EFFECTS OF BAGGING MATERIAL ON FRUIT COLORATION AND QUALITY OF 'JANGHOWON HWANGDO' PEACH
The effect of bag material (coated white paper, white paper, coated yellow paper, yellow paper and newspaper) on microclimate changes (light, temperature, and humidity inside the bag) and fruit quality were studied to find a suitable bag to improve the appearance of fruit skin and fruit quality. Fruit weight was not changed by the bag material. Soluble solids concentration of the peach fruit was increased in white coated bags and white bags while it was lowest in newspaper bags. The percentage of damaged fruits was low in white coated bags, resulting in production of better quality fruit. Fruit in newspaper bags, which had low light transmittance, had the highest Hunter L and b values regardless of cultivar, while fruit in white coated paper bags had the highest Hunter a value. Maturity of fruits bagged with white paper of high light transmittance was faster by 6 d compared to fruit with newspaper bags. Total free sugar content of fruit did not show significant differences. Fructose content was not significantly affected by bag material, whereas the white bags tended to increase glucose content and white coated bags increased sucrose content up to 6.52%. Percent composition of free sugars was in the order of sucrose>glucose>fructose. Anthocyanin and chlorophyll content of fruit skin were significantly higher with white coated bags than other bags.
Young-Ho Kim, , Hag-Hyun Kim, , Cheol-Ku Youn, , Soo-Jeong Kweon, , Hye-Jin Jung, and Cheol-Hee Lee, (2008). EFFECTS OF BAGGING MATERIAL ON FRUIT COLORATION AND QUALITY OF 'JANGHOWON HWANGDO' PEACH . Acta Hortic. 772, 81-86
anthocyanin, free sugar, fruit weight, mean temperature, soluble solids