Effects Of Different Concentration Combinations Of Dihydro Methyl Jasmonate And Vanillin On The Quality Of ’Red Fuji’ Apple

The production of apple occupies the main position in China, its exports accounted forabout23.41%of the world’s total exports, which makes our country become the largestexporter of apple in world. But there are some problems in the apple industry, which restrictthe apple exports. On the one hand, problem of poor flavor which caused by bagging becomesmore increasingly, it influences the fruit qualities and postharvest storage. On the other hand,labour shortages and rising labor costs become the bottleneck of restricting orchardmanagement. At present, Japan and other developed countries had returned to applecultivation mechanism without bagging. At the same time, the scholars at home and abroadare actively looking for safe environmental protection, efficient low toxicity and economicapplicable plant physiological active substances to solve the problems.This research based on early studies about tomato. In this experiment, we used ‘HirosakiFuji’ as the test material. We measured the indexes about fruit coloring and intrinsic qualities,and hoped to select the optimal concentration of dihydro methyl jasmonate （MDJ） andvanillin, in order to provide theoretical basis and technical support for synthesis of compounddispensing and solving the problems caused by bagging.Through experimental analysis, we gained the following conclusions:1Combination5(10mg/L MDJ+10^-6mol/L Vanillin) had effect the qualities ofbagging and unbagging fruits effectively. It promoted the coloring of unbagging fruits, andimproved the inner qualities of bagging fruits.2MDJ and vanillin could accelerate the development of red color and degradation ofyellow color in fruits. Treatment5(10mg/L MDJ+10^-6mol/L Vanillin) without bagging hadbetter color development than the unbagging control fruits, and closed to the bagging controlfruits in the harvest. We explored the further reasons of improvement in coloring, and foundthat MDJ and Vanillin could significantly increase the PAL activity in fruits, which increasedthe cyanine glycosides content rapidly.3Different concentration combinations of MDJ and vanillin had improved fruits’ internalqualities obviously, and there were significant differences between treatments.4Different concentration combinations of MDJ and Vanillin could improve fruit qualities of bagging fruits and increase the fruit flavors. They had a positive effect on thecoloring. They increased the coloring strength and reduced the hue angle value, which madthe color and lustre of fruits were more bright and redder. T5(10mg/L MDJ+10^-6mol/LVanillin) was the best combination. Meanwhile, two principal components had affected the Vccontent of bagging fruits significantly, which increased the nutritional value of bagging fruits.5Above all, combination5(10mg/L MDJ+10^-6mol/L vanillin) was the bestcombination of concentrations.