The effects of bagging on fruit characteristics and its role in physical fruit protection were investigated in three pitaya cultivars: Vietnam White (VN-White) and Chuchi Liu (Hylocereus undatus), ...and Chaozou 5 (Hylocereus sp.). The experiment comprised four treatments: paper-white bag (P-WB), net screen-black bag, polyethylene plastic-black bag (PP-BB), polyethylene plastic-white bag (PP-WB) and non-bagged control. Fruit bagging did not change the fruit lightness but significantly affected other peel colorimetric parameters. VN-White fruits bagged with P-WB became redder (a * = 27.6), less yellow (b * = 4.4) and had higher colour purity (h ° = 10.7) than non-bagged fruits. Fruits with P-WB in Chuchi Liu also showed significant difference in b * and h ° values as compared with control. Bagging with PP-BB or PP-WB in Chaozou 5 also produced redder fruits (a * = 31.7 and 30.3) with more colour intensity (C * = 32.4 and 31.3) than non-bagged fruits. There were no significant differences in fruit size and weight, total soluble solids content and fruit ripening duration among treatments in all three cultivars. Fruit firmness also exhibited no significant differences among most treatments except for PP-BB, which gave a lower value than other treatments. In general, fruit bagging could reduce the peel thickness but could not increase the edible fruit rate. The most important role of fruit bagging was to effectively protect fruits from physiological factors such as cracking, bird damage and blemish, which led to the significant decrease of the total damaged and defective fruits (13.7–33.3%), as compared with non-bagged control (66.7–72.6%).
The effect of fruit transpiration on the mechanisms driving peach (
Prunus persica (L.) Batsch) daily growth was investigated. In peach, fruit water losses increase during the season and might play a ...key role in determining fruit growth. Skin transpiration was reduced during the cell expansion stage by enclosing fruit in plastic bags fitted with holes. In the first year, diameter changes of bagged and control fruit were precisely monitored for 15 days, and percentage dry matter and soluble solids content were determined during the experiment and at harvest. In the second year, midday fruit water potential, daily patterns of fruit growth and of vascular and transpiration flows were monitored. Bagging reduced fruit daily growth on some days, and negatively affected both fruit dry matter percentage and soluble solids content. Fruit transpiration rate was reduced during the midday hours, thus increasing midday fruit water potential and lowering xylem inflows. In accordance with the Münch hypothesis on traslocation, these conditions likely decreased the necessary gradient needed for the transport of phloem sap to sink organs, as in the afternoon, bagged fruit showed lower phloem inflows. These data suggest that skin transpiration in peach has a positive effect on fruit growth, as it enhances fruit phloem import.
The influence of bagging on aroma volatiles and skin coloration of ‘Hakuho’ peach (
Prunus persica) was examined over a 2-year-period. In 2002, fruit were covered with orange paper bags before pit ...hardening, and with single and triple parchment paper bags and orange paper bags (percentage transmission of sunlight: 80%, 50%, and 15%, respectively) 15 days before harvest. Non-bagged fruit were used as controls. The fruit harvested at the firm-mature stage and stored for 3 days thereafter were evaluated. In both study years, bagging generally caused earlier ripening, particularly in 2002. However, fruit maturity did not show any significant differences among the treatments in 2003. Fruit weight, soluble solids content (SSC), and titratable acidity (TA) were not affected by bagging treatments. The area and intensity of the skin's red color were increased with increasing bag exposure to sunlight. The non-bagged fruit accumulated the largest amount of anthocyanin, whereas the fruit covered with orange bags had the smallest amount of anthocyanin. The high chlorophyll content and the brown blemishes on the skin of non-bagged fruit, as well as the low
L values, were responsible for the low visual quality. By contrast, fruit covered with orange bags appeared bright red and had high
L values, both of which accounted for the good visual quality. Whereas bagging did not affect total aroma volatile production by whole fruit, significant differences were observed in the aroma volatile content between skin and flesh. A significant difference was observed in the γ- and δ-decalactone levels among fruit with different bag treatments. The aroma volatile content was the lowest in non-bagged fruit that were exposed to full sunlight. The results indicate that bagging of ‘Hakuho’ peach can improve fruit skin color through the reduction of chlorophyll content and increase fruit flavor through the increase in aroma volatile content.
