The Effects Of Bagging And Physiological Active Substance On Pigmentation Of Pingguoli

This experiment was carried out in the Pingguoli of Hualong group in Yanbian during 2009-2010, and it used Pingguoli as materials through bagging treatment and spraying exogenous natural substances of plant treatment, to confirm how they affect the fruit coloring., The contens of the skin pigmentand the activities of related enzymes,were determined,,and the relationships of fruit coloring and pigment,the activities of related enzymes in bagging Pingguoli were verified to provide technical support and theoretical basis for fruit coloring and the mechanism.The results are as follows:1. Fruit bagging has an obvious effect on the fruit color and fineness. The seedcase of bagged fruit has an lower amount of chlorophyll and carotenoids,and an higher amount of anthocyanin than the CK, which greatly improves the surface color fineness of Pingguoli. Especially, the effect caused by double-layer fruit bag (single wax layer) made in Luochuan is the best, the a* value and the fruit color index reach to the biggist and the surface color become the reddest when the fruits are ripe, which is much different from other bagging treatments.2. Exogenous natural substances have a great effect on fruit color and bagged fruits are better than the ones not bagged. The amount of peel anthocyanin treated by 40mg·L-1 GNT is the highest, which is as 1.7 times as that of control group,and it exceeds other treatments greatly with the reddest surface color and the biggest color exponent. It is followed by that treated by 800mg·L-1 Glu, whose amount of anthocyanin is 1.2 times that in control grouop.The lowest goes to that treated by ETH.But all the treatments reach the significant levels,compared with the control group. On the whole, the treatment of ETH is not as good as those of Glu and GNT,but its surface luster improves, reaches to the level.3. Bagging obviously improves the activity of chlorophyllase in peel of Pingguoli. There are two synthesizing peaks of PAL and CHI in the pericarps during the development of fruit, which are called earlier development stage and maturity stage. But the enzyme activity of pericarp PAL is lower and the enzyme activity of CHI is higher than that in control group. A conclusion drawn from related analysisshows that the correlation coefficient of the enzyme activity of pericarp PAL,CHI and anthocyanin is 0.352 and 0.447 respectively,. which shows that the synthesis of anthocyanin is related to the activities of pericarp PAL and CHI(closely).4. The activity of chlorophyllasein peel is decreased significantly under the action of GNT, while it shows no significant difference in ETH and Glu treatments;hysiologically active substanceshave no effect on promoting the activity of PAL in peel;the activity of CHI in peel is increased distinctly in both GNT and ENT treatments.