Effects of bagging on fruit characteristics and quality in tomato fruits through winter

صينى. 明确套袋对番茄果实生长发育、果实特性、果实品质及农药残留的影响。以番茄品种JYK为试材，研究了不同材质果袋处理的生物学效应。套袋显著降低了番茄果实的硬度、可溶性固形物含量和糖酸比，减少了果实Vc、可溶性糖等物质含量，降低了果实的农药残留，加速了果实叶绿素的降解，但增加了果实含水量，促进了果实类胡萝卜素和番茄红素的合成。番茄果实成熟时，硫酸纸袋、无纺布袋及塑料袋处理的果实番茄红素含量分别比不套袋提高了8.2%、60.9%和41.7%，且不套袋和套袋之间番茄红素含量达到了显著差异。此外，套袋还可增加果实的单果重，其中以硫酸纸袋效果最佳，塑料袋和无纺布袋次之，三者分别比不套袋增加了15.34%、13.22%和9.02%，套袋与不套袋之间差异达显著水平。套袋影响番茄果实的营养品质，但改善了番茄果实外观商品性状。

إنجليزي. The study researched effects of bagging on the development, fruit characteristics, quality and pesticide residual in tomato. Tomato “JYK” (Lycopersicon esculetum Mill) was used to determine the biological effects of different texture bags. Bagging decreased fruit rigidity, soluble solid and the ratio of sugar and acid, significantly, otherwise bagging also reduced the content of pesticide residual, flavor quality such as vitamine C, soluble sugar etc.. Meanwhile, the chlorophyll decomposing was accelerated, water content was increased and the biosynthesis of carotenoid and Lyconepe were improved under bagging. In the fruit ripening stage, contents of Lyconepe of parchment bag, no-spinning cloth bag and plastic bag separately were higher than non-bagging by 8.2%, 60.9% and 41.7%, and between non-bagging and bagging, it was significantly different. Moreover, the treatments with bagging increased the single fruit weight by 15.34%, 13.22% and 9.02% respectively compared to non-bagging, and that of parchment bag was highest, higher than plastic bag and no-spinning cloth bag. Single fruit weight between bagging and non-bagging was significantly different. Therefore, the quality of tomato fruit was influenced under bagging which improved the performance characteristics.