EFFECTS OF BAGGING TWICE AND ROOM TEMPERATURE STORAGE ON QUALITY OF ‘CUIGUAN’ PEAR FRUIT

‘Cuiguan’ pears were uncovered or covered with paper bags once (fruits covered with big paper bags 35 days after full bloom) or twice (fruits covered with small paper bags 20 days after full bloom followed by big paper bags 45 days after full bloom) to study the effects of bagging mode on fruit initial quality and after room temperature storage.
Fruits bagged twice were brighter and more beautiful with less russet and dots than fruits bagged once or the control fruits.
Control and fruits bagged twice had higher soluble solids than fruits bagged once, and there were no differences in titratable acidity.
Fruit firmness was not different among treatments, but bagging resulted in a lower percentage of stone cells.
Water loss rate and rot rate were lower in fruits bagged twice than in fruits bagged once 13-day storage at 25°C, but fruit firmness was not different between them.
The results indicated that for ‘Cuiguan’ pears bagging twice was more helpful to produce top grade fruits than bagging once.

XXVIII International Horticultural Congress on Science and Horticulture for People (IHC2010): International Symposium on Postharvest Technology in the Global Market

J. Lin, Z.H. Wang, X.G. Li , Y.H. Chang

‘Cuiguan’ pear, fruit-bagging, quality, storage

https://doi.org/10.17660/ActaHortic.2012.934.110