Study On The Relationship Of Fruit Coloring, Pigment And The Related Enzymes Of Pingguoli After Bagging

The Pingguoli of yanbian hualong group was used specimens in this experiment,which carried on bagging treatment,then reserched the effect of different periodsd to bagging and removing bags to on the fruit coloring and quality,meanwhile, determined the contens of the skin pigment and the related enzymes.Reserched the relationship of fruit coloring and pigment,the related enzymes from physiology point, proved the physiological mechanisms of the fruit coloring in Pingguoli which after bagging,hoping perfect the bagging technology and guiding the producted of Pingguoli.The results as follows:The fruit skin of Pingguoli chlorophyll content were lower than the CK significantly after bagging, the changing tend of this consistent in different period,the sooner bagging,the lower the chlorophyll content;The carotenoid content was slightly lower than the CK;Anthocyanin contents was lower significantly than CK.Bagging a significant impact on Pingguoli fruit color index,it reached the highest point at the time of 40 days after bloom,so it is the most suitable period for bagging.After removing bags,the chlorophyll content decreased slowly,and the later bagging,the lower the chlorophyll content level,the carotenoid content almost higher than other treatment,and reached maximum at harvesting.When the bagging fruit emoved bags,the anthocyanin contents rapid increasing,more than the CK in 6 days,the contents reached the highest point at 18 days before harvest,so removed bags at 15-20 days before harvest,the fruit color was brightest,it is the best period for removing bags.The chlorophyllase activity in CK fruit showed a "W"types,after fruit setting,the chlorophyllase activity decreased,the situation was opposite after June 28th the changes rules was almost same as other treatment,after the activity of later period was decreased,before harvested,the chlorophyllase activity continually rising.The phenylalanine ammonia-Lyase activity in CK fruit is highest,the June 20th take second place,they had not significant difference.The CHI activity in bagging fruit skins was significantly greater than CK. Effect of bagging on fruit quality of Pingguoli are different degrees,Bagging have the trend of lowering the fruits of fruit weight,than it increased the firmness.At the same time,decreased the content of vitamin C,soluble sugar, reducing sugar, titratable acid of fruit,than have an impact of the fruit flavor.