The Effect Of Bagging On Quality And Ca, Mg, K Content During Development Of Red Fuji Apple

Bagging is a approach to produce top grade and no polluting Fuji apple, in fact, the fruit bag quality is different, and the bagging technology not pass a test, Bagging earlier, the fruits faded easier, and the fruits not tidiness very well, while bagging later, there is also no perfect effect on improving the appearance quality of fruits. So, in this paper, 'Red Fuji' apple was used to study the effection of bagging time and different kind of bags on fruit quality and mineral nutrition, the formation of quality and mineral nutrition of fruit under bagging was also revealed, which provided useful information for the basic theories of bagging. The research was carried out in fruit garden of TianHuyu in Shi Jiazhuang in 2007, studying bagging time (after full bloom25d,35d,45d,55d)and different kind of bags( White inner and gray-inner gray-outer outer double-layer, Red-inner and black-inner gray-outer outer double-layer, Black inner and black-inner gray-outer outer double-layer) .The main results were summarized as follows:1 The effect of bagging on apperance quality of 'Red Fuji 'appleThe weight per fruit can be increased by early bagging and the fruit what was bagged after full blom 25d-35d gained significantly larger weight than those no bagging. There were no obvious difference among different kind of bags, but all bagged fruit weight than those no bagging.At the early development stage of fruit, more earlier to bagging, more lower of the the chlorophyll content. With the development of fruit, the difference was not so abvious . As regard to different kind of bags, the chlorophyll contents were low by bagged with Black inner and black-inner gray-outer outer double-layer and Red-inner and Black-inner gray-outer outer double-layer whereas they were higher with White inner and gray-inner gray-outer outer double-layer, but both of them were lower than no bagging.Anthocyanin content showed no difference at the early development stage of fruit among the different bagging times, but all significantly lowered than those no bagging. After the bags were put out, anthocyanin content formed rapidly, they were significantly higher than those no bagging, and showed no difference among different bagging times and different sorts of bags samely.2 The effect of bagging on firmness, soluble solids content and titratable acid content of 'Red Fuji 'appleThe fruit firmness was getting to the lowest on the harvest stage with the development of fruit, but no significant difference was produced among different bagging time and different kind of bags, and also compared with those no bagging ; soluble solids content increased of fruit, little changes were showed at the early development stage by bagging in different time, however, soluble solids content of fruit earlier bagged was significantly lower than those no bagging. No distinct difference was appeared too by bagged using different kind of bags, but all lower than no bagging; titratable acid content showed decreasing and then increasing, but decreased secondly afterwards. It can be reduced by earlier bagging, but no difference was bringed by sorts of bags.3 The effect of bagging on soluble sugar and starch content of 'Red Fuji 'appleThere were no effection on reducing sugar and fructose by bagging, at the ripening stage, the sucrose and total sugar content were lower due to earlier bagging, and those no bagging was the highest. No distinction was discovered on soluble sugar among different kind of bags.The starch content obviously decreased with the development of fruit. The starch content was the highest at the earlier stage, then it transformed to sugar gradually and more earlier bagging more lower the content, so the starch content of no bagging was the greatest. For the different kind of bags to sarch content, Black inner and black-inner gray-outer outer double-layer give birth to the maximum, the next was White inner and gray-inner gray-outer outer double-layer, but all lowered than those no bagging.4 The effect of bagging on mineral nutrition of 'Red Fuji 'appleIn the development of fruit, the Ca content showed the tendency which increasing and then reducing while the Mg, K content presented the other way round. Compared with no bagging, there was no distinction to Ca, K, Ca/K content of which time to bagging, but Mg content can be increased by earlier bagging and they were significangly higher than no bagging bagged after flowering 25,35,45d, just in these time, Ca content obviously lower than no bagging.Different kind of bags made little influence on Ca content,Ca/K. all Mg content bagged were higher than no bagging and evidently showed by Red-inner and Black-inner gray-outer outer double-layer. The K content bagged by Black inner and black-inner gray-outer outer double-layer were significantly lower than those no bagging .Meanwhile, the Ca/Mg of fruits bagged by Black inner and black-inner gray-outer outer double-layer and Red-inner and Black-inner gray-outer outer double-layer were significantly lower than those no bagging.