Fruit semi-russeting is an undesirable quality trait that occurs in fruit production. It is reported that preharvest fruit bagging could effectively alleviate fruit exocarp semi-russeting, but the ...physiological and molecular mechanisms remain unclear. In the present study, we performed an in-depth investigation into pear fruit semi-russeting from morphologic, metabolic and transcriptomic perspectives by comparing control (semi-russeted) and bagged (non-russeted) 'Cuiguan' pear fruits. The results showed that significant changes in cutin and suberin resulted in pear fruit semi-russeting. Compared with the skin of bagged fruits, the skin of the control fruits presented reduced cutin contents accompanied by an accumulation of suberin, which resulted in fruit semi-russeting; α, ω-dicarboxylic acids accounted for the largest proportion of typical suberin monomers. Moreover, combined transcriptomic and metabolic analysis revealed a series of genes involved in cutin and suberin biosynthesis, transport and polymerization differentially expressed between the two groups. Furthermore, the expression levels of genes involved in the stress response and in hormone biosynthesis and signaling were significantly altered in fruits with contrasting phenotypes. Finally, a number of transcription factors, including those of the MYB, NAC, bHLH and bZIP families, were differentially expressed. Taken together, the results suggest that the multilayered mechanism through which bagging alleviates pear fruit semi-russeting is complex, and the large number of candidate genes identified provides a good foundation for future functional studies.
Mango (Mangifera indica L.) is a major fruit crop throughout the tropical and sub-tropical regions of the world including Bangladesh. The Oriental fruit fly, Bactrocera dorsalis (Hendel) (Diptera: ...Tephritidae) is a major pest of mango causing both quantitative and qualitative losses as well as export barriers. We compared the efficacy and economic benefits of several prophylactic and remedial tactics against B. dorsalis during the 2017 mango cropping season in pursuit of the development of a mango IPM program to produce fruit fly-free and residue-free mango fruits. Several non-chemical approaches, such as bagging fruits with double-layer brown paper bags, cloth bags, polythene bags, and installing methyl eugenol kairomone traps and protein hydrolysate bait lures, were evaluated and compared with conventional Profenofos + cypermethrin (Shobicron 425 EC) management. Among the treatments, bagging mangos with double-layer brown paper bags at forty-two days before harvest showed the best performance. Fruit infestation was reduced to zero, marketable yields were significantly higher than with conventional pesticide management, and the marginal benefit cost ratio of bagging mangos with double-layer brown paper bags was nearly twice as high as any other treatment. The strong economic return from bagging fruits with double-layer brown paper bags results from high fruit quality and being able to use the bags for two growing seasons. The positive results from this study indicate that double-layer brown paper bagging is effective at controlling the oriental fruit fly in mango and should be integrated into a full IPM package for mango production.
•Bagging mangos reduced B. dorsalis infestation to 0%.•Double-layer brown paper bags (DBPB) resulted in the highest yields and prices.•Bagging mangos with DBPB is profitable in Bangladesh.
The economic impact of fruit cracking in pomegranate products is substantial. In this study, we present the inaugural comprehensive analysis of transcriptome and metabolome in the outermost pericarp ...of pomegranate fruit in bagging conditions. Our investigation revealed a notable upregulation of differentially expressed genes (DEGs) associated with the calcium signaling pathway (76.92%) and xyloglucan endotransglucosylase/hydrolase (XTH) genes (87.50%) in the fruit peel of non-cracking fruit under bagging. Metabolomic analysis revealed that multiple phenolics, flavonoids, and tannins were identified in pomegranate. Among these, calmodulin-like 23 (PgCML23) exhibited a significant correlation with triterpenoids and demonstrated a marked upregulation under bagging treatment. The transgenic tomatoes overexpressing PgCML23 exhibited significantly higher cellulose content and xyloglucan endotransglucosylase (XET) enzyme activity in the pericarp at the red ripening stage compared to the wild type. Conversely, water-soluble pectin content, polygalacturonase (PG), and β-galactosidase (β-GAL) enzyme activities were significantly lower in the transgenic tomatoes. Importantly, the heterologous expression of PgCML23 led to a substantial reduction in the fruit cracking rate in tomatoes. Our findings highlight the reduction of fruit cracking in bagging conditions through the manipulation of PgCML23 expression.
