Effect Of Fruit Bagging Research Articles

Effect of Fruit Bagging on the Development and Quality of Guava Fruit

Guava (Psidium guajava L.) is highly nutritious, and contains significant minerals, vitamins, and dietary fibre, which makes it effective for treating stomach-related issues. Fruit quality is influenced by biotic and abiotic factors, with external appearance being crucial. Agronomic practices can improve the fruit microenvironment, enhancing quality and market value. Thus, producing high- quality, defect-free, and chemical-free fruits is essential. The present experiment studied the effect of bagging on the development and quality of guava variety Lalit. Bagging at marble and egg stages used various materials: control (no bagging), newspaper, butter paper, and different colored non- woven bags. Bagging improved physicochemical parameters compared to unbagged fruits. The egg stage bagging recorded maximum fruit weight (134.79 g), fruit length (6.07 cm), fruit diameter (6.43 cm), fruit volume (133.99 ml), fruit retention (96.11%), number of fruits per tree (28.83), yield per tree (3.95 kg), shelf life (6.73 days), TSS (11.83 °Brix), reducing sugars (6.48%), total sugars (8.32%), ascorbic acid (170.66 mg/100 g pulp), minimum PLW (7.34%), and titratable acidity (0.55%). Among bagging materials, the non-woven red bag yielded the highest fruit weight (137.13 g), fruit length (6.22 cm), fruit diameter (6.53 cm), fruit volume (138.81 ml), fruit retention (97.22%), number of fruits per tree (29.17), yield per tree (4.12 kg), shelf life (7.00 days), TSS (12.07 °Brix), reducing sugars (6.61%), total sugars (8.56%), non-reducing sugars (1.95%), ascorbic acid (173.46 mg/100 g pulp), and minimum days required for harvesting and physiological weight loss (7.04%). Conversely, the newspaper bag showed the lowest titratable acidity (0.52%). Bagged fruits had fewer fruit fly infestations and higher marketability. No significant differences were observed in physical and quality attributes across various stages and bagging materials.

Effect of Fruit Bagging on the Yield and Quality of Rainy Season Guava (Psidium guajava) cv Allahabad Safeda

The present experiment was conducted at Department of Horticulture, Naini Agricultural Institute, Sam Higginbottom University of Agriculture, Technology and Sciences, Prayagraj during the session 2022 - 2024. The experiment was laid out in randomized block design, and the study consists of eight treatments with three replications including control. From the present investigation, it was concluded that bagging had significant effect on fruit characters in guava. The best treatment was T3 (Yellow Polythene) which shows highest values in all the parameters viz fruit characters (fruit weight-192.09g, fruit girth- 6.39 cm, fruit diameter-6.53cm, pulp weight-74.91g, pulp percentage-89.06%, seed weight-6.22g, seed percentage-5.71% & specific gravity-1.23), quality attributes (TSS -15.32 0Brix, acidity- 0.40%, vitamin C- 161.99 mg/100g, TSS/acid ratio-37.64). Increased fruit yield and quality might be due to the increased absorption of sunlight & favorable microclimate created due to bagging.

Effect of Fruit Bagging, Reflective Mulch and Foliar Potassium Spray on Quality of Apple

Effect of Fruit Bagging, Reflective Mulch and Foliar Potassium Spray on Quality of Apple

Effect of fruit bagging on control damage of fruit borers and fruit quality of longan (Dimocarpus longan Lour.) cv. Edor

