Effect of Bagging on Fruit Appearance and Aromatic Components of Prunus salicina var. cordata

doi:10.11924/j.issn.1000-6850.casb2021-0410

Abstract

Abstract:

To provide technical support for using fruit bags in Prunus salicina var. cordata production, ten-year-old trees were used as test materials. Compared with no bagging, monolayer white pure wood paper bag and bilayer yellow-black wood paper bag were used for bagging treatment. Effects of different treatments on fruit quality, color and aromatic components of fruits were measured and analyzed. The results showed that the fruit longitudinal diameter, transverse diameter, lateral diameter and single fruit weight had no significant difference under the treatments. Compared with no bagging, the L ^*, a ^* and b ^* value of bagged fruits significantly increased. In monolayer white pure wood paper bag and bilayer yellow-black wood paper bag treatment, the soluble solid content decreased by 17.70% and 8.04% respectively, and the soluble solid content had significant difference only between monolayer white pure wood paper bag and no-bagging treatment. The total content of volatile substances in fruits increased by 52.60% and 48.91%, respectively, under the treatment of monolayer white pure wood paper bag and bilayer yellow-black wood paper bag, and the content of aldehyde compounds significantly increased. The results showed that bagging could improve fruit surface smoothness and exterior quality, and enhance the amount of volatile substances. Bilayer yellow-black wood paper bag shows the most obvious improving effect on fruit quality.

Key words: Prunus salicina var. cordata, bagging, color, volatile substances, fruit quality

CLC Number:

S661

PENG Cheng, DENG Linping, MENG Wancong, CHANG Xiaoxiao, ZHANG Zengwen, LUO Jianliang, QIU Jishui, LU Yusheng. Effect of Bagging on Fruit Appearance and Aromatic Components of Prunus salicina var. cordata[J]. Chinese Agricultural Science Bulletin, 2022, 38(7): 45-51.

Figures/Tables 5

References 28

[1]	苏冬梅, 谷文众, 陈灿, 等. CaCl₂处理对柰李低温贮藏期生理生化的影响[J]. 中南林学院学报, 2001(2):47-49,95.
[2]	王贵平, 翟浩, 陈汝, 等. 不同类型果袋微环境对富士苹果果实发育和品质的影响[J]. 江苏农业科学, 2019,47(17):138-142.
[3]	卜万锁, 牛自勉, 赵红钰. 套袋处理对苹果芳香物质含量及果实品质的影响[J]. 中国农业科学, 1998(6):3-5.
[4]	徐锴, 赵德英, 袁继存, 等. 不同果袋对红色梨果实品质的影响[J]. 浙江农业学报, 2019,31(12):2011-2018.
[5]	魏志峰, 李秋利, 高登涛, 等. 不同颜色果袋对‘阳光玫瑰’葡萄果实品质及香气物质的影响[J]. 经济林研究, 2019,37(4):35-43.
[6]	王丹, 田淑芬, 张娜, 等. 不同颜色滤光膜对‘巨玫瑰’葡萄果实品质的影响[J]. 中外葡萄与葡萄酒, 2019(6):39-42.
[7]	兰昌文, 蒋立茂, 徐涵秋, 等. 套袋对龙泉山脉地区“巨峰”葡萄品质及安全的影响[J]. 安徽农业科学, 2019,47(22):34-37.
[8]	王世明. 不同果袋及套袋方式对杧果品质的影响[J]. 中国果业信息, 2020,37(6):53.
[9]	孟富宣, 段元杰, 方海东, 等. 不同果袋及套袋方式对热农1号芒果果实品质的影响[J]. 江西农业学报, 2020,32(5):30-34.
[10]	汤雨晴, 万水林, 徐鹏, 等. 不同套袋处理对马家柚果实色泽的影响[J]. 江西农业学报, 2020,32(7):36-40.
[11]	谢婧蘅, 杨莉, 旦世浩, 等. 套袋对马家柚果实外观及内在品质的影响[J]. 核农学报, 2021,35(1):229-237.
[12]	唐会周. 品种、成熟度和病害对柑橘果实香气成分的影响[D]. 重庆:西南大学, 2011.
[13]	张雅. 温度和乙烯处理对‘富士’苹果采后果实品质的影响[D]. 泰安:山东农业大学, 2020.
[14]	瓮巧云, 黄新军, 许翰林, 等. 玉米/大豆间作模式对青贮玉米产量、品质及土壤营养、根际微生物的影响[J]. 核农学报, 2021,35(2):462-470.
[15]	侯文焕, 赵艳红, 廖小芳, 等. 采收时间对玫瑰茄萼片产量及营养成分的影响[J]. 核农学报, 2020,34(11):2623-2627.
[16]	彭程, 常晓晓, 陈喆, 等. 不同类型黄皮果实香气成分和特征香气物质分析[J]. 经济林研究, 2019,37(4):50-60.
[17]	NUNES C, COIMBRA M A, SARAIVA J, et al. Study of the volatile components of a candied plum and estimation of their contribution to the aroma[J]. Food chemistry, 2008,111(4):897-905. doi: 10.1016/j.foodchem.2008.05.003 URL
[18]	牛茹萱, 赵秀梅, 王晨冰, 等. 不同套袋处理对陇蜜9号桃果实品质的影响[J]. 甘肃农业科技, 2020(11):25-29.
[19]	陶俊, 张上隆, 安新民, 等. 光照对柑橘果皮类胡萝卜素和色泽形成的影响[J]. 应用生态学报, 2003(11):1833-1836.
[20]	张上隆. 光照对柑橘果皮类胡萝卜素及色泽形成的影响[A]. 《张上隆果树学文选》编委会.张上隆果树学文选[C].宁波:浙江省科学技术协会, 2006: 6.
[21]	周娟, 李丹阳, 陈健美, 等. 赣南早脐橙果实发育时期果皮挥发性成分分析[J]. 南方农业学报, 2019,50(2):364-371.
[22]	郄光发, 刘俊华, 董晓颖, 等. 红富士苹果果实着色与抗氧化酶活性的关系[J]. 园艺学报, 2004(3):347-349.
[23]	陈发兴, 郑少泉, 蒋际谋. 果实香气成分和生物合成代谢研究进展[J]. 福建果树, 2010(2):26-30.
[24]	梁敏华, 苏新国, 梁瑞进, 等. 芒果果实采后香气物质合成代谢调控研究进展[J]. 农产品加工, 2020(18):61-64,69.
[25]	ORTIZ Abel, GRAELL Jordi, LARA Isabel. Preharvest calcium sprays improve volatile emission at commercial harvest of ‘Fuji Kiku-8’ apples[J]. Journal of agricultural and food chemistry, 2011,59(1).
[26]	WEI Shuwei, QIN Gaihua, ZHANG Huping, et al. Calcium treatments promote the aroma volatiles emission of pear (Pyrus ussuriensis ‘Nanguoli’) fruit during post-harvest ripening process[J]. Scientia horticulturae, 2017,215.
[27]	冯帅帅, 闫成太, 张天皓, 等. 套袋对‘瑞雪’苹果香气成分的影响及相关基因表达分析[J]. 食品科学, 2020,41(4):185-192.
[28]	王睿. 套袋对酿酒葡萄果实及葡萄酒的影响[D]. 杨凌:西北农林科技大学, 2010.

