Pre-harvest fruit bagging influences fruit color and quality of apple cv. Delicious

An attempt was made to observe the effect of pre-harvest bagging with spun-bound fabric bags on color and quality of Delicious apple. Bagging was done about a month before harvesting and removed 3-day before harvesting. Bagged and non-bagged fruits were stored at 2℃ ± 1℃ and 90%-95% RH. Observations were recorded on color and fruit quality attributes such as total phenolics, AOX activity, fruit Ca contents, LOX activity, SSC and ascorbic acid contents at harvest and during storage. Our studies have revealed that bagged fruits have better color development (Hunter “a” = 52) than non-bagged fruits at harvest (Hunter “a” = 38), which declined slightly during storage. Similarly, at harvest, bagged fruits contained high amounts of Ca (5.38 mg/100g) and total phenolics (9.3 mg GAE/100gpulp) exhibited higher AOX activity (12.6 μmoles Trolox g-1), and had better SSC and ascorbic acid contents than non-bagged fruits, and there was a decline in all recorded parameters during storage. Bagged fruits exhibited lower LOX activity (1.38 μmoles min-1 g-1 FW) at harvest than non-bagged fruits (2.14 μmoles min-1 g-1 FW), indicating that non-bagged fruits were more senescent than bagged fruits. Further, LOX activity increased during storage both in bagged and non-bagged apples but increase in LOX activity was slower in bagged apples than in non-bagged apples.

Effect of Metaxenia on Volatile Compounds in Bagged Apple Fruit of Fuji

In the present study, the effect of pollen grain sources on volatile com- pounds in bagged apple fruit of Yan Fuji 3, grown at two experiment sites and pol- linated by pollens of other five cultivars was evaluated, to select appropriate poll- enizer cultivars for Fuji, and to provide a theoretical basis for improving the flavor and aroma of bagged apple fruit of Fuji. The results proved the significant metaxe- nia effect of the five pollenizer cultivars on volatile compounds of bagged apple fruit of Fuji. The numbers of both volatile compounds and characteristic aroma com- pounds in bagged apple fruit pollinated by Golden Delicious were larger and those of the fruit pollinated by Gala were smaller at both experiment sites. However, there were differences in the numbers of volatile compounds and characteristic aroma compounds among the fruits pollinated by Starkrimson, Jinxiuhaitang and Ruby at both experimental sites. The differences were caused by 12 compounds that only existed at a low level in certain samples. All of them were not the aroma contribu- tors except ethyl 2-methylbutyrate. The content of alcohols in bagged Fuji fruit was largely increased by Starkrimson and Ruby pollination; the content of aldehydes was obviously increased by Golden Delicious, Starkrimson and Gala pollination; the con- tents of esters and terpenes were significantly increased by Golden Delicious, Starkrimson and Ruby pollination. Jinxiuhaitang pollination showed no significant ef- fects for improving the content of four categories of volatile compounds. The metax- enia of the pollenizer cultivars on volatile compounds in bagged Fuji fruit was stable at the two experimental sites.

Effects of fruit bagging on the physiochemical changes of grapefruit(Citrus paradisi)

Fruit bagging is a commonly used cultivation measure to protect citrus fruit from insects and adverse environments.The present study aimed to comprehensively investigate the effects of bagging on the physiochemical characteristics of grapefruit.The grapefruit were bagged at approximately 110–120 d after anthesis with a one-layer kraft paper bag with black coating inside(SL),a double-layer kraft paper bag with one black paper as the inner layer(DL),and a three-layer kraft paper bag with two black papers as inner layers(TL),respectively.Ultra performance liquid chromatography-high resolution mass spectrometry(UPLC-HRMS)technique was used to identify a total of 19 flavonoids,2 phenylpropanoids,9 coumarins,and 5 limonoids.By using UPLC,50 carotenoids were identified.Gas chromatography–mass spectrometry was used to identify 3 soluble sugars,3 organic acids,and 11 amino acids.In the quantitated components in the peel(albedo and flavedo),the chlorophylls and the carotenoids components(such as luteoxanthin,violaxanthin,9-cis-violaxanthin,xanthophyll,zeaxanthin andβ-carotene)were significantly downregulated by bagging,causing the surface color of bagged fruit to turn yellow earlier but paler than that of the unbagged control,particularly in the three-layer kraft bag treatment.Unlike the peel,the color and the carotenoid content of the juice sacs were less affected.The physiochem-ical compounds other than pigments,including soluble sugars,organic acids,amino acids,flavonoids,coumarins and limonoids,were minimally affected by bagging treatments.Our results indicated that bagging at approximately 110–120 d after anthesis exerted influence mainly on peel color,but less on sugars,acids,amino acids,flavonoids,limonoids and coumarins of grapefruit.

