Effects Of Bagging Times On Fruit Quality Of 'Jiefangzhong' Loquat

For guiding the production of loquat(Eriobotrya japonica lindl.), to provied theoretical basis for loquat production with superior quqlity and higher rate of commodification,'Jiefangzhong'loquat which planted in Ningde city Fujian province was used as experimental material, the external and internal quality of the loquat with different bagging times were studied to determine the best begging time. The results were showned as below:1. The external quality of loquat was significant affected by bagging time. Bagging decreased the content of anthocyanin, lavonoid, total phenolics and carotenoid, to bag earlier, the content was lower.2. The incidence of rust, other noninfectious diseases and insect injury of loquat was significant decreased by bagging, with time eariler, the effect was more obvious. The weight of the fruit decreased after bagging, to bag eariler, the weight was thinner.3. Bagging reduced the content of soluble solids and total sugar of loquat fruit. Bagging earlier, the lower fruit soluble solids and the sugar content, the lower the sugar acid ratio and SSC/TA, fruit flavor followed worse.4. Bagging improved the content of amino acid and Vc, bagging sooner, the higher content. Bagging improved the content of the majority of amino acids, and bagging eariler, higher levels. Bagging affected mineral elements of the fruit, to bag earlier, the higher the phosphorus content in loquat, and calcium, iron, zinc, copper and manganese content was lower.5. Bagging reduced fruit storability, with bagging time eariler, the worse the quality of fruit after storage.6. The hydrocarbons, phenols, esters was significantly decreased in bagged fruit, while the aromatic compounds were significantly increased.7. Bagging changed the environment of the fruit, fruit PPO, POD enzyme activity was reduced. With earlier bagged, the activity of the fruit was lower, which helped to improve the external quality of fruit. Considering the effects of bagging periods on the fruit appearance and internal quality, the author considered that 70 to 80 days after full-bloom in Ningde was the best peroid of bagging. Fruit bagged on this period had better quality,which surface was clean and bright and the flavor was well.