•Calcium content was significantly higher in fruit non-cracking under bagging treatment.•Analysis of outermost pericarp of pomegranate by transcriptome and metabolome.•A notable upregulation of DEGs associated with the calcium signaling pathway in the non-cracking pericarp under bagging.•Heterologous expression of PgCML23 in tomato significantly reduced fruit cracking by strengthening cell wall.
Paper and plastic bags have been mainly used in fruit bagging of pineapple production. However, they are often discarded as agricultural wastes after harvest of pineapple fruit and threaten ...environment. In this study, effects of white non-woven fabric bag, expandable polyethylene bag, black plastic bag and kraft paper bag on fruit quality of pineapple cv. ‘MD-2’ were investigated. Results showed that fruits with fruit bagging showed no sunburn. When expandable polyethylene bag was used, fruits of pineapple cv. ‘MD-2’ showed better external qualities, nutrition qualities and texture properties. Expandable polyethylene bag made of degradable and recyclable materials could be recommended as a promising practice to reduce agricultural waste in pineapple production.
RESUMO: Sacos de papel e plástico têm sido usados principalmente no ensacamento de frutas na produção de abacaxi. No entanto, eles são frequentemente descartados como resíduos agrícolas, após a colheita da fruta do abacaxi, e ameaçam o meio ambiente. Neste estudo, os efeitos da sacola de tecido, não tecido branco, sacola de polietileno expansível, sacola plástica preta e sacola de papel artesanal na qualidade do fruto do abacaxi cv. ‘MD-2’ foram investigados. Os resultados mostraram que as frutas ensacadas não apresentaram queimaduras solares. Quando foi utilizada a bolsa de polietileno expansível, as frutas de abacaxi cv. ‘MD-2’ mostraram melhores qualidades externas, qualidades nutricionais e propriedades de textura. O saco de polietileno expansível feito de materiais degradáveis e recicláveis pode ser recomendado como uma prática promissora para reduzir o desperdício agrícola na produção de abacaxi.
Blush development is an important commercial quality attribute in European pear, but some cultivars exhibit reduced red colouration at harvest due to environmental stress. The objective of this study ...was to evaluate the effects of bagging 'Forelle' pear fruit at 85, 57 and 27 d before commercial harvest on ripening, pigment concentration, phenolic content and antioxidant activity, with unbagged fruit (0 d) considered a control treatment. It was found that bagging reduced the fruit colouration and concentration of pigments, particularly anthocyanins and carotenoids, as well as the phenolic and antioxidant contents, but did not affect fruit ripening. During fruit growth, the anthocyanin concentration of fruit in the control treatment peaked at 57 d before harvest and then decreased at 27 d before harvest, but at the time of harvest, both this variable and blush development were higher in unbagged fruit than in bagged fruit, particularly where longer periods of bagging had been used. These results indicate that reducing radiation stress through continuous bagging of the fruit does not improve the colour intensity of 'Forelle' pears at harvest, and the 27 d prior to harvest appear to be most important for blush development.
In this study, the effects of fruit bagging on residue behavior and dietary risk for four pesticides (abamectin, imidacloprid, carbendazim and difenoconazole) in apple were investigated. The ...dissipation behavior of four pesticides were assessed after spraying on three occasions with the first spray at 2 months before harvest and the subsequent sprays at 10-day intervals at recommended doses of 5.4, 45, 135 and 975 g. a.i.ha
, respectively. The dissipation experiment results demonstrated that apple fruit bagging reduced the initial deposits of four pesticides from 72.2% to 95.3%, prolonged the half-lives from 50.4% to 81.1%. The ultimate residues of abamectin, imidacloprid, carbendazim, and difenoconazole in bagged apple were far below the residues of unbagged apple. The dietary risks of four pesticides were assessed according to the ultimate residues and acceptable daily intakes (ADIs). The hazard quotient (HQ) were 0.013% to 43.415% for different pesticides. Fruit bagging reduced the HQ of four pesticides from 29.7% to 94.8%. Fruit bagging reduced the dietary risk of four pesticides in apple.
