Abstract: ObjectiveThe present study was conducted to study effects of upstream procedure of tobacco processing on cigarette structure, cigarette physical qualities at downstream procedure, in order to provide reference for improving cut tobacco structure and stabilizing cigarette quality. MethodStructure of cut tobacco was measure after being processed from tobacco flake. Grey correlation analysis was conducted to analyze correlation between tobacco structure after cutting, after drying, at hopper and at garniture, as well as correlation between cut tobacco structure and cigarette physical quali-ties. ResultThere was strong association between cut tobacco structure at upstream procedure and at downstream pro-cedure. Cut tobacco distribution at each interval distribution not only affected the corresponding distribution of next proce-dure but also distribution rate of cut tobacco in next size section. There was relatively strong correlation between 3.35-8.00 mm cut tobacco after cutting and 2.80-3.35 mm cut tobacco after drying, between 0.71-3.35 mm cut tobacco after cutting and 0.71-2.80 mm cut tobacco after drying. 5.60-6.70 mm cut tobacco after drying was closely correlated to 1.40-2.80 and 3.35-5.60 mm cut tobacco at hopper. There was relatively strong correlation between 4.75-6.70 mm cut tobacco at hopper and 0.71-3.35 mm cut tobacco at garniture. 0.71-3.35 mm cut tobacco at garniture was closely related to cigarette physical quality indexes, the maximum correlation coefficient with single cigarette weight, draw resistance, rigidity and density fell on to 1.40-2.00 mm section. ConclusionVariation in cut tobacco structure has a strong transitivity. Based on correlation between cut tobacco size interval distribution of contiguous procedures, influence factors to cut tobacco structure can be found. Controlling proportion of 0.71-3.35 mm cut tobacco can increase cigarette quality.