Effect Of Bagging On Fruit Quality And Sucrose Metabolism-related Enzymes Of ’Xiahui6’ Peach

Peach fruit bagging cultivation as the main ways and measures to produce quality pollution-free peach fruit have been widely used in peach production in China. The experiment was carried on’Xiahui6’which two kinds of one layer fruit bags(one layer white bag, one layer newspaper bag) and two kinds of two layer bags(two layer white inner yellow outer bag, two layer black inner yellow outer bag) was used from2010to2011. The external quality and internal quality of the peach fruit and the activity of sucrose metabolism-related enzymes were measured, the temperature and humidity in bags during fruit maturing were recorded. Preliminary explored the physiological mechanism of bagging on fruit quality in order to filter bag-type suitable for peach production in the south of China and provide technical and theoretical basis for the improvement of the peach fruit bagging technology. The results showed as follows:1. Temperature and humidity of fruit bags and atmospheric temperature were recorded. In sunny and cloudy days the temperature difference of single-layer white paper bag was the largest while in rainy days one-layer newspaper bags was the largest, humidity decreases with temperature increasing, bag humidity is higher than the atmospheric humidity in all weather conditions.2. Changes of fruit growth and quality during development were measured. Bagging had no significant effect on fruit weight and size. Peaches with outer-yellow inner-white bags had significantly higher total soluble solids content, while peaches with newspaper bags had significantly lower total soluble solids content. Double layer bags significantly reduced the hardness of mature fruit and flesh, promoted fruit maturation. Newspaper bags and outer-yellow inner-white bags significantly improved peach fruit organic acid content of fruit, In addition, bagging had no significant effect on fruit soluble sugar content.3. Changes of fruit pigment and chromatism index during growth and development were measured. Bagging significantly reduced peach peel chlorophyll, carotenoid and anthocyanin content, peach fruits bagged with two layer black inner outer yellow baggs had the lowest content, for the control of13.70%,74.47%and8.00%. Bagging improved the fruit brightness values (L*). One layer white paper bag had significant effect on red-green chromatic aberration (a*) and chroma(C).4. Changes of fruit sucrose metabolism-related enzymes were measured. The activity of AI and NI was the highest during the early stage of growth and decreased with fruit development and sucrose accumulation, reached the minimum in the mature fruit. The activity of SS and SPS irregularly changed in the process of fruit development. Of control and bagged fruits the AI and NI activity and sucrose content showed a negative correlation while with glucose and fructose content were positively correlated, some were significant or highly significant correlation. It would conclude that invertase enzyme plays a key role in the ’Xia Hui6’ peach sugar metabolic process.It would conclude that one layer white paper bag is suitable for ’Xia Hui6’ in the lower Yangtze River region.