The study investigated the damage situation of fruit borers on longan in Dong Thap, Tien Giang, and Vinh Long provinces and evaluated the effect of different fruit bagging materials on preventing harmful fruit borers and fruit quality of longan cv. Edor during 2019-2020. The experiment arranged in a randomized complete block design (RCBD) four replications and five treatments. The treatments were non-woven bag, Bikoo micro-hole bag, Agro-net bag (49 holes.cm-2), white cotton bag, and control (uncovered fruits). The investigation indicated that fruit borers appeared and caused damage fruit from 2 weeks after fruit set to harvesting time. The percentage of infected fruit of longan orchards were high at 4 weeks after fruit set (1.75%) in Dong Thap, and in Tien Giang, Vinh Long provinces at 10 weeks after fruit set (1.46% and 2.04%, respectively). During 12 weeks from fruit bagging to harvest, bagging of fruits by four types of material did not damaged by fruit borers. However, control treatment increased the rate of infected fruits continuously (7.22% at harvest time). Agro-net bag (49 holes.cm-2), Bikoo micro-hole bags, and white cotton bag were low fruit drop rate (30.73%, 30.65%, and 32.11%) when compared to control (47.14%). From the results obtained conclusion that application of fruit bags on longan cv. Edor was highly effective in preventing damage from fruit borers and ultimately production free from pesticides residues.

Effects of Fruit Bagging on Anthocyanin Accumulation and Related Gene Expression in Peach

Fruit bagging is a popular agricultural practice that has been widely used to physically protect fruit. However, the application of fruit bags usually has various effects on fruit quality. In this study, three kinds of paper bags with different colors and transmittance were applied to investigate their effects on the skin coloration and related gene expression of peach (Prunus persica). Our findings showed that bagging treatment inhibited anthocyanin accumulation and the expression of related structural and regulatory genes in the peach pericarp. To a certain extent, the inhibitory effects were negatively correlated with the light transmittance of these paper bags. The expression of MYB10.1 was also suppressed by fruit bagging and was highly consistent with anthocyanin content in peach pericarps, which indicated that MYB10.1 might have a critical role in the light-mediated regulation of anthocyanin production in peach pericarps. These findings further enrich our theoretical knowledge of the regulation of anthocyanin synthesis in peach fruit and provide a theoretical basis for common horticultural practices.

Effect of Fruit Bagging on Eggplant Fruit and Shoot Borer for Quality Eggplant Production

The study was tested the technical feasibility of bagging eggplant fruits during production to protect them against Eggplant fruit and shoot borer (EFSB) following randomized complete block with 6 treatments. Highest number of marketable fruits per plant was produced by imported white bag (12.33), which was followed by butter paper bag (10.67). Maximum aborted fruit was obtained from the imported brown bag (23.33%) and HDPE bag (20.00%). The highest average fruit weight (363.33 g) was obtained from fruits bagged with Imported white, while maximum fruit length and fruit diameter was also produced from imported white bag (15.27 cm and 11.23 cm, respectively). Zero percent damage by eggplant fruit and shoot borer was produced by imported brown bag, imported white bag and butter paper bag, while higher infection was observed in open fruit (control) (17.70 %), HDPE bag (11.70 %). Bagging eggplant fruit produced 38.78 to 58.20 t/ha, while open fruit (control) produced only 35.66 t/ha. The highest calculated fruit yield 58.20 tons/ha was estimated from imported white bag and other bagging fruits were local brown bag (46.74 t/ha), HDPE bag (45.00 t/ha), butter paper bag (43.23 t/ha). The bagging of eggplant fruits with imported white bag and butter paper bag were more effective in reducing damage by eggplant fruit and shoot borer than the other bagging treatments and the control. These two treatments produced higher number of consumers preferred fruit, without negative effects on the color of the skin, fresh weight and fruit abortion, thus resulting in higher economic gains.

Effect of fruit bagging on yield and quality of tomato (Solanum lycopersicum L.)

Tomato crop requires some of the basic practices during cultivation to obtained high yield and quality attributes without affected from adverse biotic and abiotic factors. These attributes can be maintained though several ways, which will have beneficial for the farmers to fetching better economy from the quality produce into the domestic market or by, export. Among the various practices, fruit bagging has emerged as an effective method. Bagging is a physical protection method which not only improves the visual quality of fruit by promoting skin coloration and reducing blemishes but can also change the micro-environment for fruit development, which can have several beneficial effects on internal fruit quality. Seven different type of bagging (Fruit covering materials) were applied in five randomized selected plants from each plot. These seven bagging are News Paper bagging, Butter Paper bagging, Transparent Polythene Bagging, Black polythene bagging, Muslin net (cloth) bagging, jute bagging and No bagging (control). Different treatments have been shown various effects viz: significantly highest fruit yield (3.136 kg/plant) has been recorded under butter paper bagging. Lowest fruit yield was recorded under control (2.250 kg/plant) closely followed by jute bag bagging (2.752 kg/plant). Significantly highest ascorbic acid (27.33 mg100-1g) was recorded in butter paper bag while lowest ascorbic acid content (19.36 mg100-1g) was recorded in control fruits.