Effect of Metaxenia on Sugars and Organic Acids and Taste Quality of Bagged Fuji Apple Fruits

In order to provide reference for the selection of appropriate pollination varieties facilitating the improvement of the flavor quality of bagged Fuji apple, the metaxenia effects of 5 pollination varieties on sugars, organic acids and flavor quality of bagged Fuji fruit were studied. The results showed that the 5 pollination varieties had significant metaxenia effects on sugars, organic acids and flavor quality of bagged Fuji fruit. For the sugar components, the fruits pollinated with Golden Delicious and Jinxiuhaitang showed higher glucose contents, and the fruit pollinated with Gala had the highest sucrose content; the fruits pollinated by Gala, Golden Delicious and Ruby exhibited higher malic acids, and the oxalic acid content and the succinic acid content were higher in the fruits pollinated with Jinxiuhaitang and Ruby ; and the fruit pollinated with Gala had the highest total sugar content, and the total acid content was higher in the fruits pollinated by Jinxiuhaitang and Ruby. The sugar-acid ratio was higher in the fruits pollinated with Gala and Golden Delicious, and the lowest in the fruit pollinated with Ruby. The senso- ry evaluation of fruits showed that the fruit pollinated with Ruby tasted sour-sweet, while the fruits pollinated with other 4 pollination varieties were sour and sweet moderately.

中国梨园全程机械化发展现状及建议

对当前梨园生产管理机械化发展情况进行分析,阐述了制约实现梨园全程机械化发展的关键生产环节是果实套袋、疏花疏果、水肥一体化、智能采收。提出全程机械化发展建议,包括制定和实行利于梨园全程机械化的标准、研发适宜化机械、建立健全果园机械化社会化服务体系。

免套袋栽培富士苹果果实品质与树体结构相关性分析

为明确免套袋栽培富士苹果果实品质与树体结构、枝类组成比例的相关性,以山东省31个果园的“富士”苹果为试材,研究外观品质、内在品质与树高、干径、冠径、枝类组成比例等参数的相关性。结果表明,单果重、果形指数与树高呈显著负相关,代表红色的a值与树高呈极显著负相关,与冠幅和树冠体积呈显著正相关,着色指数与树高呈显著负相关,与冠幅呈显著正相关,光洁度指数与冠幅呈显著正相关,和树冠体积呈极显著正相关;内在品质硬度、可溶性固形物、可溶性糖、V C及钙含量与树体结构无显著相关性,可滴定酸含量与冠幅、树冠体积呈极显著负相关,花青素含量与干高呈极显著负相关。代表黄色的b值与枝长呈显著负相关,与叶丛枝比例呈显著正相关;可溶性固形物含量与枝长呈极显著负相关,与叶丛枝比例呈极显著正相关,与长枝比例呈显著负相关,可滴定酸含量与枝长呈显著负相关,与叶丛枝比例呈显著正相关,V C含量与主枝数呈显著正相关,与枝长呈极显著负相关,花青素含量与枝条数呈显著正相关。分析认为,初盛果期(<12 a生)富士果园,树高、干高、冠幅等树体结构指标对果实外观品质的影响大于对内在品质的影响,而枝类组成比例对内在品质的影响大于对外观品质的影响。

