Effects Of Bagging On Fruit Quality And Color Mechanism Of Non-astrigment

This paper studied the effect of bagging on fruit quality of non-astringent.8 bags were selected to bag 'Fuyu' on Jun.26, harvesting by stages, and analying internal and surface quality of 8 treatments fruit, focusing on analysis of color changes law and carotenoid composition and content of the variation laws, which would provide theoretical guidance for the coloring mechanism. Most of bagging would descend internal quality, the paper selected five kinds of exogenous substance to spray on nearly mature fruit, in order to improve the persimmon fruit commodity comprehensively. The main results were as follows:1, With the growth of persimmon fruit, the fruit soluble solids, soluble sugar and carotene content increasing, while the tannins, hardness, vitamin C and chlorophyll content decreaseding.2, Effects of bagging on early fruit, double bag could improve fruit morphology. The difference of fruit color of every treatments except colorless cellophane were not obvious on Voc.11. Outer yellow and inner white double-layer bag and outer white and inner red double-layer bag can restrain the occurrence of disease, but double-layer bag treatments can increase the incidence of speckle; cellophane treatments other than blue cellophane could improve vitamin C content and soluble solids content; bagging can reduce fruit rigidity, outer yellow and inner black double-layer bag, yellow and red cellophane treatments more significant.3, Double bag picked off ahead of fruit maturation, fruit weight, the incidence of speckle and disease, rigidity, total soluble sugar content increased, the color of fruit which is picked off on Oct.2 returned to green; Single-layer bag picked off ahead of fruit maturation, rigidity and soluble solids decreased, total soluble sugar and vitamin C content increased, the color of fruit picked off on Oct.2 showed typical orange-red. The persimmon fruit in Major change time picking off within5 days, its rigility, tannins, soluble solids and total soluble sugar content increased in some extent, the fruit are reddish color, "yellow color" markedly increase in double bag treatments.4, The difference of non-astringent persimmon fruit color was mainly caused by five kinds of carotene content and their proportion. With the fruit mature, five kinds of carotene content components were obviously increased, zeaxanthin and cryptoxanthin content were more obviously.5 kinds of pigment were easy to synthesis in the sun light, yellow cellophane treatment promoted their content, while blue and red cellophane reduce the content.5, In the development of the pulp, fructose, sucrose content glucose levels drop. Bagging has small influence on sucrose and fructose content. Single-layer bag improve the fructose content, while red cellophane reduce the content significantly, reduce the fruit sweetness.6, Fruit pigment are significant correlation with each other, pulp sucrose and fructose reach significant correlation, most pulp pigment have significant positive correlation with pulp glucose and fructose. In the fruit percicarp, the composition of pigments and sugars with smaller correlation. The composition of sugars in percicarp have no significant correlation with each other.7, Fruit colour b is closely related with chlorophyll in percicarp, the fruit colour b of outer yellow and inner black double-layer bag is highest, which is related with the low proportion of cryptoxanthin, lycopene andβ-carotene. The rise of fruit color a is related with the increase of red pigment such as cryptoxanthin, lycopene andβ-carotene. Colorless and yellow cellophane make the color redder. The color a of fruit which in double bag picked off on Oct.23rd and which in single-layer bag picked off On October 12rd are better, which is related with the increase of cryptoxanthin, lycopene andβ-carotene. The fruit color is redder when its bag picked off in turn color peak, which is related with the increase of cryptoxanthin and lycopene.8, That certain density of glutanic acid,6BA, GA3,urea and KH2PO4 were sprayed on fruit increased vitamin C content significantly and reduced the free amino acids and protein content. Glutamic acid and KH2PO4 significantly improved the appearance of fruit quality,6BA enhanced intrinsic value markedly. GA significantly delayed fruit coloration, which could be used to delay the persimmon time to market and extend the shelf life.Comprehensive analysis of bagging on the internal and external quality of persimmon fruit, the results show that the colorless and yellow cellophane is better, white single-layer bags of the second, outer yellow layer within the black bags of serious damage to fruit commodity. Colorless glass, paper bags and conducive to fruit color is yellow, marked increase in fruit vitamin C and soluble solids content, should promote the use in production. Double bag to bag the fruit early fruit weight, hardness, and although the marked increase in total soluble sugar, but fruit significantly increased the incidence of brown spot disease, it is not suitable to the bags in advance. Spraying certain concentration of 6BA and glutamic acid could improve the fruit quality.