Visual observations indicated that bruising is detrimental to the appearance of tobacco tissue. Bruising of green .tobacco tissue apparently disrupted important biochemical transformations which normally occur during the yellowing phase. ·Tissue bruised green did not yellow properly and exhibited a greenish appearance after curing. This appearance, which was proportional to the intensity of bruising, indicated that the rate of chlorophyll disintegration was reduced by bruising. Tobacco tissue bruised after yellowing turned a light brown color. Chemical analyses of bruised and nonbruised tobacco tissue for total and reducing sugars indicated conclusively that bruising also affects the chemical values. Bruising of green tobacco tissue impeded the conversion of starches to sugars which normally occurs during yellowing. Bruising of yellowed tobacco tissue had no detectable effect on the total and reducing sugars. This is not surprising since the majority of biochemical transformation in tobacco tissue have almost reached the desired endpoint at the end of yellowing and since these transformations are arrested shortly after yellowing during the drying phase. Bruising in the yellow phase adversely affects the appearance. .Bruising in the green phase adversely affects both appearance and sugar levels. These results clearly show that bruising must be given careful consideration in the development of new approaches and techniques in mechanizing the harvesting and curing phases of tobacco processing. Especially with green tobacco, handling with nonbruising methods will be essential in maintaining good quality and appearance.

(Full article published with kind permission from "Tobacco International")