Effect of the hottest bagging on the internal qual

Effect of Bagging on the internal quality of Apple

effect of Bagging on the content of sugar and acid in fruit

the content and its ratio in fruit are important factors in the formation of fruit flavor. Studies have shown that bagging has a greenhouse effect on fruits. Fruits have high respiratory intensity in high temperature environment, and the consumption of carbohydrates has increased. In addition, the green peel of the fruit has 1/10 of the carbon assimilation power of the leaves. The average peeling power (n) of the composite layer and the substrate was measured, and the photosynthetic products were directly absorbed in the fruit. The shading effect of the paper bag after fruit bagging reduces the photosynthesis of the fruit itself, especially after double-layer paper bag bagging, because the shading of the fruit bag makes the fruit basically have no photosynthetic capacity, which is not conducive to the accumulation of sugar and acid substances, and the total sugar content of the fruit is significantly reduced, among which the sucrose content is the most obvious. Guoshunxixian, Secretary of the Party committee of Shanxi Aluminum Plant, slightly does not increase the sugar acid ratio, and the content of vitamin C and aromatic substances is also reduced

bagging and bagging seeds in different periods have different effects on the sugar content of fruits. Bagging too early and bagging too late are not conducive to sugar accumulation, and bagging seeds with strong shading are also not conducive to sugar accumulation. Wang Shaomin et al. Found that the starch content of apples with double-layer paper bags was the lowest, followed by single-layer paper bags, and the starch content of non bagged fruits was the highest. The soluble solid content of bagged fruits was lower than that of non bagged fruits. The soluble solid sugar content of fruits with timely single-layer bags was significantly higher than that of fruits with too early bagging treatment. Sun Qingzhong's test is also the difficulty of this system. The test found that too late bagging will also reduce the Apple's convertibility and liquid yield, which exceed the expected soluble solid content

effect of Bagging on fruit hardness

Zhou Shuxia found that among apples bagged with different bag species, the fruit hardness of double-layer paper bag was the highest, followed by plastic film bag, and the fruit hardness of non bagged was the lowest. Different bagging treatments resulted in different rates of fruit hardness decline during fruit development. Fruits without bagging decreased the slowest, followed by fruits with micro film bags, and fruits with double-layer paper bags decreased the fastest. Wang Wenjiang and other researchers showed that the fruit hardness of Fuji Apple decreased after being covered with double-layer paper bags

effect of Bagging on the content of mineral elements in fruit

the content and proportion of mineral elements in apple fruit are closely related to the strength of fruit cell wall and the changes of meat quality during storage. Mineral elements are of great significance in improving fruit storage resistance, maintaining good meat quality and flavor, and controlling storage diseases. The results showed that the fruit with high content of calcium and potassium had dense pulp, reduced intercellular space, slow softening speed during storage, good meat quality and storage resistance. The content of manganese and copper is low, the fruit brittleness is high, and the fruit hardness is strong. According to historical research, the absorption of calcium in fruit is mainly passive absorption. After bagging, the water transpiration of swallow fruit decreases, and the amount of calcium ions entering the fruit with the transpiration fluid also decreases. Therefore, the calcium content of bagged fruit is lower than that of non bagged fruit

effect of Bagging on Fruit Storability

bagging affects the fruit tissue structure, thus affecting the Fruit Storability. The results showed that after fruit bagging, the covering value of fruit pores decreased, the distribution of cuticle was uneven, and the fruit was not easy to lose water. In this regard, the storage resistance of fruit was enhanced. However, Ji Zhijian also found that the wax powder layer of Apple became thinner after bagging, and it was easy to lose water and wilt during storage, which reduced the storage tolerance of the fruit

the content of aromatic substances in bagged fruit affects

the changes of a large number of esters such as ethyl acetate in apple fruit are closely related to the quality of fruit. The content of esters is high, and the fruit flavor is good. Covering double-layer paper bags reduced the content of fruit lactones. Acetaldehyde, acetone and alcohols in apple fruits planted in different bags are relatively stable, while changes in esters lead to subtle differences in fruit flavor. With the extension of storage, the content of alcohols in fruits treated in different bags decreases