Abstract
In order to study the effect of bagging on the aroma quality of mangoes, experiments were performed on “Tainong No.1” mangoes with 2 types of bags, namely white single-layer bags (WB) and yellow/black double-layer bag (BB). With non-bagging fruits as the control group, the aroma compounds in the mangoes in different postharvest stages were analyzed via solid phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). The results indicated that 19 aroma compounds were detected in testing fruits, which were mainly terpenoids. We observed that the effect of bagging on the synthesis of aroma compounds in the mangoes differed among different postharvest stages. Compared with the control group, bagging inhibited the aroma synthesis in the fruits in the early postharvest stages, but facilitated it in the later stages. Additionally, the white single-layer fruit bags had a better effect on the aroma synthesis in postharvest mangoes; hence, it is advisable to use white single-layer fruit bags for mango production.
Highlights
Fruit bagging is an important practice to optimize green production in the modern fruit tree industry
Using “Tainong No 1” as a model, we investigated the effect of white singlelayer bags versus yellow/black double-layer bags on the aroma quality of mangoes, in order to uncover the role of bagging on the quality of mangoes and to provide theoretical guidance on the production practice
The study was designed as a single-factor random test with three treatment arms: control group (CK, no bagging), white single-layer bag (WB) group, and yellow/black double-layer bag (BB) group
Summary
Fruit bagging is an important practice to optimize green production in the modern fruit tree industry. This technology diminishes the irritation and damage from external environment to the fruit surface, reduces the impacts of diseases and insects on fruits and the pesticide residues, and improves the appearance quality and the commodity property of the fruits[1,2,3]. Using “Tainong No 1” as a model, we investigated the effect of white singlelayer bags versus yellow/black double-layer bags on the aroma quality of mangoes, in order to uncover the role of bagging on the quality of mangoes and to provide theoretical guidance on the production practice
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