不同果袋对‘黄金’和‘丰水’梨发育微环境及果实品质的影响

Effects of bagging on fruit developmental microenvironment and quality of ‘Whangkeumbae’ and ‘Hosui’ pear

选取3种果袋对‘黄金’和‘丰水’梨套袋,以不同生理时期梨果实为材料,对果实外观、果皮色素含量、相关酶活性、糖含量和袋内微环境进行分析。结果表明:套袋能明显改善梨果皮色泽,降低果锈发生程度,‘黄金’以双黄袋套袋效果最佳,‘丰水’以黄黑双层袋最佳。套袋改变了袋内微环境,袋内温、湿度呈负相关性,果皮叶绿素含量降低,POD、PPO酶活性受到抑制。套袋后‘黄金’和‘丰水’单果重分别比对照减少13.55%和10.82%,果实可溶性总糖含量、可溶性固形物含量和硬度均下降,与对照相比,‘黄金’分别降低8.68%、5.94%和4.83%,‘丰水’分别降低9.97%、1.40%和11.32%。

The fruits of＇Whangkeumbae＇and＇Hosui＇pear were bagged with different bags and collected at different fruit stages to examine the effects of fruit bagging on their appearance qualities and content of pericarp pigment,changes of the related enzymes activities and the changes of sugar content and microenvironment of bagging.The results showed that bagging could change the microenvironment and got remarkably improved in appearance.The optimum bag was double-layer paper bag with the outside bag being yellow and the inner bag being yellow for＇Whangkeumbae＇and double-layer paper bag with the outside bag being yellow and the inner bag being black for＇Hosui＇.There was a negative correlation between the changes of temperature and humidity in the bags,and chlorophyll content of pear peel and the PPO and POD activities in the bagged fruits were lower than those of the control.The single fruit weight of＇Whangkeumbae＇and＇Hosui＇bagged fruit was 13.55% and 10.82% lower than that of the control,respectively,and the soluble sugar content,solids content and firmness were 8.68%,5.94%,4.83% and 9.97%,1.40%,11.32% lower than those of the control,respectively.