Effects of Bagging on the Aroma of ‘Alexandrine Douillard’ Pear Fruit

[Objectives] This study was conducted to explore the effects of bagging on the aroma of ‘Alexandrine Douillard'pear fruit. [Methods] The static headspace( SHS) and gas chromatography-mass spectrometry( GC-MS) techniques were used to analyze ethylene release and aroma components from the‘Alexandrine Douillard'pear fruit in no bagging( CK),single-layer bagging( KK) and double-layer bagging( KW) treatments. [Results] Bagging during growth period to some extent inhibited ethylene production during storage of‘Alexandrine Douillard'pear at normal temperature. Single-layer bagging could significantly reduce ethylene release during late storage of fruits,and double-layer bagging delayed the appearance time of ethylene release peak during fruit storage. Bagging changed the composition and content of the aroma substances of‘Alexandrine Douillard'fruit. The aroma substance contents ranked as no bagging > single-layer bagging >double-layer bagging. [Conclusions] The study provides a theoretical basis for the research on bagging technology of‘Alexandrine Douillard'pear.