不同果袋对新西兰红梨品质的影响

Effect on Fruit Quality of Bagging with Different Types on Bags of New Zealand Red Pear

选择5种不同类型的果袋对新西兰红梨果实进行套袋处理,研究了套袋对果实品质的影响。结果表明:套袋改善新西兰红梨果实外观品质,单果质量增加,果面光亮、洁净、着色好、果点变小且不明显;但套袋也会使新西兰红梨果实的可滳定酸有所降低,不同类型果袋使果实硬度、可溶性固形物含量、可溶性总糖含量、Vc含量降低或提高。在5种果袋类型中,编号为D-2和D-4果袋处理的果实综合品质最佳。

Effects of bagging with 5 different types of bags on New Zealand red pear fruit quality were studied. Results indicated that the external fruit quality was effectively improved by bagging with different bag types. The bagged fruit skin gloss,clean and color were better than CK, the fruit spots were obviously less than CK and fruit weight was increased than CK. It was suggested that bagging could also decrease the content of titratable acidity. The flesh firmness, soluble solids, total soluble sugars and Vitamin C were less or larger in bagging treatments. The quality of the fruit bagged D-2 and D-4 among the 5 types of bag were the best.