► Phenolic compounds were compared between bagged and unbagged apple fruits. ► Fruit bagging lowered the phenolic compound concentrations in apple peels. ► Fruit bagging affected the phenolic ...compounds in apple flesh. ► The effects of bagging treatment differed among varieties.
Concentrations of eighteen types of phenolic compounds were compared between bagged and unbagged fruits in both the peel and the flesh of three apple cultivars, ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’. Fruit bagging treatment significantly lowered the phenolic compound concentrations in apple peels, except the gallic acid and chlorogenic acid in ‘Red Delicious’. Among the detected phenolic compounds in fruit peels, anthocyanins were the most sensitive to fruit bagging, followed by flavonols. In apple flesh, chlorogenic acid, phloridzin, and flavanols were the major phenolic compounds. The concentration of chlorogenic acid in apple flesh was hardly affected by the bagging treatment. Fruit bagging did not affect the concentration of phloridzin in the flesh of ‘Golden Delicious’, but the treatment enhanced the content of the compound in ‘Red Delicious’ and reduced the concentration in ‘Royal Gala’. The flavanols concentration was reduced by the bagging treatment in the flesh of ‘Golden Delicious’ and ‘Red Delicious’, but remained unchanged in the flesh of ‘Royal Gala’. The concentration of total phenolics was higher in apple peel than in the flesh, except that chlorogenic acid was significantly higher in the flesh of either bagged or unbagged ‘Red Delicious’ and unbagged ‘Royal Gala’. Generally, fruit bagging treatment decreased most of the phenolic compound concentrations in both the peel and the flesh, especially those in peels. The effect of bagging treatment differed among cultivars.
Fruit bagging is an effective technique for fruit protection in the orchard management. Bagging can create a micro-environment for fruit growth and affect fruit quality during storage, in which the ...diversity of microorganisms may play an important role. Therefore, various methods including biochemistry, analytical chemistry, and bioinformatics methods were used to reveal the influences of fruit bagging on postharvest fruit quality, physiological characters, decay and surface fungal community of 'Yali' pear fruit were investigated in this study. Fruit bagging significantly decreased the postharvest decay after 15 days of ambient storage. There were no significant differences in fruit firmness, titratable acid and ethylene production rate between the fruit-bagging and non-bagging group after 15 days of storage, while the soluble solids contents (SSC) and respiration rate in non-bagging fruit was significantly higher than that in fruit-bagging after 15 days of storage. Furthermore, the surface microbes of pear were collected and determined by the new generation sequencing technology. The alpha diversity of fungi in non-bagging fruit decreased significantly after 15 days of storage, while there were no significant changes in bagging fruit. Ascomycota and Basidiomycota were the two major phyla detected in the bagging fruit, and the dominant fungal genera were Alternaria (23.7%), Mycosphaerella (17.25%), Vishniacozyma (16.14%), and Aureobasidium (10.51%) after 15 days of storage. For the non-bagging pear, Ascomycota was the only phylum detected, and the dominant genera was Pichia (83.32%) after 15 days of storage. The abundance of Pichia may be regarded as the biomarker to indicate the degree of fruit decay. This study showed that fruit bagging could significantly reduce postharvest fruit decay and respiration rate of 'Yali' pear. Significant differences were found in fungal composition between bagging and non-bagging pear after storage for 0 or 15 days. Fruit bagging maintained the diversity of fungi on the fruit surface, increased the abundance of non-pathogenic fungi, and even antagonistic fungi such as Aureobasidium, Vishniacozyma, and Mycosphaerella. A reduction in the abundance of pathogenic fungi and incidence of postharvest decay during the storage of 'Yali' pear were also recorded. In conclusion, fruit-bagging changed the fungal diversity on fruit surface of 'Yali' pear, which had significant effect on reducing postharvest fruit decay, and thus prolong the storage period of 'Yali' pears. The future thrust of this study will focus on the isolation of fungi or bacteria from pear fruit surface and identify their roles in causing fruit decay and changing fruit quality during storage.
