高透气性果袋对桃果实微域环境和品质的影响

Effects of high permeability fruit bag on peach microdomain environment and fruit quality

采用高透气性处理工艺制作微孔黄色和白色纸质果袋,并对金陵黄露桃进行套袋试验。性能测试结果表明,与普通果袋相比,微孔果袋袋内的光热条件都得到显著改善。微孔果袋比普通果袋的透光率提高了16.3%~24.4%;在40.1~45.0℃、45.1~50.0℃、>50.0℃3个高温区间,微孔黄色、白色果袋内的温度累积时间比普通黄色、白色果袋分别减少1.8 h、1.0 h;2.2 h、2.3 h;3.2 h、3.2 h。套袋试验结果显示,微孔果袋处理与普通果袋处理相比,总糖含量、糖酸比增加,但差异不显著,但与不套袋对照相比,差异缩小至无显著差异水平(P>0.05),普通果袋处理的总糖含量、糖酸比与不套袋对照相比下降显著(P<0.05);各处理之间,有机酸含量变化不大(P>0.05);果皮色泽方面,微孔白袋处理优于普通白袋。总之,与普通果袋处理相比,桃果实通过微孔果袋处理提升了桃果实内在品质,且外在品质没有降低。

Microporous yellow and white paper fruit bags were made by high air permeability treatment process,and the bagging test was carried out on Jinlinghuanglu peach.The performance test results showed that the light and temperature condistions in the microporous fruit bag were significantly improved compared with those in the ordinary fruit bags.Compared with the ordinary fruit bags,the light transmittance of microporous fruit bags was increased by 16.3%-24.4%.In the three high temperature intervals of 40.1~45.0℃,45.1~50.0℃ and>50.0℃,the temperature accumulation time in the microporous yellow and white fruit bags was reduced by 1.8 h,1.0 h;2.2 h,2.3 h;3.2 h,3.2 h compared with that in the ordinary yellow and white fruit bags,respectively.The results of bagging test showed that the total sugar content and sugar-acid ratio under microporous fruit bags treatment were higher than those under ordinary fruit bags treatment,and the difference with non-bagging was reduced to no significant difference level(P>0.05).The total sugar and sugar-acid ratio under ordinary fruit bag treatment were significantly lower than those under non-bagging treatment(P<0.05).The organic acid content did not change much between treatments(P>0.05).In terms of peel color,microporous white bags were better than ordinary white bags.In short,compared with the ordinary fruit bag treatment,the internal quality of peach fruits was improved in microporous fruit bag treatment,and the external quality was not reduced.