不同类型果袋对蟠桃果实品质的影响

为了明确蟠桃果实优质生产的果袋类型,以金霞油蟠和瑞油蟠2号2个蟠桃品种为试验材料,6月上旬分别选用外黄内黑双层袋、白色单层袋进行果实套袋处理,以不套袋处理为对照,研究了不同类型果袋对蟠桃果实外观品质和内在品质的影响。结果表明:与未套袋的对照相比,2个蟠桃品种果实套袋后单果重和可食率明显增大,成熟期果面黄色度增加、红色度降低,果面亮度和光洁度有效提高,果皮擦伤度和果实裂果率明显降低,带皮硬度、去皮硬度和可溶性固形物含量降低不显著,其中套外黄内黑双层袋的效果优于套白色单层袋。外黄内黑双层袋对提高蟠桃果实外观品质和内在品质的效果优于白色单层袋,研究结果可为今后生产实践中提高蟠桃果实品质,尤其是解决蟠桃裂果问题提供理论参考。

不同类型果袋对天使红石榴果实品质的影响

【目的】果实套袋是提高果实品质的关键技术措施之一,研究不同类型果袋处理对天使红果实品质的影响,旨在选出合适的果袋类型,为天使红石榴的栽培管理提供参考。【方法】以5年生嫁接天使红为试验材料,以不套袋为对照,利用6种不同类型果袋对石榴果实进行套袋处理,比较不同处理后果实的内、外在品质,选出适宜天使红石榴套袋的果袋类型。【结果】白袋和灰袋能增加果实单果质量和百粒质量;其中灰袋处理较对照果实单果质量增加20%,百粒质量增加25%,效果最显著,但同时果皮厚度较对照显著增加30%;其他处理果皮厚度较对照果实无显著差异。不同处理间果实可溶性固形物含量无显著差异。除白袋、蓝袋外,其他4种果袋处理果实维生素C含量均高于对照果实;其中透明袋处理果实维生素C含量较对照增加20%,效果最显著。套袋果实苹果酸含量较对照增加12%~45%,其中灰袋效果最显著;透明袋、蓝袋、绿袋、灰袋处理果实柠檬酸含量较对照增加5%~13%,其中透明袋效果最显著。着色方面,灰袋处理果实a值最小,着色最浅;其中透明袋处理果实a值与对照差异最小,且显著高于其他果袋处理;除此之外,比较了果实成熟后不同时期果袋保鲜效果,发现透明袋保鲜性能显著优于其他果袋。【结论】通过比较不同果袋处理后的果实品质,透明袋能有效保护果实免受伤害,延长果实挂树期,增加果实维生素C含量且对其他感官品质无显著影响,其可作为天使红石榴优质生产栽培中的主要果袋类型。

不同枝果比和套袋对火龙果产量和品质的影响

以‘大红’火龙果为试验材料,探究不同枝果比和套袋对火龙果产量和品质的影响。结果表明,不同枝果比对果实单果重和大果率有显著影响,但对果实可溶性固形物等其他品质影响差异不显著。单果重随枝果比的增大而增大,其中以5∶1枝果比提升效果最明显,大果率达100%,但产量最低;3∶1枝果比的单果重和产量适中,且在可溶性固形物、可食率、果皮厚度和感观评分上表现较好。套袋显著降低果实单果重、产量和感官评分,降低可食率,对大果率、果皮厚度、可溶性固形物等影响不显著;除黑色尼龙网袋外,其余套袋处理均增加果实煤烟病发生率,降低果实外观品质;牛皮袋果面光泽度高,颜色鲜红,萼片绿色程度最高;白纸袋对促进萼片转红效果最佳。在生产中,推荐3∶1的枝果比+黑色尼龙网袋,能更大限度保证产量,有效提高果实品质。