The effects of fruit bagging on residue behavior and dietary risk for four pesticides in apple

In this study, the effects of fruit bagging on residue behavior and dietary risk for four pesticides (abamectin, imidacloprid, carbendazim and difenoconazole) in apple were investigated. The dissipation behavior of four pesticides were assessed after spraying on three occasions with the first spray at 2 months before harvest and the subsequent sprays at 10-day intervals at recommended doses of 5.4, 45, 135 and 975 g. a.i.ha−1, respectively. The dissipation experiment results demonstrated that apple fruit bagging reduced the initial deposits of four pesticides from 72.2% to 95.3%, prolonged the half-lives from 50.4% to 81.1%. The ultimate residues of abamectin, imidacloprid, carbendazim, and difenoconazole in bagged apple were far below the residues of unbagged apple. The dietary risks of four pesticides were assessed according to the ultimate residues and acceptable daily intakes (ADIs). The hazard quotient (HQ) were 0.013% to 43.415% for different pesticides. Fruit bagging reduced the HQ of four pesticides from 29.7% to 94.8%. Fruit bagging reduced the dietary risk of four pesticides in apple.

The effects of fruit bagging on levels of phenolic compounds and expression by anthocyanin biosynthetic and regulatory genes in red-fleshed apples

Apples with red fruit flesh are desirable for breeding because they contain more health-beneficial compounds. That color trait is also considered more attractive to consumer. To obtain experimental evidence about the molecular mechanism for this pigmentation, we investigated how the practice of bagging fruit might affect levels of phenolic compounds as well as the expression of anthocyanin biosynthetic and regulatory genes. Two red-fleshed varieties from Xinjiang, P.R. China, were studied – ‘Xiahongrou’ and ‘No.1 Hongxun’. HPLC analysis showed that the contents of anthocyanins in both peel and flesh were decreased by bagging, but were increased again when fruits were re-exposed to sunlight. Except for F3H in ‘No.1 Hongxun’, transcription levels for most anthocyanin biosynthetic genes in the flesh were enhanced after bag removal. MYB10 is a key transcriptional factor in the anthocyanin pathway of these two apple varieties, particularly in the flesh. These results suggest that the development of red coloring when bags are removed could be a result of light-induced coordinated expression by MYB10 and anthocyanin biosynthetic genes in red-fleshed apples.

The effect of fruit bagging on the color, phenolic compounds and expression of the anthocyanin biosynthetic and regulatory genes on the ‘Granny Smith’ apples

In the Loess Plateau region of China, it was discovered that the famous green-skinned apple cultivar ‘Granny Smith’ could rapidly turn red following bag removal. In order to clarify the reasons for the color formation, we measured and analyzed the changes in anthocyanins, phenolic compounds and expression of the key anthocyanin biosynthetic and regulatory genes in the colored process of ‘Granny Smith’ apples. The results indicated that two types of anthocyanins (i.e., cyanidin 3-O-galactoside and cyanidin 3-O-arabinoside) could be detected in the skin of ‘Granny Smith’ apples after bag removal. Cyanidin 3-O-galactoside accounted for most of the total anthocyanin contents and significantly accumulated within 7 days, along with the concentrations of chlorophylls and carotenoids significantly decreasing. The concentrations of catechin and procyanidin B2 in bagged apples also noticeably decreased, while the concentration of epicatechin increased. After bag removal, the expression of MdDFR, MdANS and MdUFGT increased sharply within 7 days. The transcription level of MdMYB10 and MdBHLH33 was markedly up-regulated and peaked at 1 day. While in the non-bagged apples, little anthocyanins were found and the expression of those genes showed low levels and remained stable. Our results suggested that ‘Granny Smith’ apples, in the special growing conditions of the Loess Plateau region of China, had the potential ability of coloration. And the higher expression of MdDFR, MdANS, MdUFGT, MdMYB10 and MdBHLH33 genes could enhance anthocyanin accumulation on ‘Granny Smith’ apples.

