Research On Coloring And Quality Of Fruit Bagging Of Nanguoli Pear In Western Liao Ning

Nanguoli pear fruit bagging is measure to promote fruit coloring and quality.Due to changing inthe environment in which the micro-domain, the impact on fruit quality is a tremendous, especiallyon fruit coloring. This experiment, uses the as test materials, different bag types, different baggingperiod, pick bags of time on the Nanguoli pear fruit coloring and quality in the west of liaoningregion of Fuxin. The results are as follows:1、The suitable paper bag type is the3rd bag (the inside and outside hydrophobic pocket of theTaishan) and the5th bags (butter paper bags) in the west of liaoning region of Fuxin.The bestbagging time is about July1(55~60d after blooming), the best taking off paper bag time is aroundSeptember5(before harvest15d).The two bags of coloring the best effect.Ratio of anthocyanin andchlorophyll of the bagged of July1and the picked of September5is largest, the largest area of bestcoloring, coloring effect and quality is the best.2、The fruit coloring index of Nanguoli pear were improved after different paper bags baggged,The effct of different types of paper bag on the fruit size and fruit shape index was not obvous,Different types of paper bag on the firmness soluble solids, total sugar, total acid, the content of Vceffects are not significant differences.3、The fruit coloring index of Nanguoli pear were improved after Different time of bagging. Theeffct of different bagging time on the fruit size and the fruit shape index was not obvious, Baggingfruit weight was lower than that of the control, while bagging fruit sooner, a smaller, but differentbagging time on the fruit size effects were not significant. Different bagging time on the fruithardness impact significantly, bagging fruit hardness becomes large, and the bagging time earlier,larger hardness. Different bagging time on soluble solids, total sugar, total acid, the content of Vceffects are not significant differences.4、The fruit coloring index were significantly higher than those of control after taking off bags ofdifferent time. Taking off bags anthocyanin and chlorophyll maximum ratio, coloring effect best.After bagging fruit weight were less than that of the control, the late bagging, fruit is small, but nosignificant difference compared with control group. Different bagging time on the fruit shape indexhave no significant influence Different bagging time on the fruit firmness have significant difference.Debagging too late, hardness is big. Different uncasing time on soluble solids, total sugar, total acid,the content of Vc effects are not significant differences.5、Bagged by the decline of chlorophyll to reduce the inhibition of anthocyanin, the anthocyaninchlorophyll ratio to promote the coloring.The synthesis of pigment and light are related, baggedbecause less after light, the content of chlorophyll and carotenoid content fail distinctly after bagged,and the content of anthocyanin also had a tendency to fail. And bagged the earlier declined more. The content of peel chlorophyll and carotenoid significantly increase after bag removal,but the content ofanthocyanin without increases rapidly,but content of three pigments lower than contrasting ones.Andafter taking off bags chlorophyll, Carotenoids content increases rapidly, the flower green nosignificant increase. But three pigment content are lower than those of the control. Abstract bag tooearly, the fruit back to green phenomenon, picking bags too late is not easy to color.15days after thepick of the bags harvest best.