果树木屑黑木耳袋栽基质研究

黑木耳产业对栎木资源的依赖是该产业发展和生态文明建设不相适应的突出表现,因而选取果树替代传统栎木是促进黑木耳产业绿色生态发展的潜在途径。本文选取苹果树木屑、桃树木屑、桔树木屑和核桃树木屑为黑木耳主要栽培基质,通过菌丝生长速度、菌丝密度、菌丝色泽以及锁状联合数目等指标考核最佳果木木屑袋栽基质。结果表明,黑木耳菌丝在桃树木屑袋料基质上生长最好,生长速度(5.62 mm/d)比对照组(5.24 mm/d)提高了7.25%;菌丝生长势较好,边缘整齐、浓密、色泽洁白且锁状联合数目较多;选取78%、82%、86%和90%等4个不同桃树木屑配比,通过不同袋料基质对桃树木屑黑木耳袋栽基质进行优化研究,最佳果木黑木耳袋栽基质配方为:桃树木屑78%、米糠19%、红糖1.5%、石膏粉1%、石灰粉0.5%,此时黑木耳菌丝的生长速度(10.06 mm/d)比对照组的生长速度(5.88 mm/d)提高了71.09%,且锁状联合数目最多。本研究结果表明,桃树可替代栎木进行黑木耳袋料栽培,为黑木耳产业的绿色高质量发展奠定基础。

不同套袋材料对‘红美人’杂柑果实品质及经济效益的影响

【目的】探讨不同材质的套袋对‘红美人’杂柑果实品质的影响,为寻求其适宜的套袋材料。【方法】采用市售不同套袋材料,对红美人杂柑进行套袋试验。【结果】不套袋红美人杂柑的果实商品果率仅为41.3%,而套袋能明显改善果实外观品质,使果面着色更均匀,商品果率均高于65.3%,最高为采用外黄内黑单层纸袋套袋,商品果率高达76.0%。套袋基本能提高果实可溶性固形物含量、降低可滴定酸含量,其中外黄内黑三层纸袋的果实可溶性固形物含量最高,达11.6%,显著高于不套袋;用外黄内黑二层纸袋和外黄内黑三层纸袋套袋能显著提高果实固酸比,提升果实风味。经济效益分析亦表明,套袋后株利润提高了118.0~189.5元,能显著提高果农的经济效益。【结论】套袋能提高红美人杂柑果实商品果率,提升果实品质,增加果农收益。在套袋时,如果考虑采摘后果实统货销售,可以采用外黄内黑单层纸袋,果实外观品质好、经济效益更高;如要生产精品果,可以采用外黄内黑三层纸袋,套袋果实的可溶性固形物含量和固酸比高、品质好。

手提式多种水果套袋机

为解决人工套袋质量参差不齐、套袋过程繁琐、效率低以及现有水果套袋装置局限性较大、仅能使用单一规格的果袋对特定水果进行套袋等问题,设计了一款能适用于多种水果套袋的手提式多种水果套袋机。本文针对上述问题,对水果套袋装置进行了模块化设计、结构设计、SOLIDWORKS三维建模以及ADAMS运动学仿真分析,完成了手提式多种水果套袋机的设计,不仅能够对多种水果进行套袋,还能够对不同尺寸规格的果袋进行套袋。

3种苹果果袋替代品的效果对比研究

苹果套袋可提高外观品质,但套袋成本高,免套袋栽培提高了苹果内在品质,降低了生产成本,增加了果农收益。为了降低生产成本且提高果实品质,进行了果袋替代品应用的试验研究。以岩富10苹果为试材,采用皮尔膜、康露威和宏保旺3种果袋替代品,分别设置400、500、600倍液3个浓度喷施果实,与不套袋果实、套袋果实进行对比。结果表明,666.7 m 23种果袋替代品处理的成本投入为87.36~131.04元,仅为果实套袋成本的1/30左右;综合3种果袋替代品提高果实外观、内在品质的效果以及投入产出比认为,皮尔膜400倍液更适用于延安地区岩富10苹果免套袋品施用,666.7 m 2商品果产量3000 kg,比不套袋果增产约700 kg,比套袋果增产约500 kg;果实耐贮性最佳,在室温下可贮藏45 d,比套袋果延长近14 d。