EFFECT OF BAGGING ON THE COMPOSITION OF CARBOHYDRATE, ORGANIC ACID AND CAROTENOID CONTENTS IN MANGO FRUIT

The effect of fruit bagging on the content of carbohydrate, organic acid and carotenoid in ripening mango of cvs. 'Chinhuang', 'Baixiangya', 'Hongyu' and 'Guifei' was investigated by high performance liquid chromatography (HPLC). Fruit bagging enhanced the contents of both total carbohydrate and total carotenoid, but reduced the content of total organic acid in fruit of all the tested varieties. The composition of carbohydrate, carotenoid and organic acid were not affected by fruit bagging. Bagged fruits of all the tested varieties had higher content of ascorbic acid, quinin acid, β-carotene, xanthophyll and lycopene and each constituent of carbohydrate than the control fruit. The proportions of ascorbic acid, quinin acid, β-carotene and lycopene were all raised by fruit bagging. Content and/or proportions of other compositions of carbohydrate, organic acid and carotenoid in mango fruit varied with tested cultivars and constituent types. The resulted suggested that fruit bagging can improve the internal quality of mango.

Effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of ‘Granny Smith’ and ‘Golden Delicious’ during fruit maturation

The effects of fruit bagging on anthocyanins, sugars, organic acids, and color properties of ‘Granny Smith’ and ‘Golden Delicious’ were investigated in this study. Young fruits were bagged 40 days after flowering (DAF) with paper bags. The bagged fruits of ‘Golden Delicious’ were uncovered and exposed to light 120 DAF, while those of ‘Granny Smith’ 160 DAF. The fruits were harvested after 0, 2, 4, 6, 8, 10, and 15 day of bag removal, respectively. The development of anthocyanins, sugars, organic acids, and color properties in the flesh of ‘Granny Smith’ and ‘Golden Delicious’ was determined. After bag removal, the ‘Granny Smith’ and ‘Golden Delicious’ turn red, a* was consequently augmented, while L*, b*, C*, and h0 reduced. Cyanidin 3-galactoside and cyaniding 3-arabinoside were identified in ‘Granny Smith’ and ‘Golden Delicious’ as the two constituents responsible for red color of apple peel, and with cyanidin 3-galactoside being the most abundant anthocyanin in these non-red cultivars. Fructose, sucrose, and sorbitol were the major sugars and sugar alcohol, and malic acid was the major organic acid. Concentrations of most sugars and all organic acids quickly increased during 0–4 DABR, suggesting that synthesis of these sugars and organic acids was inhibited by fruit bagging. Furthermore, the cy3-gal and cy3-ara accumulation of all tested cultivars was significantly correlated with sucrose, indicating that sucrose may be the more important factors in the biosynthesis of anthocyanin.

Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples

Concentrations of eighteen types of phenolic compounds were compared between bagged and unbagged fruits in both the peel and the flesh of three apple cultivars, ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’. Fruit bagging treatment significantly lowered the phenolic compound concentrations in apple peels, except the gallic acid and chlorogenic acid in ‘Red Delicious’. Among the detected phenolic compounds in fruit peels, anthocyanins were the most sensitive to fruit bagging, followed by flavonols. In apple flesh, chlorogenic acid, phloridzin, and flavanols were the major phenolic compounds. The concentration of chlorogenic acid in apple flesh was hardly affected by the bagging treatment. Fruit bagging did not affect the concentration of phloridzin in the flesh of ‘Golden Delicious’, but the treatment enhanced the content of the compound in ‘Red Delicious’ and reduced the concentration in ‘Royal Gala’. The flavanols concentration was reduced by the bagging treatment in the flesh of ‘Golden Delicious’ and ‘Red Delicious’, but remained unchanged in the flesh of ‘Royal Gala’. The concentration of total phenolics was higher in apple peel than in the flesh, except that chlorogenic acid was significantly higher in the flesh of either bagged or unbagged ‘Red Delicious’ and unbagged ‘Royal Gala’. Generally, fruit bagging treatment decreased most of the phenolic compound concentrations in both the peel and the flesh, especially those in peels. The effect of bagging treatment differed among cultivars.

