α-amylase and two for β-amylase. The starch content was decreased rapidly during the first 48 h of fluecuring process (the average value lowered from 39.2% to 971% in HD and from 2532% to 703% in K326), then the value went up slightly and declined to the lowest point after fluecuring 84 h (the value was 733% in HD and 64% in K326 respectively). The starch content demonstrated the same variation trends in both HD and K326. During the first 36 h of fluecuring, the starch content of HD was correlated significantly and negatively with the activity of β-amylase and the correlation coefficient was -0969, however,the value in K326 had no obvious correlation with the amylase activity.