Effects Of Different Fruit Bags On Fruit Quality Of Peach Varieties At Different Maturity

In order to explore the effects of different fruit bags on the quality of peach fruit in different fruit ripening period,the selection of peach,nectarine,yellow peach,common peach and“Okubo”were used as the test material,and the fruit were bagged differently during the hard core period of the fruit.The effects of different treatments on the external quality,intrinsic quality and fruit pests of the fruit ripening period were studied taking the unbaged fruit as control.The test results showed that the bagging fruit improved the external quality of the fruit compared with the unbaged fruit.The experimental results are as follows:1.The data of bagged fruits and unbagged fruits of the 7 nectarine varieties were significantly changed.The single fruit weight of the bagged fruit was 149.4 g,the peeling hardness was 4.01 kg/cm~2,and the skin hardness was 5.35 kg/cm~2.The solid content was 8.56%;The single fruit weight was increased by 21.8 g,the peeling hardness was increased by 0.90 kg/cm~2,the skin hardness was increased by 0.90kg/cm~2,the soluble solid content was decreased by 1.6%,and the disease and insect rate was reduced by 10%.The fruit cracking rate was reduced by 5%,and the commercial fruit rate was increased by 14%.Bagging could increase the vertical,transverse and fruit shape index of the fruit,the difference was not significant.2.Compared with the unbagged fruits,the data of the five yellow peach varieties showed significant changes.The single fruit weight of bagging fruit was 278.0 g,peeling hardness of bagging fruit was 2.74 kg/cm~2,skin hardness of bagging fruit3.67 kg/cm~2,The content of soluble solids of bagging fruit was 10.44%;the single fruit weight of unbagged fruit was 30 g,the peeling hardness was reduced by 0.36kg/cm~2,the hardness of the skin was reduced by 0.26 kg/cm~2,the soluble solid content was reduced by 0.56%,and the fruit and insect rate was reduced by 17%.The fruit cracking rate decreased by 3.5%,and the commercial fruit rate increased by17.5%.Bagging could increase the vertical,transverse and fruit shape index of the fruit,the difference was not significant.3.Compared with the unbagged fruits,the data of 9'Okubo'excellent showed significant changes.The single fruit weight of bagging fruit was 252.5 g,peeling hardness was 1.6 kg/cm~2,skin hardness was 5.55 kg/cm~2,the soluble solid content was 12.5%;compared with the unbagged fruit,fruit weight increased by 42.5 g,peeling hardness decreased by 0.20 kg/cm~2,skin hardness decreased by 0.25 kg/cm~2,the soluble solid content decreased by 0.58%;The disease and insect rate was decreased 6.5%,the fruit cracking rate was reduced by 5%,and the commercial fruit rate was increased by 9%.Bagging could increase the vertical,transverse and fruit shape index of the fruit,the difference was not significant.4.Compared with the unbagged fruits,the data of 9 white meat peach varieties bagging showed significant changes.The single fruit weight of bagging fruit was290.6 g,peeling hardness was 2.73 kg/cm~2,skin hardness was 3.93 kg/cm~2,the soluble content was 10.25%;the average weight of the unbagged fruit was increased by 55.0 g,the peeling hardness was reduced by 0.27 kg/cm~2,the skin hardness was reduced by 0.30 kg/cm~2,the soluble solid content was decreased by 1.6%,and the disease and insect rate was reduced.10%,the fruit cracking rate was reduced by 5.0%,and the commercial fruit rate was increased by 14%.Bagging could increase the vertical,transverse and fruit shape index of the fruit,the difference was not significant.