EFFECTS OF BAGGING ON THE QUALITY OF PEAR FRUIT AND PESTICIDE RESIDUES

The effect of bagging on the quality of ‘Cuiguan’ and ‘Hosui’ pear fruits was studied. The visual quality of fruits was significantly improved by bagging. Bagged fruit were brighter and more attractive with less russet and visible dots than non-bagged fruit. However, the bagged fruit had lower soluble solids and stone cell content and higher titratable acidity and water content than non-bagged fruits. The residues of chlorpyrifos, carbendazim and cyhalothrin in fruits were also greatly reduced by bagging. The effects of bagging on fruit quality varied with the type of fruit bag. ‘Cuiguan’ fruits covered with Haoguo bags had a more attractive surface, higher soluble solids and lower acid content than those bagged with Jiatian bags and common bags. Consequently, Haoguo bags are the best for covering ‘Cuiguan’ pears. ‘Hosui’ fruits covered with Jiatian bags had the highest soluble solids, the least acid and moderate visual quality among the bagged fruit, which indicated that Jiatian bags should be the best fruit bags for covering ‘Hosui’ pears.