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Effect of Bagging Fruit on the Color and Quality of Citrus Fruit

Author: WangWu
Tutor: DengLie；HeShaoLan
School: Southwestern University
Course: Pomology
Keywords: Citrus fruit Bagging fruit Color and Luster Inside quality Mathematical model
CLC: S666
Type: Master's thesis
Year: 2006
Downloads: 55
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Abstract

In order to improve the fruit qualities and decrease the pesticide residue in fruit,the technology of bagging fruit have been widely applied to the fruit production.But, the application of bag citrus fruit technology was limited by the different cognitions about the effects of bag citrus on the fruit grow and fruit quality.To realize these effects of bag citrus fruit and supply the citrus growers with the scientific bagging citrus technologies, this experimentation was carried out by separately bag 7 kinds of paper bags on the fruits of 4 citrus varieties: 1232 tangerin(red peel)、Beibei 447 Jincheng orange(orange color peel)、Zaoxiang cross-mandarin (orange-yellow color peel) and Eurieka lemon (yellow color peel).We have studied the effects of citrus varieties, bags, the times of bagging and picking off bag on the fruit grow, fruit quality and the development of fruit color.The technologies of bag citrus fruit and the describing mathematical model for fruit color were advanced in this examination, and have the important values for the innovating in the theory and technology of bag citrus. The results were as the following:1、In the summer high temperature condition, the micro-environment temperature in the bags has risen by bagging citrus fruit. This higher temperature is disadvantage to fruit grow and even usually caused the fruit burn or drop. This discovers correct or renew the conclusions of bagging eco-effect.2、we studied the response of citrus varieties with different peel color to 7 kinds paper bags.The tendency was proved that the treatments of bagging fruit will decrease the fruit weight and the content of total soluble solids (TSS) of citrus juice, but bag fruit has the different effects on the contents of total soluble solids (TSS), vitamin C (Vc), ratio of TSS/total acid and total acid.3、The weak light penetration can caused the worse effects on the citrus inside fruit quality than that with strong light penetration. This worse effects can be lighten by suitable choice the bag produces, and the times of bagging and pick bag off.4、The bagged fi-uit have better fruit Color and luster, but the colors were lighter. So the treatment of bagging citrus fruit is un-propitious to the fruit color development with orange coloe and red color citrus fruit, but to be good for yellow citrus fruit.5、Our experimentation proved that the brightness and yellow color of fruit peel is the best outstanding positive relativity and the tone-angle and red color is the best outstanding negative relativity when fruit is ripe. So, the fruit coloe and luster can be fix-quantify by measureing the chromatism and tone-angle we can use a colorimeter to describe and measure fruit color.6、By measuring the color luster a / b ratio, the fruit color and luster can be describe and fix-quantify fi-uit color and luster.7、A single thickness or strong light penetration bag is propitious to the citrus fruit with deep orange color and orange-red color fruit, and it is best that the bags are picking off at 20 to 30 days before havesting. Double-deck and weak light penetration bag are propitious to yellow citrus varieties, such as lemon、pomelo etc. It is best that the fruit can be bagged at 75 to 90 days before havesting, and havest with bag.8、For the first, we have made the three-dimensional color globe model of citrus fruit for the space orientation of color development tracks of citrus fruit with different peel color. In this three-dimensional color globe model, "1232" fruit color curve is limited in the red space region. "Beibei 447" orange fruit color curve in orange space region, "Zaoxiang" in the orange-yellow space region and Eurieka lemon in the yellow space region under the±b axes plane (a=0、H=0).

Effect of Bagging Fruit on the Color and Quality of Citrus Fruit

Abstract

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