不同果园免套袋‘红富士’苹果果实性状、商品率及农药残留的比较

2022年10月11—13日,作者对洛川县具有代表性的7个免套袋苹果园进行苹果免套袋技术调研,分析对比不同果园免套袋‘红富士’苹果果实性状、商品率、农药残留量的差别。结果表明,果型指数,槐柏洼里矮砧园最高,显著高于陕果矮砧园8.43%;果面色度,试验场乔砧园最差,为157.64,显著低于其他所有果园,特别是该场矮砧园果面色度最高,为380.00,比试验场乔砧园高1.41倍;果实硬度,3个矮砧园(陕果矮砧园、槐柏洼里矮砧园、试验场矮砧园)均高于其他所有果园,其中试验场矮砧园最高(7.59 kg/cm^(2)),比试验场乔砧园(6.72 kg/cm^(2))高12.96%;可溶性固形物含量,槐柏洼里矮砧园最高(15.55%),试验场乔砧园最低(13.11%),而试验场矮砧园可溶性固形物含量虽然较低(14.10%),但比试验场乔砧园高0.99%。说明矮砧‘红富士’苹果这3项指标均高于乔砧‘红富士’苹果。商品果率,轩乐短枝园最高(76.75%),其次为陕果矮砧园(72.66%),最低的是绿佳乔砧园(51.11%),似乎是短枝园商品果率高于矮砧园,矮砧园又高于乔砧园。但这个结论不好下,因为没有栽培管理一致性的依据。轩乐短枝园‘红富士’苹果检测12项农药残留量均未超标,实现农药无残留。建议在免套袋苹果生产中要选择着色好的优新品种;提高土壤有机质含量;选择高光效树形和合理整形修剪;无害化病虫害防控,并做好桃小食心虫的预测、预报及防治;促进果实着色,提高果面光洁度。

不同厚度聚乳酸复合保鲜袋对水果玉米的保鲜效果的研究

为研究不同厚度聚乳酸(Polylactic Acid,PLA)基复合保鲜袋对水果玉米的保鲜效果,采用厚度为0.01 mm和0.02 mm的PLA(聚乳酸)/PBAT(聚己二酸)复合保鲜袋(25%PLA+70%PBAT+5%淀粉)包装水果玉米,并置于0℃/85%RH的环境中贮藏28 d,每7 d测定水果玉米的失重率、皱缩率、腐败率、籽粒硬度、可溶性糖、可溶性固形物、维生素C和总酸含量。结果表明,0.01 mm厚的PLA/PBAT复合保鲜袋可显著降低水果玉米的皱缩率、硬度和总酸含量,减缓可溶性糖、可溶性固形物、维生素C等营养物质的消耗,从而维持水果玉米的食用品质和商用价值,延长其货架期。该研究为聚乳酸基复合保鲜袋在水果玉米保鲜中的应用提供一定理论基础和依据。

Studies on Changes of Phenolics in the Apple Fruit Peel in Response to Light Intensity

Fruits from 9-year-old apple trees (Malus domestic Borkh. cv. Fuji) were wrapped by two-layerbag in middle of June, and bags were removed in middle of September. The bag-removed treatmentwas performed in following three ways: once-removing all inner and outer bags; twice-removingbag (removing inner bag 3 d after removing outer bag); dipping 5 s in 1 mM salicylic acid (SA)after once-removing all bags. Changes of phenolic compounds in fruit peel in response to lightenvironment were studied before or after removing bag. The results showed that the baggedtreatment could significantly decrease the contents of UV (ultraviolet)absorbing compounds,rutin and anthocyanins of the fruit peel, but increased chlorogenic acid level. After removalof bag, the level of SA and quercetin in the fruit peel appeared peak 1 d after bag-removed,except that quercetin was decreased in SA-treated fruits. UV absorbing compounds, anthocyaninsand rutin were kept increasing all along after the removal of bag, except that chlorogenic acidwas decreased during being retained inner bag in the treatment of twice removing bag. Thepositive correlations existed between changes of UV absorbing compounds and changes ofanthocyanins or rutin. It was suggested that light played an important role in phenolicsmetabolism.