Phenolic compounds profile, carbohydrates and external fruit quality of the ‘Concorde’ pear (Pyrus communis L.) after bagging

Hudina, M., Stampar, F., Orazem, P., Mikulic Petkovsek, M. and Veberic, R. 2012. Phenolic compounds profile, carbohydrates and external fruit quality of the 'Concorde' pear (Pyrus communisL.) after bagging. Can. J. Plant Sci. 92: 67-75. The practice of pre-harvest bagging has been extensively used in several fruit crops to improve the commercial value of the fruit. The purpose of this study was to investigate the effect of fruit bagging on internal and external quality of the European pear (Pyrus communis L.) cv. ‘Concorde’. Fruit quality was determined by chemical analyses (individual sugars, organic acids and phenolic compounds) and physical characteristics in 2005 and 2006. Bagging of pear fruit after June drop until harvest significantly reduced fruit length in both observed years. Fruit bagging resulted in increased firmness of the fruit only in 2006. Soluble solids content was significantly lower in bagged fruit in 2006. In 2005, bagging had no influence on firmness and soluble solids content. Baggi...

Effect of fruit bagging with different spectra bags on the growth and quality of tomato in spring-summer season

The effect of fruit truss/bagging with five different spectra bags on the micro-environment,fresh weight,yield,nutrition content and physiological disease of tomato fruit in spring-summer season was investigated.The results show that under bagging,light intensity significantly weakens,especially ultraviolet wave( 400 nm),while 400～600 nm radiation drops sharply in red plastic film bags(RFB).Relative humidity generally increases while temperature change is different in different bags.No significant differences in the rate of increase in fresh fruit weight,fruit rigidity,fruit shape,single fruit weight and fruit weight per truss(bag) exist.Fruit ripening is quickened and concentrated,and lycopene content increases but with no significant difference in vitamin C,free amino acids and soluble protein content after fruit bagging.Soluble solid content decreases significantly in fruits with fresh film bag(FFB),while soluble sugar content reduces most significantly in fruits with RFB,yet that of organic acid decreases markedly in fruits with white plastic film bag(WFB).The number of deformed fruits,holed fruits and black-scar fruits decreases while cracked fruits increase and stalk-enlarged fruits appear in fruit bagging treatments.It is concluded that bagging of fruits in spring-summer season is beneficial to the growth and ripening of tomato fruit.The types of bag most suitable include purple plastic film bag(PFB) followed by WFB.

Effects of Fruit Bagging on Accumulation of Anthocyanin, Flavonoid, and Simple Phenols at Harvest and on Anthocyanin Synthesis Potential During Storage in `Delicious' Apples

`Delicious' fruit were covered with paper bags from the early development stage until harvest at the Horticultural Center, Univ. of Massachusetts. Bagging did not affect fruit maturity, but significantly affected phenolic composition in fruit peel. Compared with the control, bagged fruit did not accumulate anthocyanin, but contained low levels of procyanidin and quercetin glycosides and relatively large amounts of simple phenolic acids. When bagged, fruit were re-exposed to light; they started to accumulate anthocyanin quickly and anthocyanin accumulation reached maximum after 3 days of light exposure. The potential of anthocyanin synthesis in bagged fruit remained constant during 5 months of cold storage. Results indicate that accumulation of anthocyanin, procyanidin, quercetin glycosides, and simple phenolic acids has different light requirement and these fruit could be a useful model in the research on anthocyanin synthesis and gene expression in apples.