处理方式	L^*	a^*	b^*	CCI
不套袋处理	59.58±1.90b	-10.45±1.00c	31.04±0.77c	-5.65
单层白色纸袋处理	61.72±2.13b	-7.28±1.73b	35.46±3.34b	-3.33
双层外黄内黑纸袋处理	66.05±3.66a	1.72±1.08a	38.83±6.15ab	0.67

处理方式	L^*	a^*	b^*	CCI
不套袋处理	59.58±1.90b	-10.45±1.00c	31.04±0.77c	-5.65
单层白色纸袋处理	61.72±2.13b	-7.28±1.73b	35.46±3.34b	-3.33
双层外黄内黑纸袋处理	66.05±3.66a	1.72±1.08a	38.83±6.15ab	0.67

处理方式	单果重/g	纵径/mm	横径/mm	可溶性固形物/°Brix	维生素C/[mg/(g·FW)]	总酸/%
不套袋处理	110.43±16.99a	62.85±4.20a	58.03±3.14a	16.94±3.17a	6.32±0.04a	0.87±0.06a
单层白色纸袋处理	115.32±15.02a	62.96±3.10a	59.25±2.60a	13.94±2.68b	6.35±0.13a	0.80±0.07a
双层外黄内黑纸袋处理	113.62±14.82a	62.44±3.32a	58.81±2.79a	15.58±1.00ab	6.47±0.13a	0.89±0.01a

处理方式	单果重/g	纵径/mm	横径/mm	可溶性固形物/°Brix	维生素C/[mg/(g·FW)]	总酸/%
不套袋处理	110.43±16.99a	62.85±4.20a	58.03±3.14a	16.94±3.17a	6.32±0.04a	0.87±0.06a
单层白色纸袋处理	115.32±15.02a	62.96±3.10a	59.25±2.60a	13.94±2.68b	6.35±0.13a	0.80±0.07a
双层外黄内黑纸袋处理	113.62±14.82a	62.44±3.32a	58.81±2.79a	15.58±1.00ab	6.47±0.13a	0.89±0.01a

糖组分	不套袋处理	单层白色纸袋处理	双层外黄内黑纸袋处理	糖组分	不套袋处理	单层白色纸袋处理	双层外黄内黑纸袋处理
果糖	86.77±2.84a	86.67±6.09a	83.60±6.23a	阿拉伯糖	0.03±0a	0.04±0.01a	0.04±0a
葡糖糖	85.20±2.82a	84.73±5.17a	82.50±6.04a	鼠李糖	0.03±0a	0.03±0a	0.03±0a
蔗糖	59.57±4.37b	53.27±5.91c	64.60±4.23a	岩藻糖	0.02±0a	0.02±0a	0.02±0a
山梨醇	52.47±0.40a	48.23±0.25b	52.97±3.44a	半乳糖	0.11±0.03a	0.14±0.04a	0.10±0.01a
肌醇	4.48±0.70a	4.49±0.16a	4.42±0.28a	木糖醇	0.29±0.04a	0.30±0.05a	0.30±0.02
总糖	288.97±10.29a	277.92±5.53a	288.58±16.46a