套袋对石榴果实品质的影响

Effect of Bagging with Different Types of Bags on Fruit Quality of Punica granatum L.

选用5种不同果袋对石榴果实进行套袋试验，比较了生长期间不同果袋内微环境差异以及套袋对果实品质的影响．结果表明，套袋后各袋内温度较对照升高1．80％～3．02％，袋内光照度显著降低．双层袋内相对湿度始终低于袋外相对湿度，单层袋中的单层白色纸袋和单层黄色纸袋在14：00至19：00，单层黑色纸袋在17：00至19：00袋内湿度高于袋外湿度，其余时间低于袋外湿度；可溶性固形物（单层白色纸袋除外），可溶性总糖均较未套袋显著降低，平均分别降低14．2％，3．9％．单层白色纸袋处理与对照无显著差异，可滴定酸和Vc含量显著增加．套袋明显改善了果实的光洁度，但也降低了果实的着色指数．单层白色纸袋处理的效果显著优于其它处理．

Five different types of bags were selected to study the changing of the microenviroments inside the bags during the growth period and the pomegranate fruit quality after harvest. The results showed that the temperature inside bags were 1.80% - 3.02% higher than that inside the CK, at the same time, the intensity of transparence inside different bags were reduced greatly. The relative humidity inside the double-layer bags was always lower than inside the CK. Meanuhile, The relatine humidity inside the white single-layer paper bag and the yellow single-layer paper bag of single-layer bags was higher than inside the CK during 14：00 to 19：00 of a day, and it was higher inside the black-inner and brown-outer single-layer during 17：00 to 19：00 of a day,and they are all lower than that of CK at the rest time of the day. The total soluble solid （except for white single-layer paper bag） and the total soluble sugar in bagged fruit were reduced by 14.2% , 3.9% on average respectively. There was not significant difference between the white single-layer paper bag and CK; while the content of titrable acidity and Vc was higher than that of the CK. The skin gloss of the bagged fruit was better than that of the CK, but the coloration index was reduced. The treatment of white single-layer paper bag was the best choice.