套袋对阿克苏地区富士苹果品质的影响

【目的】研究套袋技术对阿克苏冰糖心苹果品质的影响,为省力简化(不套袋)栽培提供理论依据。【方法】选择三个具有代表性的阿克苏富士苹果生产种植区域,套袋技术下测定苹果外观及内在品质,对比分析套袋对果实品质的影响。【结果】在外观品质上,套袋对各区域果实的单果重、硬度、果形指数影响不大,红旗坡和共青团不套袋处理的可溶性固形物含量显著高于套袋,达到18.30%、17.27%,分别提高了19.5%和9.5%。套袋处理对三个区域苹果色度影响具有不同程度的差异变化,平均色差值为45,对照处理色差值普遍高于套袋处理。套袋处理可溶性总糖显著低于不套袋,沙河镇最高达到84.16 mg/g,高于套袋处理14.3%,两种处理果实VC含量差异显著,共青团农场的不套袋果实VC含量高达111.75 mg/kg,显著大于套袋处理43.17 mg/kg,高出61.37%。套袋对富士苹果可滴定酸含量影响差异不显著,均在0.3%左右。套袋处理对果实单宁含量呈现不同程度变化,其中沙河镇,单宁最高达到10.61 mg/g,相对于不套袋高出19.7%。【结论】套袋技术可增加苹果果实光洁度,降低可溶性固形物含量,各理化品质指标呈现不同程度变化差异。

Effects of Bagging on Fruit Quality of Fuji Apple in Aksu Prefecture

【Objective】 This project aims at exploring the effect of bagging on fruit quality of Aksu sweetheart apple, so as to provide a theoretical basis for future efforts to simplify cultivation (unbagged). 【Method】Three typical planting areas of Aksu Fuji apple were selected to analyze the effect of bagging on appearance and intrinsic quality of fruit through comparative analysis. 【Result】Bagging had a weak impact on appearance quality such as fruit weight, firmness and shape in each region. The soluble solids in Hongqipo Farm and Youth League Farm without bagging were significantly higher than those in bagging, reaching 18.30% and 17.27%, respectively, and increased by 19.5% and 9.5%, respectively. Color stain of bagged apples varied in the three areas with an average color difference of 45, which was generally lower compared to blank group. Total soluble sugar in bagging group was significantly lower than that of unbagged group. The maximum total soluble sugar, 84.16 mg/g, was observed in unbagged fruit from the Shahe Town, which was 14.3% higher than that of bagged group. There were significant differences in vitamin C content between blank groups and treatment groups. In Youth League Farm, vitamin C content of unbagged fruit was 111.75 mg/kg, 61.37% higher than the figure (43.17 mg/kg) of bagged ones, constituting a significant difference. Bagging had an insignificant effect on titratable acid content, with a difference around 0.3% in each area. The tannin content varied to different degrees, with a maximum content of 10.61 mg/g observed in Shahe Town, 19.7% higher than that of unbagged ones. 【Conclusion】Bagging can increase fruit smoothness, reduce soluble solids, and lead different degrees of variation in other physical and chemical qualities.