Bagging is one of the most important techniques for producting high-quality fruits. In the actual of cultivating, we found a new kind of browning in peel of apple fruit that occurs before harvest and ...worsen during storage period. There are many studies on metabonomic analysis of browning about storage fruits, but few studies on the mechanism of browning before harvest.
In this study, five-year-old trees of 'Rui Xue' (CNA20151469.1) were used as materials. Bagging fruits without browning (BFW) and bagging fruits with browning (BFB) were set as the experimental groups, non-bagging fruits (NBF) were set as control. After partial least squares discriminant analysis (PLS-DA), 50 kinds of metabolites were important with predictive VIP > 1 and p-value < 0.05. The most important differential metabolites include flavonoids and lipids molecules, 11 flavonoids and 6 lipids molecules were significantly decreased in the BFW compared with NBF. After browning, 11 flavonoids and 7 lipids were further decreased in BFB compared with BFW. Meanwhile, the significantly enriched metabolic pathways include galactose metabolism, ABC membrane transporter protein, flavonoid biosynthesis and linoleic acid metabolism pathways et al. Physiological indicators show that, compared with NBF, the content of malondialdehyde (MDA), hydrogen peroxide (H
O
)
superoxide anion (O
) in peel of BFW and BFB were significantly increased, and the difference of BFB was more significant. Meanwhile, the antioxidant enzyme activities of BFW and BFB were inhibited, which accelerated the destruction of cell structure. In addition, the metabolome and physiological data showed that the significantly decrease of flavonoid was positively correlated with peel browning. So, we analyzed the expression of flavonoid related genes and found that, compared with NBF, the flavonoid synthesis genes MdLAR and MdANR were significantly up-regulated in BFW and BFB, but, the downstream flavonoids-related polymeric genes MdLAC7 and MdLAC14 were also significantly expressed.
Our findings demonstrated that the microenvironment of fruit was changed by bagging, the destruction of cell structure, the decrease of flavonoids and the increase of triterpenoids were the main reasons for the browning of peel.
•Responses of phenolics to fruit bagging and the following bag removal were studied.•Fruit bagging lowered the phenolic compounds concentration in apple peels.•The bag removal increased the ...concentrations of most phenolic compounds.•The compounds responded differently to fruit bagging and the following bag removal.
During the course of fruit development, the concentration of cyanidin-3-galactoside decreased in the peel of unbagged ‘Golden Delicious’ apples but increased in that of ‘Red Delicious’ apples. Fruit bagging completely inhibited the synthesis of cyanidin-3-galactoside in fruit peel. After re-exposure to sunlight for 9 days, ‘Golden Delicious’ synthesized an increased amount of anthocyanin compared to previously unbagged fruit, whereas ‘Red Delicious’ synthesized less than control. The concentration of quercetin-3-glycoside was also reduced during bagging treatment from the early developmental stage, but was enhanced after removing bags late in fruit development. However, the synthesis of the six types of flavonols, quercetin-3-galactoside, quercetin-3-glucoside, quercetin-3-rhamnoside, quercetin-3-rutinoside, quercetin-3-xyloside and quercetin-3-arabinoside, might possess different sensitivities to bagging treatment, as their concentrations increased at different levels compared to control. Chlorogenic acid in ‘Red Delicious’ apples and procyanidin B1 in ‘Golden Delicious’ had no response to bagging treatment while the former compound in ‘Golden Delicious’ and the latter in ‘Red Delicious’ did respond, suggesting that the regulation of the synthesis of these compounds by sunlight irradiation might be genotype dependent. Meanwhile, the response of other types of phenolic acids and flavanols as well as phloridzin to the bagging treatment was similar; their concentrations decreased with fruit bagging and then increased after bag removal, indicating that their synthesis regulation might be genotype independent.
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