Effects of Bagging on Fruit Quality of 'Ruiguang 47' Nectarine

文献类型： 外文期刊

第一作者： Zhang, Bin-bin

作者： Zhang, Bin-bin;Ma, Rui-juan;Cai, Zhi-xiang;Yan, Juan;Guo, Ji-ying

作者机构：

关键词： nectarine;bagging;colour;internal quality

期刊名称：VIII INTERNATIONAL PEACH SYMPOSIUM

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： We report the effects of single-layer different bags with different colour (white, yellow, yellow outside and black inside) and double-layer bag (yellow outside and black inside) on several fruit quality traits of 'Ruiguang 47' nectarine. Fruit (x20 atreatment) were bagged from day 40 after full bloom till harvest, while the yellow/black bags were removed 4 days before harvest.Bagged fruit tend to have earlier ripening and higher fruit weight (white and yellow bag). Fruit treated by yellow/black bags had better colour, anthocyanin content and anthocyanin to chlorophyll ratio (Ant/Chi).Soluble solids content (SSC) was not significantly affected by white and yellow bags but it reduced significantly when treated with yellow/black. In addition, fruit firmness with and without skin of white and yellow bag treatments decreased significantlywhile increased with yellow outside and black inside single layer bag. In regard to fruit treated by yellow outside and black inside double-layer bag, skin firmness improved significantly in 2011 but had no significant differences in 2012. The results indicate that bagging of 'Ruiguang 47' nectarine in white bag can keep better quality. However, removing yellow/black bags 4 days before harvest can improve skin colour and increase fruit firmness.

分类号： S6

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