Double-layer Bag Research Articles

Effects of Shading by Bagging on Carotenoid Accumulation in Peach Fruit Flesh

To clarify the effects of shading by bagging on the carotenoid accumulation in peach fruit flesh, the fruits of two yellow-fleshed peach cultivars (3D-8 and C18) were analyzed after a bagging treatment (yellow-black double-layered bag) at 50 days after full bloom. The bagging treatment significantly decreased the carotenoid content. The reason for this decrease may be that dark conditions due to bagging upregulates PpPIF3 expression. The resulting increase in PpPIF3 expression level negatively regulates structural genes (PpPSY2, PpPDS, PpZDS, PpLCYE, PpCYB1, PpHYB, PpHYE) expression. Bagging promoted the increase of zeaxanthin and the decrease of xanthophyll, β-cryptoxanthin, α-carotene, β-carotene, and finally reduced the content of total carotenoids. However, bagging minimally influenced the expression of genes related to carotenoid cleavage. Additionally, bagging decreased peach fruit quality and the total phenol content, but increased the reactive oxygen species content.

Effect of Bagging on Quality and Shelf Life of Mango (Mangifera indica L.) cv. BARI Mango- 4

The study was conducted to manage mango pests with maintaining fruit quality through fruit bagging technology. This research was executed from April, 2019 to August, 2019 for ensuring safe mango production with minimum use of pesticides. The fruits were bagged at the age of 45 to 50 days with different types of bags. Four treatments viz: No bagging (control), Brown paper double-layered bag; White paper single-layered bag; Transparent polythene bag were included. Apparently, brown and white paper bag showed maximum fruit weight (557.90 g and 498.67g), fruit length (10.77 and 10.67 cm), fruit diameter (24.90 and 24.67 cm) and pulp weight (465 and 453 g) respectively, compared to control treatment while polythene bag gave the minimum result. Meanwhile in bagging fruit chemical parameters of ascorbic acid, reducing and non reducing sugars, total sugars, total soluble solids, percent of citric acid and β-carotene were improved over polythene bag and control. The fruit color was non-persistent in brown paper bag. The sensory attributes of color and flavor in fruits of brown bags were improved over control. Fruit retention was significantly enhanced with brown paper bag (88.67%), white paper bag (87.00%) and control (82.33%) compared to polythene bag (61.33%). Fruits with brown paper bag gave the highest shelf life up to 12.67 days with the lowest weight loss and good physical appearances as against 10.67 days of control fruits. The infestation of fruit fly also had reduced by pre-harvest fruit bagging. These results indicate that fruit bagging can enhance fruit quality and shelf life of mango cv. BARI mango-4 through reduction insect-pest attack.

Pre-harvest Fruit Bagging Enhanced Quality and Shelf-life of Mango (Mangifera indica L.) cv. Amrapali

A study was performed during 2016 from January to July for safe mango production by applying the minimum use of pesticides. The mango fruits were bagged at marble stage (45 days after fruit set) with various treatments viz: T0: No bagging (control), T1: Brown paper double-layered bag (BPB); T2: White paper single-layered bag (WPB); T3: Perforated polythene bag (PB) and T4: White cloth bag (WCB). In physical parameters, brown and white paper bag recorded the maximum fruit weight (169.10 g and 147.6 g), fruit length (8.57 and 8.33 cm), fruit diameter (5.63 and 5.87 cm) and pulp weight (124.47 g and 105.60 g) respectively, while minimum result was found in the other treatments and control. Meanwhile, in bagging fruits, chemical parameters of total soluble solids, ascorbic acid, percent of citric acid, reducing sugars and β- carotene were increased over control. Brown paper bag changed fruit color. The sensory qualities in fruits of brown and white paper bags were improved over control. Fruit retention was significantly improved by pre-harvest fruit bagging with a brown paper bag (95.90%), white paper bag (95.50%), and control (90.00%) over polythene bag (80.00%). Fruits with brown paper bags showed shelf life up to 18 days with good physical quality and the lowest weight loss against 15 days of control fruits. The sensory attributes were better in fruits of brown, white paper and white cloth bags over control. Bagging at marble stage also reduced the occurrence of spongy tissue and the incidence of mealy bugs. These results indicate that fruit bagging can improve the quality and the shelf life of mango cv. Amrapali through the reduction of disease and insect-pest attack.

Effect of bagging on the aroma compounds in mangoes during different postharvest stages

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.

Restoration of the Seagrass Amphibolis antarctica—Temporal Variability and Long-Term Success

The loss of seagrass meadows is an increasing problem worldwide. The important role that these meadows play in coastal ecosystems has resulted in substantial attention to the development of seagrass restoration techniques. Here, I present long-term (up to 5 years) results of seagrass restoration off the coast of Adelaide, South Australia, where >5,000 ha of seagrass has been lost and where trials of traditional restoration techniques using seeds and transplants have failed due to high levels of sand and water movement. Hessian (burlap) sandbags were deployed bimonthly (with some interruptions) from November 2007 to November 2012 (a total of 24 deployments), with a mix of single- and double-layered bags, to provide a stable substrate for naturally occurring Amphibolis seedlings to recruit to. At the end of the study (January 2013), bags deployed in August 2009 had similar stem densities to those found in adjacent natural meadows (15.2 ± 1.4 (SE) vs 18.6 ± 2.5). Bags deployed in May 2008 and August 2011 had 12.8 ± 2.3 and 13.2 ± 2.2 stems, respectively. Furthermore, stem lengths on older bags were greater than those on natural meadows (42.1 ± 4.2 after 62 months vs 30.2 ± 1.5 cm). While there was some interannual variation in recruitment success, the strongest predictor of success was deployment month. Bags deployed outside the austral winter recruitment season did not retain the ability to catch a large number of recruits, indicating that any restoration using this technique will have to be undertaken between approximately May and August to maximize chances of success.

EFFECT OF BAGGING ON FRUIT QUALITY IN MANGO

'Zill;' mango was bagged with four types of bags: adhesive-bonded fabric bag, yellow/black double layer bag, single white layer bag and single yellow bag. The results showed that bagging with single white bag significantly reduced contents of chlorophylls and carotenoids and significantly increased contents of anthocyanins and flavonoids in peel than those of other treatments, and also showed higher peel lightness, chroma and hue angle than those of other treatments. All these changes after single white bagging resulted in purple-red in maturity green periods and pink in ripe periods. Fruit bagged with single white bag had highest contents of vitamin C, titratable acids, soluble solids, sucrose, glucose and fructose, while those bagged with yellow/black double layer bags had significantly lower contents of chlorophylls, carotenoids, anthocyanins, and flavonoids than those of other treatments. Though peel lightness and chroma were remarkable higher, hue angle was significantly lower than those of other treatments. Therefore, yellow/black double layer bags tended to produce fruits with light yellow peel color in maturity green periods and orange-yellow peel in ripe periods and also worse internal quality fruits. The results showed that single white bag could be a promising practice for mango production.