Effect of Paper Bag Types and Harvesting Dates on Skin Blackening and Fruit Quality of Chuhwangbae Pear Trees
2015
Choi, J.H., National Institute of Horticultural and Herbal Science, RDA, Naju, Republic of Korea | Yim, S.H., National Institute of Horticultural and Herbal Science, RDA, Naju, Republic of Korea | Kim, S.J., National Institute of Horticultural and Herbal Science, RDA, Naju, Republic of Korea | Kwon, Y.H., National Institute of Horticultural and Herbal Science, RDA, Naju, Republic of Korea | Lee, H.C., National Institute of Horticultural and Herbal Science, RDA, Naju, Republic of Korea | Jung, S.K., Catholic University of Daegu, Gyeongsan, Republic of Korea | Choi, H.S., Catholic University of Daegu, Gyeongsan, Republic of Korea
Chuhwangbae pears (Pyrus pyrifolia Nakai) were investigated on how types of paper bag and harvesting dates influenced on skin blackening before harvest as well as fruit quality after harvest. Experiments included four different types of paper bags (NP/YP, GP/YP, NP/BP, and NP/RP) and five different harvesting dates [160, 170, 180, 190, and 200 days after full bloom (DAFB)]. NP/YP and GP/YP indicated for newspaper- and gray paper-outer bag, respectively, with yellow paper-inner bag of the both. NP/BP and NP/RP indicated for newspaperouter bag of the both with black paper- and red paper-inner bag, respectively. The NP/YP (newspaper/yellow paper) showed high absorbance and air and water vapor permeability in the bags, while the NP/RP (newspaper/red paper) resulted in poor physical properties in the bags. Fruit enclosed with NP/YP resulted in the absence of skin blackening, but fruit with NP/RP bags had the highest skin blackening (12.7%). Occurrence of skin blackening was concentrated on the middle and calyx end-part of fruit region. NP/RP bag treatment was likely to increase fruit weight, firmness, titratable acidity, and fruit surface color. Harvest at high relative humidity in air increased skin blackening of fruit. Later fruit harvest, such as 190 and 200 DAFB, increased skin blackening, fruit weight, and sugar content while decreasing fruit firmness and titratable acidity.
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