Effects of different color paper bags on aroma development of Kyoho grape berries

This study investigated the influence of red,green,blue,and white paper bags on the free volatile compound development of Kyoho grape berries from green to harvest.Seven functional groups of volatiles were identified during the development of Kyoho grape berries including esters,aldehydes,alcohols,terpenes,ketones,acids,and hydrocarbons.Esters and aldehydes were abundant in Kyoho grape berries,mainly represented by ethyl acetate,ethyl butyrate,and(E)-2-hexenal.They accumulated quickly after veraison and slightly decreased toward maturation.Red,green,blue,and white paper bags promoted the accumulation of esters and inhibited the accumulation of aldehydes,also inhibited the accumulation of alcohols,tepenes,ketones,and acids.Their effect from strong to weak was green,blue,red,and white paper bags.The expression profiles of genes in the lipoxygenase-hydroperoxide lyase(LOX-HPL) pathway were also analyzed and the results indicated that the regulation of red,green,blue,and white paper bags on aldehydes,alcohols,and esters volatile aromas was at transcriptional level.The results expanded our comprehension in grape aroma biosynthesis and berry bagging technique in table grape cultivation.

不同颜色果袋对阳光玫瑰葡萄成熟过程中果锈发生及品质的影响

探明不同颜色果袋对阳光玫瑰葡萄果锈发生及品质的影响,为生产上更好地选择果袋并进行优质生产奠定基础。以10年生阳光玫瑰葡萄植株为试验材料,设置5种不同颜色果袋处理,以不套袋为对照,比较果实成熟过程中的果锈发生及品质变化。结果表明,随着果实的成熟,果锈发生率表现出先增加后趋于稳定的变化趋势,对照、红袋、白袋、蓝袋、绿袋和黑袋的果锈发生率达到较高水平的时间分别为盛花后97 d、107 d、107 d、107 d、122 d和107 d,对应果锈发生率分别为19.47%、12.48%、12.42%、9.62%、7.59%和0.84%。对照、蓝袋的果皮较亮,黑袋的果皮较暗。对照、白袋和蓝袋的单粒质量均在盛花后107 d达到最大值,其他处理在盛花后122 d达到最大值,且白袋的最大单粒质量最大,为15.57 g,其次是蓝袋。对照、白袋和黑袋的果实硬度较大,绿袋和蓝袋的果实硬度较小。对照、白袋、蓝袋和红袋的果实可溶性固形物含量和糖酸比较高,其果实可溶性固形物含量均在盛花后97 d达到18%或以上,绿袋和黑袋的果实可溶性固形物含量在盛花后107 d均达到18%或以上。总之,蓝袋可以显著降低阳光玫瑰葡萄果锈发生,且对果实成熟期和品质影响最小,是阳光玫瑰葡萄优质生产的较好选择。

高透气性果袋对桃果实微域环境和品质的影响

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。

不同滤光袋对石榴果实日灼及品质的影响

为筛选适宜的石榴防日灼果袋,以日灼敏感型品种红玉石籽为材料,研究不同滤光袋对石榴果实日灼指数和内外品质的影响。结果表明,套袋可显著减少果实日灼的发生,果实日灼指数下降62.42%~100%。套袋对果实品质指标影响的主成分分析结果表明,套袋主要影响果实的可滴定酸、可溶性固形物、可溶性糖以及籽粒硬度。套红袋可提高可溶性糖含量26.72%,籽粒硬度降低35.58%,可溶性固形物以及可滴定酸度无显著变化;套绿袋果实的可滴定酸提高5.80%,可溶性固形物和可溶性糖含量分别提高7.03%和15.40%,籽粒硬度降低56.30%;套蓝袋可滴定酸提高11.59%,可溶性固形物和可溶性糖含量分别提高9.38%和23.55%,籽粒硬度降低16.26%;套白袋的果实可滴定酸降低17.39%,可溶性固形物和籽粒硬度分别降低2.89%和35.63%;套牛皮袋果实的可滴定酸、可溶性固形物分别提高8.70%和11.17%,籽粒硬度降低38.91%。在主成分分析的基础上,根据综合评价模型得出套绿袋和红袋的果实品质最佳,综合不同滤光袋对果实外观和果实品质的影响,套绿袋果实表面容易形成果锈,套红袋的果实日灼指数下降91.80%,并且果实表面着色均匀,可溶性糖含量显著增加,籽粒硬度显著下降。因此,红袋是红玉石籽商品化生产的理想果袋。