Effect of bagging
and time of harvest on fruit quality of ‘Red Fuji’ apple in high altitude area
in China
and time of harvest on fruit quality of ‘Red Fuji’ apple in high altitude area
in China
Baihong Chen, Juan Mao, Baona Huang, Baoqin Mi, Yulian
Liu, Zijing Hu and Zonghuan Ma
Liu, Zijing Hu and Zonghuan Ma
College of Horticulture, Gansu Agricultural University,
Lanzhou, Gansu, 730070, PR China
Lanzhou, Gansu, 730070, PR China
What is already
known on this subject?
known on this subject?
The positive impact of bagging apple during its
development on the appearance quality of the fruit has been extensively
published.
development on the appearance quality of the fruit has been extensively
published.
What are the new
findings?
findings?
Bagging ‘Fuji’ fruits during their development reduced
the nutritional quality attributes measured.
the nutritional quality attributes measured.
What is the
expected impact on horticulture?
expected impact on horticulture?
Our findings provide a basis for strategies to improve
the nutritional quality attributes of bagged ‘Fuji’ apples in order to maintain
both the appearance and nutritional qualities.
the nutritional quality attributes of bagged ‘Fuji’ apples in order to maintain
both the appearance and nutritional qualities.
SUMMARY
Introduction – The appearance quality of horticultural
produce including fruits is a major factor influencing consumer acceptability.
Two-year field experiments were conducted from May to September in 2013 and
2014 to determine the effect of bagging and number of days at harvest on apple
fruit quality.
produce including fruits is a major factor influencing consumer acceptability.
Two-year field experiments were conducted from May to September in 2013 and
2014 to determine the effect of bagging and number of days at harvest on apple
fruit quality.
Materials and methods – ‘Red Fuji’ (Malus domestica
Borkh. ‘Nagafu No. 2’) apple was used. Two levels of bagging (i.e., bagged
fruits and un-bagged fruits) and five levels of time of harvest including 170,
175, 180, 185 and 190 days after full bloom (DAFB) were studied in a randomized
complete block design with three replications. The bags were applied at 35 days
when most of the flowers were observed to have opened and then removed at 131
days after the bagging. The external and internal qualities of the fruits were
assessed by physical and chemical analysis.
Borkh. ‘Nagafu No. 2’) apple was used. Two levels of bagging (i.e., bagged
fruits and un-bagged fruits) and five levels of time of harvest including 170,
175, 180, 185 and 190 days after full bloom (DAFB) were studied in a randomized
complete block design with three replications. The bags were applied at 35 days
when most of the flowers were observed to have opened and then removed at 131
days after the bagging. The external and internal qualities of the fruits were
assessed by physical and chemical analysis.
Results and discussion – Bagging improved most of the
appearance quality parameters including longitudinal and vertical lengths, skin
color, cleanness and firmness of fruits. Spot sizes and spot densities
decreased in bagged fruits. Soluble solids, soluble sugar, titratable acidity
and vitamin C content were, however, high in the un-bagged fruits. The soluble
solids and soluble sugar in both bagged and un-bagged fruits increased after
100 days storage. Titratable acidity in both bagged and un-bagged fruits,
however, decreased after storage. Harvesting either 185 or 190 DAFB was more
appropriate for maintaining the quality of both bagged and un-bagged fruits.
appearance quality parameters including longitudinal and vertical lengths, skin
color, cleanness and firmness of fruits. Spot sizes and spot densities
decreased in bagged fruits. Soluble solids, soluble sugar, titratable acidity
and vitamin C content were, however, high in the un-bagged fruits. The soluble
solids and soluble sugar in both bagged and un-bagged fruits increased after
100 days storage. Titratable acidity in both bagged and un-bagged fruits,
however, decreased after storage. Harvesting either 185 or 190 DAFB was more
appropriate for maintaining the quality of both bagged and un-bagged fruits.
Conclusion – In the high altitude area of China, bagging
improved the appearance quality of the ‘Red Fuji’ apples. Better internal
quality was, however, obtained from the un-bagged fruits. Harvesting 185 or 190
DAFB was most appropriate for improved quality of the apples in this area.
improved the appearance quality of the ‘Red Fuji’ apples. Better internal
quality was, however, obtained from the un-bagged fruits. Harvesting 185 or 190
DAFB was most appropriate for improved quality of the apples in this area.
Interesting.
Surprising was the statement about vitamin C which I didn't know apples produced.