The effect of fruit bagging on the content of carbohydrate, organic acid and carotenoid in ripening mango of cvs. 'Chinhuang', 'Baixiangya', 'Hongyu' and 'Guifei' was investigated by high performance ...liquid chromatography (HPLC). Fruit bagging enhanced the contents of both total carbohydrate and total carotenoid, but reduced the content of total organic acid in fruit of all the tested varieties. The composition of carbohydrate, carotenoid and organic acid were not affected by fruit bagging. Bagged fruits of all the tested varieties had higher content of ascorbic acid, quinin acid, β-carotene, xanthophyll and lycopene and each constituent of carbohydrate than the control fruit. The proportions of ascorbic acid, quinin acid, β-carotene and lycopene were all raised by fruit bagging. Content and/or proportions of other compositions of carbohydrate, organic acid and carotenoid in mango fruit varied with tested cultivars and constituent types. The resulted suggested that fruit bagging can improve the internal quality of mango.
In order to clarify the ecological and biological effects of fruit bagging, tomato variety JYK was taken as the test material to study the changes of the microenvironment in different color fruit ...bags and the effects of these changes on the fruit development, yield and quality, with the treatment without fruit bagging as the control (CK). The results showed that bagging with different color fruit bags had positive effects in decreasing the light intensity of the microenvironment and increasing its temperature and humidity, and thus, increased the single fruit mass and promoted the harvest stage advanced. Black bag had the best effects in increasing microenvironment temperature and fruit mass, with the single fruit mass increased by 27.2% and the harvest period shortened by 10 days, compared with CK. The fruit maturation period in colorless bag, blue bag and red bag was shortened by 8, 3 and 2 days, and the single mass was increased by 11.8%, 6.4% and 4.8%, respectively. Moreover, the coloring and lycopene con
Fruit bagging during growth is practiced on some fruit crops in Australia and Japan to control damage by physiological and pathological disorders. This study was undertaken to investigate whether ...this treatment could be used to control lenticels discoloration, a physiological disorder unique to ‘Apple’ mango, a popular cultivar in Kenya, which has a high demand in both domestic and export markets. ‘Apple’ mango fruit were bagged at 70 days after bloom (DAB). Bagged and unbagged fruit were harvested at 168 DAB, subjected to quality analysis at harvest and on regular intervals during ripening. The experiment was set on a completely randomized design and means subjected to a t-test for comparison and least significant difference for separation at p<0.05. There were no significant differences (p>0.05) in fruit weight and diameter between bagged and unbagged fruit. However, bagged fruit had significantly (p<0.05) higher peel hue angle (H°) and L* values. Sensory analysis rated bagged fruit superior in terms of appearance, color and overall acceptance at harvest and on ripening. There were no significant differences (p<0.05) in taste and flavor between bagged and unbagged fruit. Bagged fruit had a prolonged postharvest life and reduced weight loss, and this may be of economic importance to the mango fruit retailers. These results indicate that bagging may produce an unblemished, attractive and high quality fruit at harvest and on ripening, leading to improved exports and better prices for mango fruit farmers.
Fruit bagging is a very effective method for study of fruit qualities and anthocyanin synthesis. The characterization of differentially expressed proteins that were isolated from both bagged and ...normal fruit skin tissue is apparently an essential parameter for understanding the effect of shading on fruit qualities and to understand the mechanism of fruit coloring in
Pyrus communis
. Proteome maps of both bagged and normal
P. communis
‘Placer’ fruit skin were obtained by performing two-dimensional electrophoresis analysis and compared to assess the extent to which protein distribution differed in pear skin. The comparative analysis showed 38 differentially expressed proteins between the two samples: with three protein spots up-regulated and 35 down-regulated in the bagged fruit. Differentially expressed protein spots were subjected to matrix-assisted laser desorption ionization time of flight (MALDI-TOF) analysis and the data compared to that of known proteins to deduce their possible functions. Of these, 21 protein spots were identified and classified into functional classes. These identified proteins were mainly involved in photosynthesis, signal transduction, energy pathway, protein folding and assembly, and carbohydrate and acidity metabolisms, and were under-expressed in bagged fruit skins. This work provides a first characterization of the proteome changes in response to fruit bagging treatment in red pears.
Study on improving nectarine quality in Chongqing Sui Shunzgai; Luo Jianghui; Liao Chongxue (Chongqing Fruit Research Institute, Jiangjin, Chongqing (China))
Xinan nongye xuebao,
20/Aug , Volume:
18, Issue:
4
Journal Article
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