| Bagging is an important measure to improve the quality of fruit trees in China and can change the microenvironment around the fruit and improve the external and internal quality of the fruit.In this study,Jinling Huanglu,Xiahui 8,zijinhong 2 and zijinhong 3 were used as materials to study the effect of six color fruit bags of white,yellow,red,green,blue and outer yellow inner black single-layer bags on the internal and external quality of fruit in 2019.The changes of fruit pigment,color difference,hardness,soluble solid content,soluble sugar and organic acid content were measured,and the relationship between the microenvironment difference and the quality formation of six color fruit bags was discussed.The main results of this study are as follows:1.The external quality of bagged peach fruit during its growth and development was measured.Bagging inhibited the formation of chlorophyll and anthocyanin in the fruit compared with the control.There was no significant difference between the white single bagged fruit and the control fruit.The fruit treated by the outer yellow inner black single bagging was significantly lower than the control fruit,and the fruit treated by the yellow,red,blue and green single bagging was significantly higher than the control fruit.The brightness,color saturation,red saturation and yellow saturation of bagged fruits were higher than those of the control,and the single layer bagged fruits with outer yellow and inner black were the most significant.The results showed that bagging could improve the fruit glossiness,inhibit the anthocyanin synthesis and promote the decomposition of chlorophyll during the growth and development of peach fruit.2.The changes of inner quality during the growth and development of bagged peach fruit were measured.The single fruit weight of bagged fruit was not significantly different compared with the control,the SSC,pulp hardness,peel hardness and soluble sugar content of the outer yellow and inner black single-layer bagged fruit were significantly lower than that of the control,and the index of the white single-layer bagged fruit was the closest to that of the control.It can be found that the content of soluble sugar and organic acid in the outer yellow and inner black single layer bags,green and blue single layer bags are lower than that in the control fruits and white single layer bags by comparing the content of soluble sugar and organic acid.3.The fruit of Jinling Huanglu,Zijinhong 2 and Zijinhong 3 were bagged 7 days before harvest,and the fruit of Xiahui 8 was bagged 15 days before harvest.After bagging,there was significant difference between the fruit with black single layer bagging and the control fruit,among which the brightness value,chlorophyll and anthocyanin content increased,which promoted the early ripening of the fruit.There was no significant difference between bagged fruit and control fruit.The brightness value of green and blue single-layer bags increased,the anthocyanin content had no significant difference with the control compared with the control,and the fruit maturity was a little later.4.The effect of removing bags before picking on the internal quality of peach fruit was measured.By comparing the changes of single fruit weight,fruit hardness,soluble sugar and organic acid content,it was found that the effect of pre harvest bag removal on single fruit weight was not significant,except that the soluble solids and total sugar content of bag fruit were lower than that of the control fruit,and the difference between the bag fruit and the control fruit was significant.In addition,fruit hardness,sucrose,fructose and quinic acid content were all lower.The results showed that there was no significant difference between the control and the white single bagged fruit,and the red and green single bagged fruit had higher organic acid content.The content of sorbitol and fructose in the blue fruit bag was higher than that in the Yellow dew. |
