| A bagging experiment for 'Fuji Nagafu No.2' apple(Malus pumila Mill) was conducted by useing double paper bag , single paper bag and plastic bag., form 2001 to 2002,in high quality fruit area of LuoChuan, This thesis mainly studied how different bag types and bagging time affect on the inner and outer quality and store property of apple. The experiment were carried on from ten days after withering (about 10th May) to eighty days after withering (about 20th July).,bagging 8 times(every ten days), The main results as follows:1. Bagging could obviously improve the inner quality and the appearance of fruit, with the bagging time's delay, the results as follows: (1). The single apple weight showed an increase tendency. The later we bagged , the heavier single apple weighed,, vice versa. During 60 days after withering, bagging did not affect the single apple weight. (2). Different bagging time affected the firmness irregularly. (3). Soluble solid content and acidity content increased. Bagging at 50 days after withering, There was no significant difference in the content of soluble solid content and acidityin comparsion with CK. (4).The content of Anthocyanin, Chlorophyll and Carotonoid had an increasing tendency. The color of fruit was better than CK, but the content of Chlorophyll and Carotonoiel was lower than CK.Bagging before 50 days after withering, the fruits were bright, clean and less rust.2.The best time of bagging was at 50 days after withering (about 20th June). If bagging was too early, the appearance of fruit was better while the inner quality was worse.If bagging was too late, the content of Chlorophyll and Carotonoid was higher and the green was faded incompletely and the coloring speed became slower after removing the bags.. 3.We could draw a conclusion that the double paper bag (J) was the best, the single paper bag (Q) and the plastic bag (S) is not good in high altitude area. (1). The bagging apple's weight was lighter than CK.The fruits with J and Q were lighter than those with S . It can reach a very high level. Fruits with Q were greatly lighter than those with J .(2). The firmness of fruits with Q was the biggest, while the firmness of fruits with J and S had little differenced). In level of sunbuming, fruits, in single paper bag, were the most serious, next to those in double paper bag, the fruitsin plastic bag were the least serious(4). 'The c'bntentof bagging-fruit's Acidity and soluble solid content was lower than that of CK. (?. The rust index of J was the lowest and that of Q was the highest, .Fruit's coloring was best in J , next to Q and S is the worst. The differences among them were very obvious. Bagging at 50 days after withering, content of Anthocyanin reached the highest level. Bagging before 30 days after withering (30th May), it was lower than CK. Bagging in S , it was always lower than CK. . Chlorophyll of bagging-fruit was obviously lower than CK, the average content of chlorophyll in J decreased 58.06%, 74.77% in Q and 8.19% in S ,in comparation with CK. If you bagged before 50 days after withering (20th June). It was beneficial for the green fading of fruit. The content of Carotonoid in bagging fruit was lower than CK. The time of bagging with plastic did not affect the content of Carotonoid.4,The bagging-fruit was easy to lose water after removing the bag, So it was worse in storage than CK, but among three types of bag, the double bag treatment was better than the other two in storage, next to plastic bag treatment, the single paper bag was the worst. The activity of PPO and POD in bagging apple changed greatly in comparsion -with CK, the baging apple in S is the highest, nest to that in Q, that of J is the lowest,while CK treatment was the most smooth. Firmness of apple in S was always lower than the other treatment.Therefore, the best bagging time is at 50 days after withering, the best type of bag is doubl paper bags instead of single or plastic ones in high quality fruit area over 950m altitude.
|
PDF Full Text Request