Effect Of Bagging On Color And Quality In Fruit Of Grape (cv.Red Globe)

Anthocyanins are a kind of natural pigments in plant, which play an important role in coloration and quality of fruit. Grape fruit (cv. Red Globe) was used as materials in this experiment, the effect of different kinds of fruit bag was studied on the content of chlorophyll, carotenoid, anthocyanin, flavonoid, total phenolics under different cultivation condition and the fruit quality were also studied in this paper. The results were described as below:1. The content of chlorophyll reduced along with the fruit development, while no significant different was found among the treatments in the experiment greenhouse of Yongdeng, which has a cool climate. The content of carotenoid, flavonoid and total phenolics increased during the early stage and decreased during the late stage of fruit development. Anthocyanin content increased along with the fruit development. All bagging treatments had less anthocyanin content. But the fruit bagged with white paper bag had higher anthocyanin content than the control at the harvest time. PAL activity in peel increased along with the fruit development. Bagging treatment decreased PAL activity. There was a significant difference among the bagging. Fruit bagged with white bag had a higher PAL activity.2. In the greenhouse of Yongdeng, the content of soluble solid, total sugar, amino acid and ascorbic acid increased gradually in pulp after bagging, but all bagging treatments had lower content than the control. TA content decreased after bagging, but all bagging treatments had higher content than the control.3. Bagging increased the flavonoid content and decreased the content of chlorophyll, carotenoid, anthocyanin, total phenolics in peel. Bagging reduced the content of soluble solid, TA, total sugar, AA and ascorbic acid in pulp at experiment site of Honggu. Fruit bagged with white paper bag had less reduction on the parameters above except flavonoid. Removing bag before harvest was favor to coloration and quality.4. The flavonoid content was increased by bagging; however, the content of chlorophyll, carotenoid, anthocyanin and total phenolics were decreased in peel in the experiment greenhouse...