不同果袋对红色梨果实品质的影响

以早酥红为试材,选择5种不同材质和颜色的果袋进行套袋处理,研究其对红色梨果实品质的影响。结果表明,褐色、蓝色和橙色果袋处理可以增加果实质量。套袋后,果实的果形指数无明显变化,可溶性固形物增加,可溶性糖与对照无明显差异。褐色和蓝色果袋处理降低了果实可滴定酸含量,提高了糖酸比。褐色、蓝色和绿色果袋处理的固酸比升高,褐色、绿色、透明果袋处理的V_C含量高于对照。褐色、蓝色和橙色果袋处理降低了果皮强度和果皮破裂距离。套袋后,果皮穿刺能量降低;除透明果袋外,其余处理均降低果肉的硬度。套袋处理可以明显提高果肉细度,提升了果面光洁度,果皮色泽更鲜艳。通过综合评价,果袋使用建议依次为褐色果袋、蓝色果袋、绿色果袋、橙色果袋和透明果袋。

Effect of different types of fruit bag on fruit quality of red pear

The effect of five types of fruit bag on fruit quality of Zaosu red skin pear was studied. The results showed that, brown, blue and orange bags could increase the fruit weight. After bagging, fruit shape index did not change significantly, soluble solids increased, and soluble sugar had no significant difference with the control. The treatment of brown and blue bags reduced the titratable acid content and increased the sugar acid ratio of fruits. The solid-acid ratio of fruits with brown, blue and green bags increased, and the V_C content of fruits with brown, green and transparent bags was higher than that of control. The treatment of brown, blue and orange bags reduced the pericarp break force and pericarp rupture distance. After bagging, the puncture energy of pericarp decreased, the flesh firmness decreased except the treatment of transparent bags. Bagging improved the flesh fineness significantly, fruit surface smoothness and exterior qualities. By comprehensive analyzing, the recommended bags were in the following order: brown, blue, green, orange and transparent.