Effect of Bagging on Carotenoids in Peels of Peaches at Maturing Stages

YAN Shao-bin; JIN Guang; ZHANG Yu-yan; MA Rui-juan; YU Ming-liang

doi:10.19303/j.issn.1008-0384.2019.07.006

Volume 34 Issue 7

Jul. 2019

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Fujian Journal of Agricultural Sciences > 2019 > 34(7): 790-795. > DOI: 10.19303/j.issn.1008-0384.2019.07.006

YAN Shao-bin, JIN Guang, ZHANG Yu-yan, MA Rui-juan, YU Ming-liang. Effect of Bagging on Carotenoids in Peels of Peaches at Maturing Stages[J]. Fujian Journal of Agricultural Sciences, 2019, 34(7): 790-795. DOI: 10.19303/j.issn.1008-0384.2019.07.006

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Effect of Bagging on Carotenoids in Peels of Peaches at Maturing Stages

1.
Fruit Institute, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian 350013, China
2.
Fruit Institute, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu 210014, China

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Received Date: June 04, 2018
Revised Date: March 19, 2019

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Abstract

Abstract

Objective To enhance the coloration of yellow peaches by bagging the fruits on the trees.
Method Yellow single-layer or yellow-and-black two-layer paper pouches were used to cover the Tubade peaches 50 d after full bloom, in comparison with no bagging as CK. The individual fruit weight as well as the chromatic aberration and carotenoids content of peel were measured in the late peach developmental stages.
Result Either of the applied bagging material could enrich the glossiness and saturation of the peels with no effect on fruit weight. The yellow pouches did not exert a consistent effect on xanthophylls, whereas, the two-layer pouches significantly reduced the content in the peels as compared to CK. Upon ripening, the xanthophylls contents of all treatments were close to 0. The yellow pouches significantly reduced the zeaxanthins, whereas, the two-layer pouches showed no effect on it 48 d but significantly reduced the content 55 d and 60 d after bagging. There was no significant effect on β-cryptoxanthin by the bagging or on α-carotene in peels of the fruits covered by the yellow pouches. However, the two-layer pouches significantly increased the α-carotene content than CK. Both bagging treatments significantly raised the β-carotene content in peels of the ripe fruits but not significantly (P>0.05) as compared with CK on 48 d or 55 d after the treatments, which was 6.69 mg·hg^-1 higher than CK with two-layer treatment at riping stage.
Conclusion Bagging the peaches on trees cultivated on an orchard with the yellow-outside-and-black-inside paper pouches could increase glossiness and as well as the contents of α-carotene and β-carotene on the peels improving the appearance of the fruits.
- peach,
- bagging,
- carotenoids,
- fruit weight,
- chromatic aberration

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References

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