Effects of Different Debagging Times on Fruit Quality of'Qincui'Apples
The use of bagging technology for fruit not only improves the fruit quality,but also prevents the in-fection of diseases and insect pests to some extent.This study aims to investigate the effect of different debagging time on the quality of apple fruit,and to identify the opimal debagging times in Northern Shaanxi,providing the support for safe and green production of apple orchards.The five-year-old Malus przewalskii trees,highly grafed with'Qingcui'apple trees,were used as the experimental material.Under the same bagging time conditions,five different debagging times were set:T,(8.20 removing outer bag,8.24 removing inner bag),T2(8.25 removing outer bag,8.29 removing inner bag),T3(8.30 removing outer bag,9.3 removing inner bag),T4(9.4 removing outer bag,9.8 removing inner bag),T5(9.9 removing outer bag,9.13 removing inner bag).These times were e-valuated to determine the optimal bag-picking time.The results showed that the effects of different debagging times on fruit appearance quality(mainly L*,A*,B*)were more obvious,but there was no significant difference on fruit diameter.Regarding the intrinsic quality of fruit,there were significant differences in peel hardness,peel duc-tility,fruit hardness,titratable acid content,soluble solids and soluble sugars at different time of debagging.The values of peel hardness and flesh brittleness decreased with the delay in debagging,while the values of peel ductil-ity and flesh hardness increased with the delay in debagging.Both too early and too late bagging resulted in lower values for the solid acid ratio.In conclusion,the optimal debagging time for T4 occurres approximately 22 days be-fore harvest.During this period,the apple peels have a uniform red color,firm texture,excellent extensibility,and demonstrate favorable qualities for storage and transportation.The soluble solid content is higher,titratable acid content is lower,with a high solid-acid ratio,and the taste is a delightful blend of sweetness and sourness.
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