Abstract
This study examined the effect of debagging time on color and flavor / taste compounds in the non-red apple cultivar ‘Golden Delicious’ and red cultivar ‘Qinguan’ at mid and late stages of fruit development. Debagging briefly improved the red color in both cultivars, the peel of ‘Golden Delicious’ presenting pale-pink hue. However, rapid anthocyanin accumulation occurred in apple peel at a specific time (after 179 days after flowering (DAF) in ‘Qinguan’) and was unaltered by debagging time in the red cultivar ‘Qinguan’. Furthermore, untimely debagging had a detrimental effect on the content of anthocyanin. All sugars increased and organic acids decreased in apple pulp at mid to late stages of development. Bagging treatment reduced the content of most sugars and organic acids, as well as, the overall total. However, glucose and citric acid contents were higher in bagged fruit than non-bagged fruit; the maximum occurred in T7 treatment that was no-debagging at DAF 159 / 196 (‘Golden delicious’ / ‘Qinguan’), i.e., 24.35 and 0.07 mg g-1 FW in ‘Golden delicious’, and 38.86 and 0.06 mg g-1 FW in ‘Qinguan’, respectively. In a word, bagging treatment can alter the pattern of peel color development in apple fruit; however, it remains difficult to alter the timing of rapid anthocyanin accumulation as it is regulated solely by development. Moreover, bagging treatment reduced the total accumulation of sugars and organic acids, and even the over total in pulp, but increased the glucose and citric acid contents in apple pulp.
Highlights
The quality of apples in the marketplace is determined firstly by visual appearance-bright and clean color on the peel, and the flowing is taste which is determined mainly by the sugars and organic acids
In ‘Golden Delicious’, aà remained negative in all treatments, with only a slight increase with the process in development (Fig 1a), while aà values for CK were 2%–36% higher than with bagging treatment
Bagging treatment decreased the levels of chlorophyll and carotenoid in the peel of both ‘Golden Delicious’ and ‘Qinguan’ fruit, giving a lighter ground color
Summary
The quality of apples in the marketplace is determined firstly by visual appearance-bright and clean color on the peel, and the flowing is taste which is determined mainly by the sugars and organic acids. There are three colors of apple, red, green and yellow. Different cultivars have their own unique color, thereby providing consumers with essential information on the variety and even cultivar management. The peel of most apple cultivars is green in color, the color changes with ripening in pigment components [1,2,3]. In red apples in particular, the color composition of the peel begins to change after the fruit expansion period. The peel color of different cultivars differs, giving each their distinct final appearance and taste
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
