Effect of Different Bagging Treatments on Fruit Quality of Yingshuanghong Peach
LI Qiuli
GAO Dengtao
WEI Zhifeng
YANG Wenjia
LIU Junwei
HAN Yuanyuan
Abstract：The Yingshuanghong peach was treated with different bags at stone-hardening stage to study the effect on fruit quality.The changes of peach appearance,size,quality and quality indexes during ripening period were studied.The results showed that the single fruit weight of peach was increased by different bagging treatments,among which the single-layer paper bag treatment showed the most significant difference,while no significant difference was observed using the non-woven fruit bags.The fruit longitudinal,transverse and lateral diameter were increased,but had no significant difference between treatments.The L* value of fruit was increased,while h* value was reduced.The single-layer paper bag treatment showed more significant impact on fruit colouring.The soluble solid content showed no significant difference between different bagging treatments.The titratable acid content was significantly reduced by single-layer paper bag and black non-woven fruit bag.The Yingshuanghong peach firmness was significantly reduced by different bagging treatments.Fruit appearance,coloration area and fruit cracking rate were better than those of non bagging treatments and among bagging treatments single-layer paper bag was better than non-woven fruit bags in maturation period.In short,different bagging treatments improved the quality of fruit color and single fruit weight,while had no significant influence on the quality of soluble solid content.The effect of single-layer paper bag was better than non-woven fruit bags,and no significant difference was observed between the non-woven fruit bags.
Keywords：peachbaggingnon-woven fruit bagsingle-layer paper bagfruit quality
Publication Date：2017-01-01
Online Publishing Date：2026-09-12(First online date of this platform, not the publication date of the document)
Pages：8( 95-102 )